On 19 Oct 2004 at 9:57, Tom Pfeiffer wrote:
> "If you buy nice red tuna at a high-end Tokyo sushi restaurant, you
> can be assured it was purchased that morning in Tsukiji and never
> frozen. If you buy a nice red tuna sashimi in Minnesota, you can be
> assured that it was frozen and that it was most probably gassed when
> defrosted."
>
> Very nice pictures, Karen, I've always liked pictures of people in
> work environemnts.
>
> Living in inland cities deprives most of us the opportunity to see
> much of the fishing industry here in the US. IIRC, no place in Japan
> is more than 50 miles from the sea, but that imaginary Sushi bar in
> Minneapolis is nearly 1200 miles from the Atlantic coast. That means
> fresh fish have to either be flown in, or spend two days in a truck to
> get there.
The estimate for Europe is that most types of (export/at-sea-frozen)
fish won't reach the port within a week, and that further transport
takes another week.
Which makes any claim of 'fresh fish' hilarious, even *if* it is
flown in....:))
(but no fish-shop will tell the truth, even if asked step-by-step,
either)
Willem (who recently tricked his fish-shop in supplying him with
export-quality 'smoked sprot-file's' (packed & sealed under
protective gas), after having it bought once by coincidence....superb
ingredient between two toasted sandwiches, together with very
young/soft cheese and raw onions, plus some salt) Jan
--
Bye,
Willem-Jan Markerink
The desire to understand
is sometimes far less intelligent than
the inability to understand
<[EMAIL PROTECTED]>
[note: 'a-one' & 'en-el'!]
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