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Dan Logcher[_1_]

wrote:

> Dan Logcher wrote:
>
wrote:
>>
>>>Bright white with firm texture, as I recall, Dan.
>>
>>Yep, that would be super white tuna. The packages of it
>>I've seen are labeled Oilfish.
>>
>>--
>>Dan
>
>
>
>
> Well, if that's the stuff in question, I don't believe that Todai would
> be having any problem with it. I didn't, and I ate quite a bit of it.
> They do a very high volume of business - it's a huge and crowded place
> - and they couldn't be getting people sick. Maybe they treat it
> somehow. I've also wondered how those huge and very popular AYCE sushi
> places manage to keep all their fish safe - no worms and things
> slipping through. I thought that only highly trained keen-eyed
> meticulous and fanatical Japanese sushi chefs could keep fish safe -
> but apparently that's not really the case - as these places just hire
> Mexicans to toss 'em out on the counter as fast as they can - and it's
> good, too - especially that White Tuna!

Treat it? Like put Immodium AD pills ontop like tobiko?

--
Dan