David wrote on Sat, 25 Mar 2006 13:46:30 -0800:

??>> Restaurants
??>>
??>> The Raw Truth
??>>
??>> Gassed tuna. Frozen salmon. The sushi business is booming
??>> -- but diners don't always know what they're getting.
??>> Where the fish really comes from, and how to spot the good
??>> stuff.
??>>
DG> Seems like the quality of the fish is all the same.

DG> Only the skill of the chef is different.

That's fortunately not true because I don't think a *sushi
restaurant* offering low quality tuna or other fish will stay in
business very long even if it catches the fancy of ignorant
glitterati. I certainly don't assume two off days in a row!
Actually, most of the low quality stuff I have come across is in
all-you-can-eat buffets run by people with non-Japanese names or
in supermarkets where the sushi is "made fresh daily". There
*are* supermarkets like Whole Foods that make decent sushi and I
do know a lunch-time AYCE buffet at one Japanese restaurant that
is quite good tho' it does have a lot of rolls and spicy tuna.

James Silverton.