You learn something new every day---apparently fish used for sushi (which is when the fish is with rice) the fish is served as fresh as possible because the rice provides texture and firmness so the fish doesnt have to be firm. But with sashimi (which refers to just fish), the fish is killed and then the spinal cord is cut which prevents a chemical release of enzymes which soften the fish and then the fish is left to sit for several hours leaving the fish firmer for sashimi which needs to have texture to stand on its own. Interesting :)
Posted on: Wed, 06 Aug 2014 05:25:40 +0000
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