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Originally Posted by Jason762
Onesnowyowl, I actually read that you should AVOID salmon because they come from freshwater. Apparently there was a story of a restaurants that had salmon and everyone got sick from it, and some dudes were able to trace it back to a lake in Alaska or something.
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Most salmon around here when caught are in saltwater (chinook, sockeye, coho) along the coasts and in the Puget Sound. Some are caught in freshwater (usually in Canada), but only after having lived most of their lives in saltwater. Salmon that are freshwater/landlocked are called kokanee but are in fact a sockeye salmon. Oh, and farmed salmon is all Atlantic salmon, which in my opinion is not at all appetizing compared to fresh-caught Pacific salmon (my favorite is sockeye).
The Japanese actually didn't eat salmon as sashimi until the introduction of modern refrigeration.
The biggest thing with sashimi is--the fresher it is, the better. San Francisco and Seattle are both excellent places to get sashimi as fresh as possible, and everywhere else you pretty much want to make sure they're making their sashimi from stuff that's been frozen (to kill off the ickies).