Very definite rule of thumb is that the better chosen AND prepared the sushi, the less likely it is to be fishy tasting/smelling. Some types of fish you can't help it....mackerel being on of them....but Tuna should be without fishy-ness, and good salmon should be buttery.....but its very hard to find properly prepared Salmon. I have enjoyed(and not enjoyed) sushi at many places....but the very best is still a little shop in Ocean Beach, California down near the pier...called Sapporo...though everyone who eats there more than once referes to it as Katsu's, since that is the name of the Head Chef and owner. If anyone is in the area and decides to try it out, tell Katsu and Uri that John in New York City says Hi, and I miss them. Out side of there is Samurai in Solana Beach in San Diego, California...fantastic too. Here in New York, there are suprisingly a great many mediocre and just plain bad sushi bars....Blue Ribbon may be the best...but very expensive...Nobu for ppl watching and 1 month reservation delays...for a only average Sushi experience...Sushi Hana on 78th and 2nd is very good and very reasonably priced.
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