| manus1980 |
I use to eat the tuna rolls but was told not to because of the high mercury found in salt water fish.
So then I switched to fresh water fish when I went out to get sushi.
Now I hear fresh water fish is contaminated with pesticides from farm runoff and that is even worse for you then mercury.
I guess fish is off the menu. |
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| nightguy |
But between the pesticides and preservatives in other food, you'll keep nicely in the grave for quite some time. :cool:
Isn't a lot of that stuff raised on farms now ? |
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| vlam |
| The general rule of thumb is that too much of anything is "bad" for you. Just remember that eating raw fish has it's level of risk. |
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| ByeByeChrysler |
quote:
Originally posted by vlam
The general rule of thumb is that too much of anything is "bad" for you. Just remember that eating raw fish has it's level of risk.
:bingo: |
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| hammermdx |
| Possibly with one exception!:2: :12: |
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| Maik |
quote:
Originally posted by hammermdx
Possibly with one exception!:2: :12:
There is absolutely no way that the mercury in Tuna could have any effect on you via eating sushi, unless you were to eat pounds of it at each meal every day for a long time. Having spent a fair amount of time dealing with the seafood industry, I can assure you that the real risk of eating sushi lies in the age and handling of the fish prior to consumption. If you go to a Sushi restaurant and you can see that the seafood is not kept VERY cold, leave. It should be on ice at all times. |
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| Ronsully |
quote:
Originally posted by Maik
There is absolutely no way that the mercury in Tuna could have any effect on you via eating sushi, unless you were to eat pounds of it at each meal every day for a long time. Having spent a fair amount of time dealing with the seafood industry, I can assure you that the real risk of eating sushi lies in the age and handling of the fish prior to consumption. If you go to a Sushi restaurant and you can see that the seafood is not kept VERY cold, leave. It should be on ice at all times.
Heavy metals accumulate in your body (pretty much your entire life). However, I do believe that you have to eat exactly 2 ass tons to have any ill effects from heavy metals in seafood. :2: |
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| Orgen1 |
| I'm in to sushi and sahimi (raw pieces without rice) for almost five years, three or four times a month, and I don't really experience any type of health problem, only money wise (over $50 a month) |
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| dj-mdx2 |
quote:
Originally posted by Maik
There is absolutely no way that the mercury in Tuna could have any effect on you via eating sushi, unless you were to eat pounds of it at each meal every day for a long time.
Unless you're pregnant.
Mercury in Fish
Avoid absolute statements. |
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| dj-mdx2 |
quote:
Originally posted by hammermdx
Possibly with one exception!:2: :12:
Naughty boy!
:yodaddy: :whip: :twak: |
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| Maik |
quote:
Originally posted by dj-mdx2
Unless you're pregnant.
Mercury in Fish
Avoid absolute statements.
Not likely that Manus is pregnant. I think we can be pretty sure on this one. |
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| DaleB |
You can always go for California Rolls which generally only have smoked salmon inside with veggies. Quite safe.
I do like fresh shashimi on occassion though.
For Japanses food, Unagi Don is about my favorite. It's fresh water eel but it is grilled and set in a bed of seaweed in a bowl of rice, with a delicious sauce over it. ..ahhh!
Is it lunch time yet? :) |
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| nightguy |
quote:
Originally posted by hammermdx
Possibly with one exception!:2: :12:
The availability of such a delicacy is too far and in between to be an exception. :( |
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| andreseng |
quote:
Originally posted by nightguy
The availability of such a delicacy is too far and in between to be an exception. :(
Sounds like a personal problem:2:
I have sushi or sashimi once a week. I have been doing this for years now. I have not once experienced any ill effects. With that said, KNOW YOUR CHEF.
The guy I go to most times is unbelieveably picky. If it ain't fresh, you don't get it. My eyes and nose have become atuned to it as well. I can pretty much tell by color, texture, smell and temperature. If in doubt, throw it out. Never get "to-go" sushi from an unknown source or new restaurant. Unless of course you are having pieces with cooked items.
You can make an argument for the metals and parasites issues. But it's one of those calculated risks you face in life.
To each his own.....guddorakku |
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| G. COLTON |
quote:
Originally posted by manus1980
I use to eat the tuna rolls but was told not to because of the high mercury found in salt water fish.
So then I switched to fresh water fish when I went out to get sushi.
Now I hear fresh water fish is contaminated with pesticides from farm runoff and that is even worse for you then mercury.
I guess fish is off the menu.
Do you believe everything you hear? Have you done any research to try to determine if what you are hearing has any accuracy?
Life can be very difficult if we believe all of the runors that float around continuously.
