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waldoputty said:
no no
this is for sushi.
they catch the tuna way out in the ocean for example.
the freezing kills the parasites.
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Sushi in California, usually comes from California (I'm talking coastal restaurants). Sometimes it comes from Rosarito, Mexico.

Your Tokyo imports (the high end stuff that is frozen in nitrogen to a specific temp) usually goes to the high end restaurants in Vegas and such places where there's a lot of consumers, with a lot of money, without the beach access.
 
Trouty said:
Sushi in California, usually comes from California (I'm talking coastal restaurants). Sometimes it comes from Rosarito, Mexico.

Your Tokyo imports (the high end stuff that is frozen in nitrogen to a specific temp) usually goes to the high end restaurants in Vegas and such places where there's a lot of consumers, with a lot of money, without the beach access.
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i really hope the fish is frozen first - worm issue is real.
i have friends who fish in alaska in boats (dutch harbor etc) and they get it frozen also (little choice actually)
 
Trouty said:
Sushi in California, usually comes from California (I'm talking coastal restaurants). Sometimes it comes from Rosarito, Mexico.

Your Tokyo imports (the high end stuff that is frozen in nitrogen to a specific temp) usually goes to the high end restaurants in Vegas and such places where there's a lot of consumers, with a lot of money, without the beach access.
Click to expand...

i am not kidding about the freezing
http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html

But because of health concerns and growing demand, 50 to 60 percent of sushi in the United States is frozen at some point in its journey from the ocean, according to wholesalers. And rare is the sushi restaurant that tells customers upfront that they may be eating fish that has been in deep freeze for up to two years.

Most would be even more surprised to learn that if the sushi has not been frozen, it is illegal to serve it in the United States.
 
waldoputty said:
i am not kidding about the freezing
http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html

But because of health concerns and growing demand, 50 to 60 percent of sushi in the United States is frozen at some point in its journey from the ocean, according to wholesalers. And rare is the sushi restaurant that tells customers upfront that they may be eating fish that has been in deep freeze for up to two years.

Most would be even more surprised to learn that if the sushi has not been frozen, it is illegal to serve it in the United States.
Click to expand...
Next time I'll ask. I know I've had frozen (by nitrogen) fish in Vegas, but it was transported at a specific temperature, which costs the restaurants a fortune, and was exquisite.
 
waldoputty said:
i am not kidding about the freezing
http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html

But because of health concerns and growing demand, 50 to 60 percent of sushi in the United States is frozen at some point in its journey from the ocean, according to wholesalers. And rare is the sushi restaurant that tells customers upfront that they may be eating fish that has been in deep freeze for up to two years.

Most would be even more surprised to learn that if the sushi has not been frozen, it is illegal to serve it in the United States.
Click to expand...
I've never tried sushi. Am i missing something?
 
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