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That's what I was thinking, but someone more well-versed in matters lobster-related tells me they do fine driven there in vans. You're looking for something th
by futuremeats 10y ago
That's what I was thinking, but someone more well-versed in matters lobster-related tells me they do fine driven there in vans.
You're looking for something that goes bad in less than 1.5-two hours. Say it takes 30 minutes to get to the hyperloop depot, 30 mins to Vegas, then 30 minutes from the Vegas hyperloop dept to get to the final destination casino or wherever its going.
And it needs to be something numerous enough that you could consistently fill a shipping container with it.
- JumpCrisscross 10y ago> You're looking for something that goes bad in less than 1.5-two hours I don't think the target is "goes bad" as much as "degrades in quality to a perceptible–or marketable–degree". Oysters, crab, et cetera (not sure about lobster) taste different, in New York, between the restaurants that make daily fish-market visits and those that skimp to three (or fewer) times a week.
- ghaff 10y agoAnd, yet, good sushi places in California get fish and shellfish flown in from Tokyo. Also, the tuna and some of the other fish sold in the Tokyo fish market is actually frozen.
- Govannon 10y agoTo be fair, the practice of flying in fish from Tsukiji could easily be more related to prestige than quality. There are three major fish markets in Tokyo, and nobody cares about two of them (Kanda and Koto).
- ghaff 10y agoAnd who knows what the upcoming move of Tsukiji will bring :-)
- mc32 10y agoSo fresh sushi is less tasty than that made from frozed/aged fish. The "fresh sushi" is more marketing than palate based - so say sushi/sashimi lovers.