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Frozen Sushi in New York Restaurants

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Frozen Sushi in New York Restaurants

foodlover | Apr 8, 2004 04:00 AM

I read in the Times today that most sushi fish served in restaurants has been frozen. I thought it very interesting because in many sushi restaurants I found sushi soggy and/or tasteless and I began to think that this is because of a poor defrosting (and/or freezing)process. The article says that every sushi restaurant has its own way of handling the process - some restaurants do it themselves and some let the distributor handle it.

There were very few restaurants (Jewel Bako and Megu are two) in which I didn't taste a hint of sogginess. I certainly felt some watery taste in even top sushi restaurants like Yasuda. Is anyone aware of how long most sushi in NY places remains frozen before being served. Thanks.

http://www.nytimes.com/2004/04/08/nyr...

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