Quote:
Originally Posted by Hopingtrying
 In the late 80s and early 90s, when I lived in Okinawa, Japan, I would eat it 2 or 3 times a week. It was so fresh; the sushi bars would get it that day then have big pieces on ice that they used to prepare in front of you. My favorite was yellowtail tuna so I was probably getting way too much Mercury. 
Since sushi doesn't seem as fresh in the USA, I don't eat it that often and usually choose California rolls or sushi with tempora shrimp because the seafood is cooked in these. When I was in Japan, nearly all the sushi was raw (though you could get one with cooked rolled scramble egg on top). |
I just googled yellowtail and it said, " In the context of sushi, yellowtail usually refers to the Japanese amberjack, Seriola quinqueradiata." Though I occassionally asked for tuna--I found the yellowtail to be much better.
Apparently, it is commonly farmed and since it is a much smaller fish, likely doesn't have as much mercury. It does have a lot of B-12 and Omega 3.