Yeah, but sushi bars always use frozen fish.So you better be careful out there while downing those raw cuts.
Not for every fish they don't-I know I eat in a Sushi Bar at least once a week and almost always @ the bar right in front of the Itamae so I know exactly what's he's doing and exactly how he's doing it.
Albacore is frozen @ sea, ditto Salmon, Hamachi is flown in fresh as is Ahi aka Yellowfin Tuna, Unagi is frozen but Ikura never is, Monkfish Liver aka Ankimo is always fresh, Suzuki is generally frozen, of course Oysters are always fresh and I always eat at least 2 raw Oysters when they're on offer.
Ok, you are probably right.
I was thinking of salmon, you can eat sushi all year round and there is no fresh salmon all year round and my conclusion was that they use frozen.
They would be using fresh when they can have it, but can you really ever have fresh fish unless you are the one fishing it or buying it at a local fish market from local fishermen who fish in local waters, considering the transportation logistics.
Plus they say that they freeze the fish because it's easier to slice it that way.
They cure the roe with salt for eating I believe.
I found a recipe for that somewhere , might give it a try.
I don't believe there is government conspiracy here. Just you be careful when eating raw seafood. The ocean is not as clean as it looks.
You never know where they get their stuff.
Being a son of a doctor, I heard things in my life... you don't want to know.
Cheers
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Topic: sashimi recepie (Read 7080 times)