Why are you now less concerned about tapeworms? Or rather, how can raw salmon be prepared so that tapeworms are not a concern? And in the LAT article, JR purchased two same species fish - one “good” and one “bad” - to prepare and compare. Were you present for the comparison? And how on Earth did you keep a car full of fish fresh, in LA, from 10am to 6 pm?
Why are you now less concerned about tapeworms? Or rather, how can raw salmon be prepared so that tapeworms are not a concern? And in the LAT article, JR purchased two same species fish - one “good” and one “bad” - to prepare and compare. Were you present for the comparison? And how on Earth did you keep a car full of fish fresh, in LA, from 10am to 6 pm?
Thank you. Now I know where the dry-aged sushi that Sushi Note (about three blocks east of the Joint) serves comes from.
This is very interesting. How do they keep the fish from spoiling? This is so counter to what we know and have done forever. Fresh was king!
JR was so very fond of you, Ruth. I'm sure he would be delighted to see this piece.