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Comment by zitterbewegung | Hacker News Reader

I wonder how it would taste as sushi.

You could, but probably a bad plan. We don't eat freshwater fish raw due to worse characteristics in terms of bacteria/parasites. (Though I can't really say how this plays out in terms of the whole deep freezing to kill parasites situation – not an expert, just my understanding)

Sushi isn't necessarily raw

How much sushi have you eaten that’s cooked?

Spam musubi doesn’t count.

Lots. It's very common, especially at extremely expensive sushi places, for some types or cuts of fish (or other seafood) to be cooked, and to be sauced differently than others. Go to some $200+ a meal places and you'll definitely eat quite a bit of it.

I think the most common way I've had it cooked it blowtorched, but some types of clams are baked, others are grilled, etc.

(I live in Tokyo currently)

It was a rhetorical question to the OP: fully cooked gill fish (enough to kill the parasites in fresh water fish) is extremely uncommon in sushi restaurants.

As the GP pointed out, this might not be an issue in the US (because of freezing requirements). But I would not be one to be eating carp "raw".

It's possible that this is the thing that takes narezushi mainstream, but I doubt it.

Unagi primarily. Though also shrimp tempura and various vegetarian.

I’ve had carne asada makizushi, but I feel like that’s the exception that proves the rule.

Most sushi-grade fish (in the US, at least) is flash frozen to kill parasites. If you count that as "cooked" (you should), then you probably haven't had raw sushi in a long time.

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