G |
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| Pierre |
quote:
Originally posted by dj-mdx2
Avoid absolute statements.
Don't give directives.
(Get it?) |
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| andreseng |
quote:
Originally posted by G. COLTON
Do you believe everything you hear? Have you done any research to try to determine if what you are hearing has any accuracy?
Life can be very difficult if we believe all of the runors that float around continuously.G
Hey G-
Take a chill pill!! You're supposed to be relaxing in the back seat, remember?. I think he is conducting research by posting the question here. |
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| DaleB |
quote:
Originally posted by andreseng
Hey G-
Take a chill pill!! You're supposed to be relaxing in the back seat, remember?. I think he is conducting research by posting the question here.
And that doesn't mean the ones who don't respond succumbed to food poisoning. :D |
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| socalJD |
As some have posted, as long as you go to a quality sushi bar/restaurant, where the head chef places quality as a priority and is very picky, you should have nothing to worry about. Further, a quality seafood vendor would be inspected by the USDC (similar to how meat, pork & poultry are regulated by the USDA), so if the restaurant you frequent purchases from a vendor regulated by the USDC, you should never have problems.
Most quality sushi restaurants will purchase their seafood from proven or known sources. I.E. tuna that is sushi grade, is not the same as tuna that gets canned or processed. Yellowtail served as sushi is the Japanese variety that is farm raised in Japan and not the variety caught off the west coast or Mexico. For the most part, you get what you pay for, so if you go to an all you can eat buffet, don't expect the sushi to be top quality or the best grade . . .
If you are worried about Mercury, then stay away from the species that are most likely to have high content: swordfish, tuna off the west coast, mackerel, etc. Focus on seafood with high Omega 3 content like Halibut, Salmon and rockfish. But the best prevention is knowledge, get educated and don't believe all the hype, urban legends or chain emails that get circulated on the www. |
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| manus1980 |
Recently it seems every time the news is on mercury or pesticide levels in fish is brought up. Then spokesman for the fishing agencies point to studys that say levels are still too low for harmful side effects.
How would one know wheter the fish at a restaurant is domestic or farm raised in Japan? |
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| Maik |
quote:
Originally posted by socalJD
As some have posted, as long as you go to a quality sushi bar/restaurant, where the head chef places quality as a priority and is very picky, you should have nothing to worry about. Further, a quality seafood vendor would be inspected by the USDC (similar to how meat, pork & poultry are regulated by the USDA), so if the restaurant you frequent purchases from a vendor regulated by the USDC, you should never have problems.
Most quality sushi restaurants will purchase their seafood from proven or known sources. I.E. tuna that is sushi grade, is not the same as tuna that gets canned or processed. Yellowtail served as sushi is the Japanese variety that is farm raised in Japan and not the variety caught off the west coast or Mexico. For the most part, you get what you pay for, so if you go to an all you can eat buffet, don't expect the sushi to be top quality or the best grade . . .
If you are worried about Mercury, then stay away from the species that are most likely to have high content: swordfish, tuna off the west coast, mackerel, etc. Focus on seafood with high Omega 3 content like Halibut, Salmon and rockfish. But the best prevention is knowledge, get educated and don't believe all the hype, urban legends or chain emails that get circulated on the www.
Most of what you said is quite accurate, however, very little of our sushi quality fish originates in Japan. Far to expensive to get it here. The Japanese market will pay far more than the US market. Most sushi quality fish comes from the same source as canned and table fish, but usually from either day boats or broken trips. Really any fish can be used for sushi as long as it is very fresh and properly cared for. |
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| G. COLTON |
quote:
Originally posted by andreseng
Hey G-
Take a chill pill!! You're supposed to be relaxing in the back seat, remember?. I think he is conducting research by posting the question here.
This is no place to do research on that type of question. Unless you do not care what type of answer you get.
But then, if you really do not care if you get the correct answer you can do research anywhere.
G |
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| socalJD |
quote:
Originally posted by Maik
Most of what you said is quite accurate, however, very little of our sushi quality fish originates in Japan. Far to expensive to get it here. The Japanese market will pay far more than the US market. Most sushi quality fish comes from the same source as canned and table fish, but usually from either day boats or broken trips. Really any fish can be used for sushi as long as it is very fresh and properly cared for.
Careful, this is an area I am quite familiar with.
All Hamachi, Tako, Amaebi, Aji, Saba, Unagi & Anago (just to name a few) that I know of are imported from Japan. Tuna is the exception, and I agree just about any line caught Tuna can be sushi grade if properly handled and rushed to market. I would challenge the comment that any fish can be used for sushi - I know I would never eat catfish as sushi or sashimi . . . :eek: |
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