Liza May, I would, like you, also like to NOT have these intense discussions about what I do and don't eat all the time. I think I'll try some of your ideas...it is actually this, rather than anything else about eating raw that presents the most difficult issues for me, since I have relatively good/easy access to a wonderful variety of fresh foods. LIFE F0RCE wrote: > Since I would rather not turn every social event into a discussion of health > or nutrition, I try to keep my personal diet invisible. The closest markets to me are a Japanese grocer that has yellowtail, halibut and others that look like a wild catch to me; also a large grocer with a fresh fish counter that often has fresh mahi-mahi, ahi-tuna, salmon and others which their butchers assure me are fresh enough to have as sashimi. I ALWAYS ask the butcher what is appropriate for sashimi. The fish in Chinatown, I couldn't give you a lot of info, sorry, but you can probably find a shopkeeper who can answer questions for you. My recommendations are to talk with the nearby grocers who handle large quantities of fresh fish, explain that you really like japanese food, and ask what they have that is suitable for sashimi or ceveche. The butcher knows all, so become friendly with the butcher who handles the fish. Despite my upbringing of serving steamed fish whole (with the head and tail), I really don't like handlnig a whole fish so buy more frequently from the japanese grocer than from the chinatown stores. Roberta: > << Fish is excellent, and usually offered live/fresh in tanks - you won't get > fresher anywhere. >> > I would love to find fish that I didn't have to worry about! Where is this > fish raised, that it is so fresh? We have a small Chinatown here in > Washington, D.C. - and lots of Asian grocery stores around Maryland and > Virginia. What types of fish do you recommend, and why? Thanks. regards r