4 ms·

If it tastes good and doesn't make you sick, who cares?

• bllguo 9y ago
  That was my reaction. But it's actually just a poorly chosen title. In fact the article basically says that freshness is actually not important in sushi
  • 2muchcoffeeman 9y ago
    "Maguro and toro needs at least a week of aging, sometimes up to two weeks in refrigeration. Sake (salmon) and Ohyou (halibut) requires around five days of aging. On the other hand, according to Kaz Matsune, fish like binna maguro (albacore tuna) and katsuo (bonito) taste better without aging." The amount you age the fish is important.
• devmunchies 9y ago
  > ...who cares? I know it was rhetorical but I'd assume vegetarians, conservationists, anyone concerned with overfishing, people concerned with the destruction of the ocean ecosystems.
• iamwil 9y ago
  OP here. A couple angles to this. 1) Anything is interesting if you look deep enough. What's frivolous to some is a hobby to another. Look at fanfic writers on the internet. 2) There are some things that we eat that have long term ramifications, rather than short term ramifications. Knowing what we put into our body helps us with the long term ramifications. 3) When it comes to sushi, it's pretty expensive, so you'll want to know what you're getting for the price. Learning more about it is one way to enjoy it as you're stuffing it into your face hole.