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Why in the US as opposed to elsewhere? I wouldn't eat Sushi outside of a major city, frankly, with first-class sushi chefs. And I would never eat discount sushi. You get what you pay for. You want a place that moves its product.

And as Anthony Bourdain says in "Kitchen Confidential," never order fish on a Monday.

Basically, in the US, you want to eat sushi and sashimi that was PREVIOUSLY FROZEN. This ensures that any
worms/parasites are dead. Fortunately, the vast majority of restaurants serve previously frozen seafood.
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