 Abalone |
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 Octopus |
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 Sea Eel |
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 Hokkigai |
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 Scallop |
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 Bonito |
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 Ginger |
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 Rice |
 Shrimp |
 Wasabi |
 Sweet Egg |
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My Say in Hotate - Scallop
You should look for sushi grade scallop. In the US the sushi grade scallops are flash frozen and thawed before it is consumed as an attempt to kill all the parasites in the seafood. Usually it should do the job, but you can avoid eating them. For I would take the risk in order to enjoy sushi properly. If you avoid sushi, you should avoid oyster in the first place. There are TONS of bacteria in oyster because of the nature of how it thrives. Raw oyster contains the highes amount of hepatitus bacteria and just the sheer thought of it makes me sick. Nowadays I don't eat oyster raw (or just one) but I eat sushi without any problem. My motto is cooked food can be contaminated also, so it is not the food but the chef that prepares the food.
Unfortunately flash frozen sushi will usually tarnish the taste and texture of sushi fish, but recently it is required by the FDA that all fishes (except tuna!! must be because of the expensive otoro) has to be flash frozen. So go to Japan or elsewhere if you want to try the 100% fresh scallop.
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Get to know the other fishes:
- Fish nigiri sushi
- Seashell sushi
- Fish roes
- Cooked food
- Sushi Ingredients