But this isn't about a bacteria... it's about parasites (worms). Wasabi doesn't kill parasites.

But as for sushi, it's really a non-issue. Nearly any tuna, yellowtail or other large fish sushi that you eat in Madrid is frozen and has always been frozen. It is incredibly expensive to bring, for example, a huge fresh tuna from the sea to a restaurant in the time that it would take to serve it as sushi (a few days). So unless you paid exorbitant amounts of money and the menu specified that it was freshly caught and never frozen, you can rest assured that the sushi you eat has already been flash frozen (it's the exactly the same in Japan and the US--it comes from the market this way). After the deep freeze. A qualified sushi-ya knows how to extract the worms and cut around them (I've watched this, it's not pretty). Most large fish have them.

Wow, Mariposita. Thanks for that bit of advice. I never knew this, but then again, I wouldn't since I don't eat sushi. I am enjoying this thread and how it's turning out.

Shawn

Well, so far I am certainly not seeing sushi restaurants shutting down in Madrid, though one most certainly has closed, Aki on c/Echegary, which I've eaten at. Things that make you go hmmmmm...

I am still enjoying all the sushi I ever had, maybe even a bit more (it's been a good year!) than usual.

Will try to continue enjoy it despite the rather graphic explanations of the behind-the-scenes here on mm. (Which is quite interesting actually)

Well, Juliette, it seems that people will continue to eat sushi, whether they read this thread or not. I am glad that you are in sushi heaven in Madrid and eat my share, please.

We shall see how this thread turns out and where it goes from here.

Saludos a todos,

Shawn

I will never look at Sushi the same way again.

I just had some sushi last night, and am not feeling so hot this morning. Although I think that has much more to do with the seemingly bottomless glass of vino I had along with it.

Absolutely! If there was a problem with the fish you'd know it within a few hours if not sooner.

But I know what you mean...for me, white wine goes soooo well with sushi, before I know it the bottle disappears...did *I* drink all that???

Mariposita is right. Most of the sushi you eat in a decent place in Spain will be previously frozen. Stefan and I went to Samurai a couple of days ago, it's one of our favorites, we even have "our" table there, and since the worm thing has been in the press so much lately we asked about whether they froze the stuff and they told us that they always have, for safety and transportation. I am a big sushi fan and I think that even if I saw a sushi-ya cut around the worms and extract them I would be fascinated by it but would still be very happy to eat it. A lot of what we do eat is pretty gross when you think about it, but then, if you have delicate sensibilities don't. Keep buying your stuff conveniently cut and wrapped in plastic and do not think about where it came from, what it looked like when it was alive, if it had feathers or eyes or was covered in mud or anything else that might ruin it for you.
And Juliette's right too, if you got food poisoning you would know it pretty soon, it's different than a hangover in a few aspects but one of them is that after you up-chuck you do not feel better and you do keep up-chucking plus you usually get the runs too. What a pretty topic. Coca-cola (which I otherwise never drink) and vitamin B are my cures for too much wine. Although I've never had a sake hangover, wonder if that's possible? Will have to experiment on that one... something to look forward to
Lena

Lena,

Yes, sake hangover is VERY possible. I used to wonder the same thing until one day I decided to test that theory... it was pretty nasty... especially when I had to play a nurse to a friend who is about half my size and drank the same amount...