Sushi is a nice and delicate dish and you must have knowledge on how to use very high quality fish so you can turn a simple looking piece of nigiri to a gastronomic experience.
The quality of the fish is also assessed on the basis of when the fish is caught. The fish must be as fresh as possible and it should preferably only be a few hours old. Then the bacterium in the fish has not begun to develop.
At the Sushi course for beginners I talk more about fish for sushi
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.