Hi all,

Is it the case that fish is marinated in vinegar
(ex: Japanese saba/mackrel) or in lemon juice
(ex: spanish chervice (sp?)) is intended to
eliminate parasites?

If so, how long does it take to work?
I'm not really that hung up on parasites,
but I wouldn't preclude trying this out if
the RAF was suspect.

If this technique works, does it only work
with seafood or is it effective on other RAF?

On the negative side, I guess one would totally
subvert the taste change. For instance, I really
like saba, and don't appear to get a stop.

On an unrelated note, I thought that carpaccio
would be an easy way to explore yet another
dimension in RAF. But I was told that it is
actually (proscutti?) rather than raw
as advertised. I would be interested in
finding out if anybody can authoritatively
rule either way. Also, are there any
recommended restaurants in the SF bay area
that serve really raw carpaccio?

Thanks,

Roy