Question: Why is raw Asian fish of higher quality.
About the article "Sushi", section "Neta".

Candidate passages:
This article is about raw fish or shellfish.
It includes marinated raw fish (soaked in a seasoned liquid) and raw fish which is lightly cured such as gravlax, but not fish which is fully cured (fermented, pickled, smoked or otherwise preserved).__TOC__ 
An approved inspector checks the fish restaurant for its image, selection of food raw materials, hygiene and cleaning, handling and temperature control, packaging, management systems, and the training schemes provided.
If of a high enough calibre, this award is given, which lasts for one year, giving a reasonable indication of inherent quality.
The Seafish website allows you to find recognised fish restaurants in local counties and by speciality fish being served. 
[of Raw fish infection.png|thumb|300px|Differential symptoms of parasite infection by raw fish: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium a (cestode/tapeworm), all have gastrointestinal, but otherwise distinct, symptoms.
Diphyllobothriasis can last for decades if untreated.
Most infections are asymptomatic.
Manifestations may include abdominal discomfort, diarrhea, vomiting and weight loss.
Vitamin B12 deficiency with subsequent megaloblastic anemia may occur, but has not for several decades in "D. latum" infections, possibly because of improved nutrition.
In one test, nearly half of the ingested vitamin was absorbed by "D. latum" in otherwise healthy patients, while 80-100% was absorbed by the worm in patients with anemia.
It is not known why anemia occurs in some cases but not others.
Massive infections may result in intestinal obstruction.
Migration of proglottids can cause cholecystitis or cholangitis.
Females cases are disproportionately reported, most likely due to the higher likelihood for them to be involved in meal preparation, rather than any morphological differences. 
Koi (; () is a "salad" dish of the Lao people of Laos and Isan consisting of raw meat denatured by acidity, usually from lime juice.
Common varieties include koi kung (), with shrimp as the main ingredient, and koi paa ()/koi pla (), which consists of minced or finely chopped raw fish in spicy salad dressing.
Koi made with raw fish is a popular dish in Laos and Isan and a common source of infection with "Opisthorchis viverrini" (Southeast Asian liver fluke).
Koi hoi is a variety containing raw snail meat.
It has been associated with infection in humans by the rat lungworm Angiostrongylus cantonensis. 
Surimi is a useful ingredient for producing various kinds of processed foods.
It allows a manufacturer to imitate the texture and taste of a more expensive product, such as lobster tail, using a relatively low-cost material.
Surimi is an inexpensive source of protein.
In Asian cultures, surimi is eaten as a food in its own right and seldom used to imitate other foods.
In Japan fish cakes (kamaboko) and fish sausages, as well as other extruded fish products, are commonly sold as cured surimi.
In Chinese cuisine, fish surimi, often called "fish paste", is used directly as stuffing or made into balls.
Balls made from lean beef (牛肉丸, lit.
"beef ball") and pork surimi often are seen in Chinese cuisine.
Fried, steamed, and boiled surimi products also are found commonly in Southeast Asian cuisine.
In the West, surimi products usually are imitation seafood products, such as crab, abalone, shrimp, calamari, and scallop.
Several companies do produce surimi sausages, luncheon meats, hams, and burgers.
Some examples include: Salmolux salmon burgers and SeaPak surimi ham, salami, and rolls.
A patent was issued for the process of making even higher quality proteins from fish such as in the making of imitation steak from surimi.
Surimi is also used to make kosher imitation shrimp and crabmeat, using only kosher fish such as pollock.