TOKYO: Sushi chefs warn on side-effects of raw fish boom - (Reuters)
March 28, 2008 – 6:59 pmhttp://www.reuters.com/article/latestCrisis/idUST274093
As Japanese sushi conquers restaurants and homes around the world, industry experts are fighting the side-effects of the raw fish boom: fake sushi bars, over-confident amateurs, poisoned consumers.
Once a rare and exotic treat, seaweed rolls and bites of raw tuna on vinegared rice are, according to this story, now familiar to most food fans. So familiar, in fact, that many hobby cooks in Europe and the United States like to make them in their own kitchens.
But chefs and sushi experts at an international restaurant summit in Tokyo warned of a lack of awareness in handling raw fish among amateurs and some restaurateurs who enter the profitable industry without sufficient training.
Chef and restaurateur Yoshi Tome was quoted as telling Reuters, “Everybody thinks: ’sushi is so expensive — I can buy cheap fish, fresh fish, I can make it at home.’ It’s not true. Not every fish is suitable to eat raw.”
Tome […]
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