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Default GOOD Buffet Sushi?

I wuz just at a giant sushi buffet by San Diego, CA, a Todai clone,
Onami. very popular, crowded. OK, I'll be honest - the fish isn't
prime quality (OK, it kinda sucked!) - but here's my question: People
never seem to get sick from their raw fish, even from eating huge
quantities of it - and their chefs certainly don't appear to be highly
certified from Japan - in fact they seem to be Mexican. So how do they
keep their raw fish safe, parasite-free?