As a sushi chef I remember salting and using vinegar but what killed the parasites was the freezing at the end of cutting it into saku

It's called flash freezing, quick and efficient, gets rid ehm kills most of the bugs if any , plus extends the freshness of the fish, soo imagine your in the middle of the Pacific or Atlantic on a boat you sail there and back it takes a bit of time, soo freezing is part of maintenance of your fish to get it to you in the most economical and safe way. If we are to airlift your fish from catch to you, i don't think it will be affordable anymore.

Sushi ain't shit! I wouldn't even consider eating that shit!! I like tuna salmon, etc, prefer it to be cooked, but raw is ok depending on the look. If i don't like the look of it, i'll send it back and order something else.

Since when did raw mean fresh.

I thought this was well know.

I thought those white tuna sold at auctions were just cold from the ocean this whole time, dang

It's by law in the US right? -40 or so very quickly. I was told when I worked on an American cruise ship

thats a secret?

David Chang is the new version of Guy Fieri.

"deepest darkest secret" in my country it is required by law, so it's widely known

I just heard the other day that the parasites die but the eggs can make it and hatch in you.. get ivermectin

So I’m a decently refined chef in my spare time and have spent countless hours watching cooking shows. The food on this show and the banter is objectively the worst out of everything I’ve seen in the past 15-20 years watching shows

Flash, dry frozen with dry ice. Big deal. Same as Japan.

They don’t freeze it. They get it flash frozen

Sushi sounds like a good thing to trademark... Chang, that's like pretty much Asian right, so you don't have to worry about cultural appropriation either... GO FOR IT!

He's wrong, they flash freeze it. Big difference

Still a nope

How do people expect fish to go from a boat to the restaurant? Traveling room temperature? Come on, use common sense people.

That's why the best Sushi Restaurants are on Cruise Ships. The crew catch the fish right there on the cruise, prepare it and its ready to eat fresh out of the water🤌

That’s not very much of a deep dark secret

Yea we know that

This was a secret?

this remind me of Get Down with Sean and Marley

it's the law I'm britain it has to be frozen first it also preserves freshness

That's not a secret

Best way to preserve your meat is flash freezing! Anything right now is flash frozen

Duh

Its a very similar taste to eating fish straight out of the water. Its different. But not worth the risk.

Good.

How else will they make money. Nothing wrong with freezing

U freeze it to kill bad things

"In this country" who's gonna tell him he's not slick and it's prepared the same way everywhere

We know. We’d all die otherwise. Or at least shitting our brains out.

Not a secret but okay😂😂

unless you watched them catch and process the fish, it's absolutely flash frozen.

You gotta flash freeze unless you want worms eating your guts

You could end up with a lot of different bacteria’s or viruse

Can somebody tell me where to buy sushi grade salmon in the US

You have to :)

Used to work BOH at Nobu and can confirm

Um, thank god? The question is when was it thawed.

Of course they freeze it.

Literally the only fish they are talking about is salmon, specifically farm raised salmon. If you’re talking high end sushi restaurants that does omakase, you will rarely find frozen sashimi. This guy talks like he’s worked a Michelin star sushi restaurant but he’s just an owner of overpriced Asian fusion chains that’s overhyped. If you’ve never worked in a high end sushi restaurant, in America and in other parts of the world, you wouldn’t know. So unfortunately most of you guys in the comment section talking about how all sushi grade fish are frozen don’t know what the fuck you’re talking about. Please if you think I’m wrong send me reply sensei. Bunch of fucking know it alls these days.

so what? suppose to just leave it out on the boat, when they catch it, for hours until the boat comes in?

Thought that was obvious? How else would you sterilize the fish if you can’t use heat ?

That’s weird. We cook it

Isn’t it a special kind of freezing called like flash freezing or somthing

People don’t know that?

Not really a deep dark secret dude. Freezing is one of the best ways to ensure parasites and worms have been properly unalived. Kinda click bait to say it's such a deep dark secret.

At least they’re not trying to trademark the name of a common ingredient.