Christopher wrote:

OK, I've browsed through the messages and it looks like these are the
ones that come up a lot. But they are also mostly from posts 7-10
years old


I'm sure you can find plenty of Asian markets with sashimi fish in
Japantown, SF.

I am new to making sushi myself. My absolute favorite is sake....
NON-SMOKED, raw salmon. It is heaven to me, and I'd love to be able
to eat it ALL THE TIME...


Me too, one of my top favorites. I had some excellent salmon the
other day, so rich and soft.


Also, any tips on safety with the raw fish are much appreciated. I
know you're supposed to keep it cold, and serve soon after buying it.
but tips, like... should I use a cooler, and ice to transport the
fish? can it be frozen? please forgive these possibly ignorant
questions, but... I am new to this, and will, over time, learn.

Use it as soon as you buy it, don't keep it for more than 3-5 days
in the fridge. You can freeze it for long term storage, but I would
recommend a vac-sealer for that.

Do not use Pacific salmon raw, only Atlantic (farm raised) for sushi.
If it smells fishy, it's not fresh. Only sal****er fish can be used
raw, otherwise it must be cooked, like unagi.

Hope that helps.

--
Dan