I bought this fish from a reputable local seafood company and was prepared to make a beautiful sushi and sashimi dish, but after opening it up I noticed that there was a sizable parasite in it. What I couldn't see are any microscopic parasites that had to be there which will give anyone food poisoning if ingested raw. The sad reality is at many sushi bars, most will just remove the visible parasites and serve the rest as sushi to unknowing patrons; what needs to be done is use this type of fish for tempura or other cooked applications only. At $43 for this 3.5 pound fish, wholesale, it's very expensive; you couldn't just throw the entire thing away so as a business, you're forced to do the right thing. But how many will?

When visiting your favorite sushi bar, make sure you can trust their practices, and hopefully you won't get sick because if ingested raw, you will have the worst experience of a lifetime as this type of parasite will multiply in your gastronomical system, and one day when you need to make a bowel movement, you will see this stringy mucus ramen looking parasite hanging from your rectum. As you're not sure what it is, you use toilet paper to wipe it away only to feel a sensation that travels far deep into your colon that is more psychologically disturbing than actual pain, because it isn't painful at all. But knowing that there are many feet or yards of this living specimen inside your body will mentally destroy your mind's well being.

This is exactly what happened to one of us.

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

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