Thirty-one California residents, including seven in San Diego County, have been diagnosed with a strain of salmonella likely linked to the consumption of raw tuna commonly used in sushi, state health officials announced today. A total of 53 cases have been reported in nine states, according to the California Department of Public Health. Most of the patients reported eating sushi containing raw tuna, and 10 people have been hospitalized, officials said. No deaths have been reported. State and local health officials, along with the U.S. Centers for Disease Control and Prevention and the Food and Drug Administration, are still trying to find the source of the outbreak. “As the investigation continues, this is a good reminder to Californians that there are sometimes risks when eating raw or undercooked meats, fish or poultry,” according to Dr. Karen Smith, director of the CDPH. “This is particularly true for young children, the elderly or people with compromised immune systems who may be at an increased risk of severe illness.”

According to CDPH, there are seven cases in San Diego County, four cases in Riverside County, nine cases in Los Angeles County, six in Orange County, one in Santa Barbara County and four in Ventura County. The patients range in age from less than 1 to 83 years old. Salmonella symptoms include diarrhea, fever and abdominal cramps 12 to 72 hours after infection. Most patients often recover without any treatment, but some may need to be hospitalized due to severe diarrhea. It can be fatal if not treated promptly, according to CDPH. >> Subscribe to Times of San Diego’s free daily email newsletter! A Brief History of Sushi Honored by San Diego Magazine for serving the area's "Best Sushi," Café Japengo has compiled this brief historyDesigned to educate and enlighten, our guide also features different sushi types, ideal accompaniments, and proper sushi etiquette. you enjoy learning about sushi as much as we enjoy preparing According to Japanese lore, sushi made its debut approximately

At that time, the delicacy was far from whatThe preparation of sushi was performed as a technique to preserve fish by using salt. During the Edo period (approximately 600 years ago), the first culinary preparation of sushi as we know it today (fish and rice) was performed in Tokyo. Today, sushi is divided into two main culinary forms: Tokyo-styleIn Tokyo, sliced fish is placed on a bed of rice, or wrapped with rice and seaweed. In Osaka, sushi is prepared by slicing fish, laying it on rice, and then pressing it in a wooden box. Legend has it that sushi is the original "finger food," first enjoyed by Japanese card players hundreds of years ago. It is said that seaweed paper was rolled on the outside of the sushi to avoid "sticky fingers" Although there are many different ways to prepare sushi, the two most popular varieties are: Nigiri-Zushi: Rectangular bars of vinegared rice are topped with a dab of Wasabe (Japanese horseradish) and a thin slice of fresh raw fish.

Maki-Zushi: A sheet of seaweed paper is coated with vinegared rice and fresh raw fish. Vegetables are placed in the center, and then rolled and sliced.how to cook sushi rice uk Visitors to our sushi bar enjoy "condiments" with their sushi. how to keep sushi rice from getting hardThey might not realize that each accompaniment has a specific purpose other than just simple flavoring:healthiest to order at sushi Ga: This is a thinly sliced pickled ginger. buy sushi grade fish chicagoIt should be eaten a little at a time between varieties of sushi to freshen the palate.how to eat sushi low calorie

Wasabe: This is green Japanese horseradish. It is made from a green knobby root that is ground into a powder. Wasabe is a very powerful seasoning that makes the "fishy" taste of sushi disappear by momentarily paralyzing the mouth.sushi los angeles magazine Soy: This salty sipping sauce has historical significance. how to cut sushi fish for rollsIts flavor reminds us of what sushi tasted like when the preparation was merely used as an act of conservation. Ocha (agari): This is Japanese green tea. It is very refreshing, rinsing the mouth and tongue of fat build-up from the fish. For this reason, plenty of tea is served in a large mug. Sushi was originally a finger food. While chopsticks are often used, they are by no means mandatory, nor are they as easy to manage as fingers!

