On Sun, 20 Feb 2011 11:33:39 -0500, Dan Logcher
> wrote:

> Ken Blake wrote:
> > On Sun, 20 Feb 2011 12:35:16 +0000, Catering Sydney
> > > wrote:
> >
> >
> >
> >>I'm new to the forum here and just wanted to ask if anyone knows how
> >>long a sushi platter will remain good for? For example, if it is at the
> >>back of an air conditioned meeting room for over an hour uncovered will
> >>it still be OK to eat, especially considering it includes raw fish?
> >
> >
> >
> > If you are asking whether it will still be *safe* to eat, the answer
> > is yes.
> >
> > If you are asking whether it will taste as good as it was an hour ago,
> > the answer is no.
> >
> > And one other point: although *your* platter of sushi may include raw
> > fish, do not erroneously assume that all sushi does.
>
> Tamago, unagi, anago, ebi, and tako are cooked (or at least par-boiled).
> Keppa and oshinko maki are vegetable maki zushi. And then, of course all
> the weird freaky things a sushi chef may put into/onto sushi..


Right. I didn't bother putting in examples of what's not raw fish, but
thanks for adding some.


--
Ken Blake