Musashi wrote:
> > wrote in message
> ps.com...
>
>>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.
>>
>>_____________________-
>>
>>
>>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?
>>
>>
>
>
> Speaking of which, the annual Herring fetival at the Oyster Bar in Grand
> Central in New York
> started yesterday, with daily airfreighted herring from Holland.
> In fact, if I weren't scheduled for sush tonight I'd be heading over there.
> I'll bet with restaurant fish all if not most is once frozen.

Oh man, I'd be all over that! I loved the raw herring I had in Holland.

--
Dan