The stupid sub-zero storage makes sense now. Chefs do that to all sushi fish in the US to control parasites. They obviously didn’t use properly distilled/sterile water... almost as if the “no legal liability” thing would cause them to take shortcuts or ship out botched batches.
The stupid sub-zero storage makes sense now. Chefs do that to all sushi fish in the US to control parasites. They obviously didn’t use properly distilled/sterile water... almost as if the “no legal liability” thing would cause them to take shortcuts or ship out botched batches.