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The way that us sushi chefs do it at the bar, is to keep a container of parsley filled with water and a micro cloth moistened helps as well.


The biggest concern with fish caught in the wild is the presence of parasites. You'll have to look up which species of parasite are present in the species of fish that you wish to use, and treat it accordingly. Tapeworm is common in salmon, and several other varieties of fish have various parasites capable of infecting a human host. Most sites I've seen ...


According to my knowledge, to avoid risk of catching some nasty virus (e.g. anisakis) it's better to put in the freezer and then defrost. This procedure will kill them.

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