If you’re referring to sushi, it’s usually flash frozen. Only times I’ve seen raw raw salmon were in Thailand and Hawaii.
And it’s less to do with it being cooked through and more about the temperature being too low for a proper cook, leading to a bacterial bloom in a 50 degree paradise.
If you’re referring to sushi, it’s usually flash frozen. Only times I’ve seen raw raw salmon were in Thailand and Hawaii.
And it’s less to do with it being cooked through and more about the temperature being too low for a proper cook, leading to a bacterial bloom in a 50 degree paradise.