Sushi requires precision, technique, and attention to detail, beginning with the choice of fish. Freshness is essential, but factors like parasite risk and texture also matter. Sustainability is a significant issue, with concerns about mislabeling fish, including endangered species or those detrimental to health. Some restaurants compromise by offering questionable fish, impacting safety and integrity. Insight from sushi chefs clarifies which fish to avoid, focusing on health and ethical considerations to guide consumers in making informed choices about sushi ingredients.
Escolar is a controversial fish often mislabeled as 'white tuna.' It resembles buttery fish but contains indigestible fats that may cause digestive sickness.
The popularity of sushi has led restaurants to include fish that compromise safety, like mislabeled species or those with higher chances of parasites and ethical issues.
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