3 ms·
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
by 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.