To eat sushi, pick it up at one end, turn it upside down, and lightly dip it in the soyThe fish should always hit your taste buds first, not the rice. Fondness for soy sauce leads some people to soak the rice part of the sushi in it. is not recommended as it makes the rice fall apart and obliterates the flavor of both theSoy sauce should act as a complement to the foods with which it is In addition to green tea and sake, beer is also excellent with sushi. Click here to learn about the World-Class Chefs at our San Diego CA Restaurant.To request more information or reserve your table at our La Jolla CA restaurant, call (858) 450-3355 - or click here for online reservations.It’s no surprise that a city bordered by ocean excels at serving seafood. ’s seafood restaurants vary radically in ambiance, price and versatility, but all have one thing in common: high quality fish. Dishes are minimally-prepared in order to showcase the freshly-caught seafood that is flown in daily or reeled in by local artisanal fishermen.

Grilled, sauteed, seared, smoked, or raw--whichever you choose will send tastebuds over the edge.Don’t let an unassuming, casual vibe fool you. Some of San Diego’s best seafood restaurants double as markets and seat a post-beach clientele, but are also critically acclaimed. For example, the uber-informal Blue Water Grill was highlighted on the famous Food Network show Diners, Drive-ins and Dives. On the other hand, upscale seafood restaurants such as or Eddie V's, make perfect date nights with impeccable service and artistically-plated dishes. Specialty cocktails and award-winning wines pair seamlessly with your order. Ask the staff, if you’re overwhelmed by the magnitude of varieties to choose from.No time to dine-in? Many of these restaurants, such as The Fishery, allow you to call in a to-go order. Their market also has an extensive catering menu including sushi platters, poached salmon and more to eliminate the need to cook for guests.Where you go depends on what you’re in the mood for.

Just remember that San Diego's signature dish is the fish taco, so you must eat at least one during your stay. Photo courtesy of Lee Coursey Located in a new building, Point Loma Seafoods is better than ever. Fish is brought in and selected daily by the owners who also claim that there is also no better shrimp on the market than what they sell. Locals have favored this fish and chips...   Photo courtesy of Katie Dillon Small and unassuming, El Pescador Fish Market in La Jolla has been a local favorite for over 30 years. Place an order to-go, pick up some fresh fish from the market or dine in. El Pescador is known for it's fish sandwiches, with swordfish and...   Photo courtesy of Ceviche House Ceviche House is a neighborhood spot for ceviche that began due to the popularity of Chef Juan Carlos Recamier's fresh ceviche sold to-go at San Diego Farmer's Markets. The restaurant works directly with local fishing vessels to source...   Photo courtesy of Flickr/cogdog

Guy Fieri of "Diners, Drive-ins and Dives" loves Blue Water Seafood and so will you. Absolutely nothing else is on offer other than fresh seafood cooked to order. Choose your fish or shrimp, pick a marinade, and ask for a sandwich, plate or...   Despite it's location and seriously casual ambiance, the quality of the food at Pacific Beach Fish Shop may surprise you. Pick a fish, select a marinade then decide if you'd like a taco, sandwich, salad or plate. Soak up the sun on the big...   10 Best Places to Grab Takeout in San Diego 10 Best Restaurants in San Diego's South Bay 10 Best Restaurants Near the San Diego Cruise Port 10 Mexican Restaurants That Serve up Casual Eats in San Diego San Diego's Best Restaurants: Locally Sourced, Sustainable and Spectacular Photo courtesy of Oscar's Mexican Seafood It hasn't been around that long but some are already claiming that Oscar's Mexican Seafood is the best Mexican in San Diego. A hole in the wall near a smoke shop and a dive bar, this gem is casual with a to-go atmosphere and very little seating....  

Versatility and freshness set this seafood specialist apart. Combining a bountiful oyster bar with a fresh fish menu that changes daily, Oceanaire offers a changing selection that may include snapper, swordfish, grouper, mahi-mahi and blue...   Photo courtesy of The Fishery The Fishery is an unpretentious, restored vintage warehouse located 3 blocks from the beach in the Pacific Beach area. Part restaurant and part fish market, The Fishery supports local artisanal fishermen they call out by name. Photo courtesy of Port of San Diego This Eddie V's location in the revitalized police headquarters is a big one. Occupying the space of the former courthouse, it sports a two-level interior including mixed woods, glass accents, a 20-foot wine wall, three private dining areas and a...   Photo courtesy of Truluck's Truluck's La Jolla has been recognized by many of San Diego's local publications for a good reason. Come hungry, because you'll want it all from crab claws to lobster bisque to perfectly-cooked prime cuts of steak with sauce choices such as...