When we look at raw fish in sushi, it’s easy to gloss over it and just take it for granted. The fact of the matter is that we as a society are so used to the incredible raw fish that’s normally associated with sushi that we think it must come out of the ocean like that. However, this is far from the case, because there’s so much that goes into the preparation of raw sushi fish. Here’s what they have to do to make it suitable for consumption.
Buying Quality Fish
The first thing that sushi chefs do before even touching the fish is ensure that they’re getting it from a reputable supplier who’s known for acquiring good quality fish. When the fish arrives, the chef must affirm that the fish is indeed of the highest quality.
Freezing It
The next thing that must be done is to freeze the fish. This allows all of the dangerous bacteria to die so that the fish can actually be eaten. This is the most crucial part and the main reason we’re actually able to eat it down the line.
Professional Cut
Finally, another reason that raw sushi fish seems different from the rest of the pack is that it’s cut specially for it. We may not realize it, but sushi chefs are professionals with knives, and work their magic every step of the way to make sure we’re wowed by the raw fish we eat.
