Talk:Sashimi

message: Can you have something that is both sushi and sashimi? According to the article, "sushi refers to any dish made with vinegared rice", while sashimi "consists of very fresh raw meat or fish, sliced into thin pieces" and is in the English language "often used to refer to other uncooked fish preparations". What if you make a dish with (very fresh) raw meat or fish, sliced into thin pieces and vinegared rice, would that be both sushi and sashimi? And another question, must sashimi contain only raw ingredients? —Kri (talk) 03:00, 19 August 2012 (UTC)
thread_title:  Difference between sushi and sashimi? 

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*Added archive https://web.archive.org/20100202030759/http://www.crfa.ca:80/news/2004/raw_fish_permitted_in_ontario.asp to http://www.crfa.ca/news/2004/raw_fish_permitted_in_ontario.asp
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Cheers. —cyberbot IITalk to my owner:Online 06:23, 28 August 2015 (UTC)
thread_title:  External links modified 

message: The pronunciation /səˈʃiːmiː/ ('suh-SHEE-mee') is an English distortion of the original Japanese, based on how it's rendered in Latin letters. In Japanese it's the 'a' that has the stress, and the first 'i' is barely heard ('SASH-mee'). Of course it's up to English-speakers how they want to pronounce it in English, but the way the pronunciation is presented here - right after the Japanese letters - implies that this is the correct Japanese way to say it. The letters 'i' and 'u' often become inaudible in Japanese, but English-speakers tend to put the stress on them. Another common example is pronouncing 'tempura' as 'tem-POO-rah', which in Japanese sounds more like 'TEMP-ra'.213.127.210.95 (talk) 18:35, 29 January 2016 (UTC)
thread_title:  Pronunciation 

message: We believe this article provides some good useful information about Sashimi, including some great etymology into the Japanese origin of Sashimi. There could have been more written in the lead section to make it more clear to the reader - with more citations and references, there is only one line before they break out into different sections. 
The viewpoints regarding the health and safety seem biased and have a strong tone leaning towards one direction, rather than a neutral view presenting both sides of the story.
All the information in the origin needs a citation. It could be taken down since it doesn't have a source. Not that its incorrect, but there's nothing for anyone to go off of other than it's an assumptive definition
In the "Origin" section of the article, there needs to be a citation inserted for "Sashimi-grade" as well as a hyperlink if possible because it is a term used elsewhere which the reader could benefit from, and there are specific guidelines for what is counted as Sashimi grade. 
In terms of citations, in order to make this a more robust article that is substantial in evidence, there needs to be some work done. Although the citations work, they are limited, and redundant. The citations also seem heavily web-based, making them less likely to be peer-reviewed, which might affect the credibility of the article. The section about preparation seems too close to the cited source, so this problem might exist elsewhere as well.
Cra2148643 (talk) 20:32, 8 October 2017 (UTC)
thread_title:  Intertwine Group Review 

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*Added archive https://web.archive.org/web/20110706165853/http://www.bccdc.ca/NR/rdonlyres/F1234905-90DE-4071-9344-B6DA9CDC0070/0/IllnessCausingFishParasites.pdf to http://www.bccdc.ca/NR/rdonlyres/F1234905-90DE-4071-9344-B6DA9CDC0070/0/IllnessCausingFishParasites.pdf
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thread_title:  External links modified