My sister works in a sushi restaurant and she says the crab is imitation crab. Is this a common practice? Also all the fish is kept frozen except the occasional yellow tail. Is this average for a sushi place or is the place just shit.
I live in a town with a pop of 2000 and the last time I had real sushi was years ago. I honestly can't even tell. Even the fast food here is way worse than the average. I can't wait to leave
you'd be amazed how ignorant people generally are when it comes to food
Kanikama and crabs are totally different things and using one doesn't exclude the other. Honestly if you can't tell the difference by looking or tasting I wonder if you've ever even eaten real crab.
the vast majority of american sushi restaurant crab is openly imitation crab. like, they'll call it that on the menu. it's just pressed whitefish. no one gives a shit or has an issue enjoying it in its own right except for racists looking for an excuse to complain about the dirty asians tricking us
All 'sushi grade' fish was frozen at some point, to kill parasites.
The imitation crab part is shitty but par for the course honestly.
Best maki: depends on the place, anything with unagi or softshell crab is a plus though. Tuna is also great.
Nigiri: octopus 100%.
Sashimi: salmon. Fucking love me some wild salmon sashimi.
>any decent sushi/sashimi restaurant will use fresh fish
And they do.
But do not confuse frozen fish with "unfresh" fish.
Frozen doesn't always mean it's not fresh anymore. A fish could have been caught one day before your purchase, which makes it fresh, but it would still need to be flash frozen right after being caught if it was meant to be sold for raw consumption.
>jackass acts like a jackass
>tells others to not be cunts
fuck off and get out and go to hell and kill yourself and eat sushi with all the other jackasses in hell
that's who eats sushi
You are both right and wrong. Just because it's prev. frozen doesn't mean it's old, it's still just like it was caught, but in the U.S. you legally cannot call something prev. frozen "fresh", this is a MAJOR distinction. You can say it's "the same age it was caught", but never the word "fresh".
Yes, most sushi places use frozen fish, it must be frozen to earn sashimi grade. I've eaten both many times since fish is my job, and frozen is superior. Also, Surimi is pressed polluck and crab, and unless specifically stated, it's always going to be the crab in your sushi.
>the crab is imitation crab
This is shite.
>Also all the fish is kept frozen
This is acceptable if you live inland, since flash-freezing fish right there on the boat is literally the only way to get sushi grade fish more than an hour or so past the docks.