Originally Posted by
mosburger
After getting familiar with the restaurant scene in China, I tend to agree with the US government. There are a few countries in the World like Japan and partially Korea where you can mostly trust restaurateurs, but better to stay on the safe side for the rest of us.
I've been tempted to fish for salmon near our place in WA and use the salmon for sashimi and un-pickled Ikura - but was warned against trying it due to the almost assured risk of picking up any number of nasty parasites that could end up causing serious problems.
Frankly, I probably wouldn't be able to tell the difference between flash-frozen and just caught anyway - although the Ikura part was tempting...I hate the mushy, drippy Ikura (salmon roe) some of the restaurants serve. I want it cool, fresh and almost bursting in the mouth as you bite.