I believe all of the best sushi places in Japan have their own ideal "recipe" for serving fish, and none of it is fresh. Flavor and textures start maturing in

I believe all of the best sushi places in Japan have their own ideal "recipe" for serving fish, and none of it is fresh. Flavor and textures start maturing in fish as the initial stages of fermentation start, much like how the flavor of bread changes the longer it has time to slowly prove.