Quote:
Originally Posted by joxxy
Okay maybe I was wrong for using the word "fresh", but most sashimi is frozen straight away to kill bacteria and worms, etc. Their sashimi just tastes better because of the quality in comparison to some restaurants that may thaw sashimi and just leave it out at the incorrect temperature for a long period of time.
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That statement isn't quite true. Most fish are frozen for preservation purposes. The only fish that really needs to be frozen before consumption is wild salmon due to internal parasites in the flesh. All other fish served in sushi restaurants can be eaten fresh, and will taste much better that way. Tuna, especially Albacore is amazing when fresh - it doesn't have any of the fishiness the frozen ones do. Hamachi does not freeze well, and neither does any white fish like flounder or snapper. Some smaller places might freeze Hamachi in smaller pieces, as it comes from Japan as packaged fillets, but it will go bad quite quickly once thawed. Flounder or snapper become inedible as sashimi when frozen.
No restaurant will leave out sashimi at room temperature, as that is just asking for spoilage. The reason some place have sashimi that is a bit off is that they have had it in the fridge for too long - this will cause oxidation, which leads to discolouring and then eventually spoil.