Do you wash your meat/fish prior to cooking it?
There was a recent post about switching between utensils when handling raw and cooked food. One poster said his/her biggest concern was how the meat was handled before he/she cooked it. It made me wonder -- I always rinse my meat under the tap before marinade goes in. I don't know who has touched the meat and sometimes it's to rinse the blood off too (but not too often -- most of the meat comes without any trace of blood these days). My sister-in-law, on the other hand, said I'm ruining the meat's flavour by rinsing it before cooking.
What do others do/think?
I do rinse chicken, turkey, fish, (things I get whole) etc. but I don't rinse pork, lamb, beef, or bison (I'm not sure why this is aside from habit); then the food is patted dry with a towel. I don't think believe the food would be ruined by rinsing unless it was ground meat, sliced bacon, sausage, etc.
I am not sure why it is considered mandatory to rinse whole meats more so than more processed meats (which have had more equipment, hands, and packaging changes).