I asked a sushi chef about using local Pacific mackerel since I liked his saba. He said that his mackerel came from Norway and that he wouldn't use Pacific mack

I asked a sushi chef about using local Pacific mackerel since I liked his saba. He said that his mackerel came from Norway and that he wouldn't use Pacific mackerel because of mercury levels. I've eaten a ton of saba. He made great saba. But I can't eat it in most sushi restaurants because it isn't fresh. Now this article talks about the fish being fresh and that is one thing. Another is for something like saba which takes about 24 hours of preparation. Salting + marinating, there is differentiation in these. But when it's done, it's meant to be eaten. And if a restaurant doesn't get enough orders, it get put back in the fridge. And that tastes like old stale fish. I suppose I should ask when they make it and come by that day. BTW, my sushi chef closed his restaurant on University Ave and now caters mostly to startups. My ex-gf was also a chef and she told me that it's hard to make a living running a restaurant. It's much easier in catering since you know exactly how much to prepare on a day. https://www.edokoberkeley.com/ https://www.edokoberkeley.com/