Hah! Love the story about the beach-sashimi. Yeah, one bite and I bet the
curious become sushi devotee's, eh?

I looked up whiting --- I see it's an atlantic fish, we don't have them
here. The closest thing to your whiting, judging just from basic
appearance, is what we call rock cod, Sebastolobus alascanus, or perhaps red
snapper, Sebastes ruberrimus, red snappers are fantastic to eat cooked, and
are my favorite in fact. Rock cod were always the most highly prized of the
bunch by our chinamen customers. I have never heard of either of these
having parasites like I have heard the salmonids have, and they're easier to
catch by jigging than than salmon are which require trolling and flashers
and spoons and stuff.

I'm probably overly cautious, and could eat sashimi all day for years and
still not get a case or parasites, but still, I'm a cautious guy --- that's
how I've managed to come back alive from all of those ocean kayak trips ---
trips that have killed many unfortunate, less cautious kayakers.

I used to be a commercial diver for uni and geoducks many years ago before I
had my accident and collapsed lung --- one day a fellow diver showed me what
part of the uni is edible and I tried some and wow, it was so delicious. I
think I will try to make some kind of rake with which to take uni --- they
like shallow water so it shoudn't be hard. Also, where I'm going the sea
otters have not spread to, yet, so there should be lots of uni.

I will take photos so you can see how great this area I'm going to is ---
one of the last pristine wildernesses left in north america.

Sayonara...