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[email protected] wwerewolff@yahoo.com is offline
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Default White Tuna (Escolar)

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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Yeah, I figured that was the case. I read that the raw herring that
they sell in Amsterdam, Holland has to be deep frozen first, too. That
was years ago. Doesn't seem to affect the taste. What percentage of
raw fish in other sushi restaurants undergoes the freezing process,
anyway? Most of it?




ww