On Fri, 20 Feb 2004 13:21:43 GMT, "kilikini"
> wrote:

>> On Thu, 19 Feb 2004 20:48:26 GMT, wrote:
>>
>> >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?

>But there is a specific cut of the fish that's used for sushi and sashimi.
>For instance, you wouldn't want to use the stringy belly of an Ahi for
>sashimi and you also don't want to use the dark dark blood red part of the
>fish. You want the cleanest, clearest part, sliced just *so* thin. It
>melts in your mouth then. No need fo' chew!

The OP was asking if there was one *quality* of fish used for sushi
and another for sashimi. I pointed out they both were composed (in
part, in the case of sushi) raw fish, and that the same quality would
be desirable for both preparations. Or lack of. :-) I believe the
question he raised with regard to "cut" wasn't asking about if these
were cut from different parts of the fish, but what shape/size the
pieces for the final product were. I could be wrong.