High Life Decoded: 15 Common Sushi Myths, Debunked

The Story of Sushi author Trevor Corson schools us to the facts about this beloved—but misunderstood—Japanese speciality.

skull sushi

Sundays and Mondays Are the Worst Days to Go to a Sushi Restaurant Because There Is No Fresh Fish Coming In


Corson says: If you have a good sushi chef, he is practicing the art of serving each fish at the moment when it has aged to the point where it is most flavorful, but also a time before the texture has started to degrade. That can be any day of the week. People assume that you want your sushi fish as fresh as possible; however, that is not the case. A lot of fish taste better after they’ve aged a day or two.

Chefs are keeping track of their inventory, and much more important than the day you go is knowing the chef and being a valued customer. Regulars are the people who are going to get the fish that is best eaten on a certain day. The customers who don’t know the difference are the ones who are going to get the fish that are a little bit past their prime.

No good sushi chef ever serves fish past its prime, but I also say that in jest because if you have ever ordered a roll that has anything deep fried, the thing that is deep fried is probably a fish that is passed its prime [in terms of when it would be served raw in sushi]. Of course, if it’s fried, it’s not going to hurt you, but maybe you aren’t there to get the ultimate fresh fish. You probably aren't if you are ordering a fried roll in the first place.

  • JPH

    This was honestly the worst article I have ever had the displeasure of reading. Who says any of these things? I would not like to meet the person who does. And how can you say as a title (at number 6) that it’s false that sushi is unhealthy. It’s not a true or false statement. Please Ms. Norwick, find another profession as this was simply garbage.

    • Hamhandable

      Your only example is a misread. Myth #6 is that sushi is healthy, which is labelled false with sensible reasoning regarding fatty sauces and fish of questionable origin. Learn to read before you tell others how to write.

    • tonysolo

      This thing where we rush to the end of the article to criticize it: I will never understand it.

  • Alice L.

    Please also keep in mind that bluefin tuna is always a no-no! Slide 3 points out that “there were a lot of bluefin tuna at the time,” but what it doesn’t say is that bluefin tuna has been overfished almost to extinction since then.

  • DJ Jimmy 2 Times

    This was very informative to me. It just provided insight on some sushi topics which is what I expected.

  • Elisa

    Ha, ha, are you kidding?- some fish tastes better when it’s aged a few days?? with regards to “Sundays and Mondays are the worst days to go to a sushi restaurant.” I’m seriously wondering if a sushi restaurant lobby of sorts (joke, but you get what I mean) bribed this guy to put this in, in order to have better business on those days.

    • teddy

      if you get a chance, see anthony bourdain’s show with chef yasuda of sushi yasuda. he also says that its a common misconception that fresh fish makes the best sushi. all of the sushi he serves is flash frozen and served after at least a week in the freezer. he believes it tastes better that way. yasuda’s sushi is top notch…i think there is some truth in this.

    • http://thesoapvox.com ElVox

      Watch the “I Dream of Sushi” documentary about the only 3-star sushi restaurant in Japan…Jiro says that most of the fish for sushi shouldn’t be served fresh, needs to be aged at least a day.

    • Brendan Vu

      Fresh fish is tasteless.

  • ineffableparadox

    Well, I don’t know how that is in the US, but here in Brazil, it IS a bad idea. I’ve worked at supermarkets long enough to find out what that “sushi” is actually made of: leftovers. The rice is whatever’s left of the plain rice cooked for the day before, the fish, whatever fish is not bought and probably shouldn’t be consumed anymore.

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