"Fresh fish has bright colored flesh. Browning or discoloration means the fish is not as fresh as it could be. After fish have been cut and prepared, they begin to oxidize a few hours after the flesh has initially been exposed to air."
"Quality fish will be cut to order - or at least not multiple hours ahead of being used for your sushi. The thing about sushi is that the freshness determines the quality 100% of the time."
"Restaurant-quality sushi should never be relying on fish that has been prepared ahead of time. If you're in Japan, there's one key difference that might indicate freshness."
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