Thanks for chiming in. I appreciate and welcome your comments.

On the disagreement over whether or not it is kosher to eat raw fish, it has been my experience that this is not usually a problem. At least not in large cities or in Memphis where I live. I placed a link to that article where it mentioned a slight concern. I just wanted to make that information available for those interested. (Of course this article does mention chefs dipping hands in oil to keep rice off and I’ve never heard of that. Have you?)

On pricing, perhaps this is an American marketing issue? Many, but certainly not all, places that sell approved fish for sushi have higher prices. But it’s mostly the end product, not necessarily the seafood, that drives up the prices. The expenses add up especially when considering ingredients and mashgichim that have to be on hand to supervise. This is what I refer to when I say that prices can be twice as much as conventional sushi.

I own a kosher sushi store in Toronto, Canada. I found your articles quite imformative, but there are a few areas that I will have to disagree with you on a few points.

There is no opion, based on Kashrut, that says anything about not being able to eat raw fish. over 50% of my business is raw fish.

As for being twice the price. I will disagree with that. First of all that is just not the fact. The wide range of pricing in “Treif” sushi places is just as large. The price places charge for their sushi, are largely based on the quality (or lack there off) of the ingredients. Most of the “all you can eat” place are using second grade fish, poor quality rice ect…

I would love to hear back from you and to discuss this matter further.

http://www.umamisushi.ca