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After a bit of research, I feel comfortable eating sushi/sashimi that comes from a good source. In other words, I'll have it in a high-end, clean restaurant, but as a rule not from the grocery store (even whole foods type places).<br><br>
However, I'm wondering if the ban on raw oysters is different from raw fish. Or, can you lower the risk by eating oysters from cold ocean water (rather than say the Gulf)?<br><br>
Answer only if you love raw oysters!
 

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<div>Originally Posted by <strong>mizznicole</strong> <a href="/community/forum/post/15361975"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">After a bit of research, I feel comfortable eating sushi/sashimi that comes from a good source. In other words, I'll have it in a high-end, clean restaurant, but as a rule not from the grocery store (even whole foods type places).</div>
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Coming from a restaurant owner....sometimes it is the rinky-dink lil places that really know how to prepare food correctly & work hard to keep their kitchens clean...and high end places may appear like a "good source" but you never really know until you see their kitchen and know they score on health food reports. i would recommend looking on your states health department website and see the health inspection reports of the places you want to go. just wanted to recommend you dont judge a book by its cover or restaurant by its exterior (or name). id trust whole foods, which has quality inspections that shine, over some restaurants.<br><br>
ps. i dont eat sushi or oysters but im guessing eating it cooked is really not the same?
 

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There was an article in the New York Times about six months ago that talked about food poisoning and pregnancy restrictions. They basically said that, if you take shellfish out of the equation, more people get food poisoning from chicken. There's the problem: shellfish. I wouldn't touch the oysters.<br><br>
Sorry... can't find the article to post a link to it.
 
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