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Oh okay, I see. I just go by what my family tells me because they're really suspicious of sashimi containing parasites. I'll admit that I don't know too much about the specifics of deep freezing, just that it's done for bacterial purposes. You're right about the flounder though - the thawed flounder I tried was pretty much ruined by the water content.
As for the restaurants - for the sake of argument, I've been to a couple of AYCE restaurants that have served non-cold sashimi, so there are shitty restaurants out there that will do it ;o
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