[bluediscussy22]

I live in Japan and some of this is a bit wrong.

1. All Tuna is frozen immediately after being caught on the boat - go to tsukiji (well now toyosu) at the tuna market. They are frozen and they taste better because of it.

2. There is no sushi / sashimi grade in Japan. High quality fish that you can eat safely is just the default

3. It's true that traditional sushi did not include salmon because of the parasites. If you go to a traditional sushi restaurant (3 star Michelin etc) you won't find salmon nigiri. Other than that salmon sushi is everywhere at sushi restaurants in Japan and tons of Japanese eat salmon nigiri and sushi.

[traceroute66]

1. Noted, although I would say I didn't say all fish was not frozen.

2. That was kind of the point I was making. ;-)

3. I guess we must frequent different places, because the only places I've seen Salmon is Narita airport and at combinis. I don't go to 3 star Michelin, but I do admit I go to more traditional sushi restaurants when I want sushi in Japan. That said, even when I have had sushi at isakaya and small local restaurants, sashimi omakase rarely contains Salmon.

[themaninthedark]

There are many restaurants in Hokkaido that have the seafood version of oyakodon, Salmon and roe.

https://hokkaido-labo.com/en/otaru-seafood-donburi-14255

[fomine3]

> 2. There is no sushi / sashimi grade in Japan. High quality fish that you can eat safely is just the default

Many fishes in supermarket are sold as "for heat cooking" except for sashimi. It's costly to make all salmon raw eatable.

Agree for others.