I would have to say that the term "sashimi quality"; does not so much
refer to the fish so much, but , as to the flesh of the meat being firm.
The meat should be as fresh as can be. The "quality" comes into play
with the over-all health of the meat. The meat should be firm and of good
color. By saying meat, this can refer to any animal protein source. Sashimi
is a style of presentation.

Kaldemious Loreman

> wrote in message
k.net...
> Is the fish used for sashimi by definition (or usually) a higher quality
> than used for sushi, or is it just cut differently and served without
> rice? Thanks!
>
> --
>
> "Anti-Catholicism is the anti-Semitism of liberals."--Peter Viereck