White Tuna (Escolar)
> wrote in message
oups.com...
>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.
Almost all sushi materials are either frozen (7 days at <4 deg F) or have
been cooked in some matter . . . both of which deal with biological hazards.
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