So it turns out that eating raw fish might not have been such a good idea after all

[Burney]

That depends entirely on the fish. A plump Dover Sole? Get in the pan. A rigor mortis-fresh seabass? Sounds like ceviche material to me. A fatty lump of tuna? Sashimi, sashimi, sashimi.

Yes. I'd make an exception for oily fish, I think. But even there, is one not depriving oneself of the flavour of the searing by eating it raw? The jury is out for me.