Hi Lance :) > << Now that I've tasted salmon sashimi, I often crave that too. >> > > I'm new to the raw meat thing . . . but this salmon sashimi sounds good. Is > it just raw salmon or what? Is it a Japanese dish? If I wanted to fix it > myself, how would I do so? It comes under the general heading of "sushi", so yes, it is Japanese. Sashimi, in particular, is raw fish without all the rice and doo-dads -- just fish. Sushi restaurants around here serve two kinds of salmon sashimi, fresh and smoked. I go for the fresh. When it's good, it's smooth as butter and oh so delicious, without the least bit of fishy smell. As far as doing it yourself, I wouldn't recommend it. First of all, sushi chefs are rigorously trained in spotting signs of parasites in the fish. Second, I've gotten salmon (and ahi tuna) at the store a couple of times, when it specifically said that it was for sushi, but found it pretty horrible compared to what I was used to from the sushi restaurants. You might have better luck, but be warned... Do you have an ocean nearby? Forgive me if you mentioned it before. I have a hard time keeping everyone's details straight. :) Carol