Sushi has pink slime, too. Beware.
http://www.theatlantic.com/health/archive/2012/05/tuna-scrape-the-food-safety-risk-lurking-in-supermarket-sushi/256790/
Q: I had no idea that the tuna in my sushi roll was scraped off the bones in India, ground up, frozen, and shipped to California. Is this another "slime" product? Can I eat it raw?
A: No sooner did the furor over lean, finely textured beef (a.k.a. "pink slime"
die down than we have another one over sushi tuna. On April 13, the Food and Drug Administration said Moon Marine USA, an importing company based in Cupertino, was voluntarily recalling 30 tons of frozen raw ground yellowfin tuna, packaged as Nakaochi scrape.
Centers for Disease Control and Prevention investigations linked consumption of Nakaochi scrape sushi to about 250 diagnosed cases and an estimated 6,000 or so undiagnosed cases of illness caused by two rare strains of salmonella. Among the victims who were interviewed, more than 80 percent said they ate spicy tuna sushi rolls purchased in grocery stores or restaurants. Scrape refers to the meat left on fish skeletons after the filets are cut off. But tuna is too valuable to leave behind, and companies in India use special devices to scoop out the meat, combine it with scrapings from many other fish, chop the mixture, freeze it in blocks, and ship it to importers in the United States. Unlike "pink slime," tuna scrape is not treated with ammonia or anything else to kill harmful bacteria.
Nevertheless, it is supposed to be safe. The FDA requires producers of imported foods to follow established safety plans. Although the United States imports about 80 percent of seafood sold domestically, the FDA only inspects 1 or 2 percent. Tuna scrape is very high risk. Its supply chain is long, complicated and international, leaving many opportunities for contamination. And it is eaten raw. This tuna scrape came from a single processing plant in India owned by Moon Marine International of Taiwan.
The frozen scrape blocks are supposed to be held at subzero temperatures throughout shipping. Even so, they pose a safety risk. They combine the scrapings from many fish. One contaminated scraping can contaminate the entire lot.
Followup here, with photos of labels and reports. Ugh! Bird feces in sushi!
= new reply since forum marked as read
I have never bought frozen or canned vegetables and fruit as an adult. As a kid I was fed frozen peas and canned green beans all the time and I hated them with a passion. I later found that I rather like fresh vegetables that are steamed or boiled.
While I do eat my share of processed stuff, most of my cooking at home originates with fresh meats and fresh vegetables. I've never considered doing it any other way and I never will. If you stay away from the high-end seafoods and prime cuts of beef, it's really not that expensive. Although i love expensive seafood and prime meats more than just about anything
My daughter loves shell fish but she rarely gets it because of the price. I don't eat a lot of meat except for an occasional piece of salmon or chicken (no red meat) so we actually don't spend much on meats. We do love, however, fancy fruits and organic veggies. Also she loves expensive cheeses. That is what puts a good dent in our budget. So worth it though! 
we are blessed with incredible fish.
People here hardly ever prepare a dead fish. You get them live and poof... sashimi.
I cut up a hirame the other day for tsukuri (sashimi)...yummy.
I regularly cook suzuki (sea bass), aji, mebaru, fresh squid, anago, shrimp, etc.
We are lucky
