The fact that the Norwegians had to freeze all of their surplus salmon probably helped, too. Freezing kills parasites, eliminating the #1 reason the Japanese di

The fact that the Norwegians had to freeze all of their surplus salmon probably helped, too. Freezing kills parasites, eliminating the #1 reason the Japanese didn't want to eat raw salmon. Nowadays, most salmon stays frozen until a few hours before it goes on your sushi. Salmon is uniquely suited for freezing/thawing because its high fat content helps it retain texture. Freezing also has the side effect of giving salmon a relatively long shelf life, making it readily available in parts of the world that are thousands of miles away from actual salmon sources.