Thanks for the parasite quotes, Peter. Very interesting. >by enacting legislation that required all herring to be frozen before being >marketed. Such legislation is impossible in Japan. Sashimi cannot be >prepared from frozen fish This just isn't true. Much of the sashimi served in even very foo-foo Japanese resturants is thawed; some of it is boiled (like octopus). Tuna, (farmed) yellowtail (called hamachi), and salmon are very often found thawed. These fish freeze and thaw pretty well, holding their texture better than most. Yellowtail is somewhat unique in that the Japanese raise them (often feeding them frozen sardines from what I've read) in pens in the ocean--similar to salmon aquaculture but with better feed (i.e. sardines for yellowtail vs. the latest salmon pellets for salmon). Thus for a sushi bar to serve hamachi outside of Japan it is almost always from thawed fillets. If fresh tuna and/or salmon are unavailable frozen sashimi fish are imported from Japan (in the ritziest Japanese resturants) and the price is sky high. Strangely, I have seen Japanese tourists in several countries eshew the local fresh sashimi fish and choose much more expensive imported and thawed tuna, hamachi, and salmon. FWIW, Kirt