Yes it is there.
There is a big difference in quality compared to whether it is a fish that you have to cook or whether it is a fish that is to be used for sushi.
Does it matter?
No, it’s not.
One of the criteria is that a fish must be as fresh as possible. If the fish is not fresh enough then you can risk getting sick.
In addition, it is also important where the fish has grown up. There are some areas in the world’s oceans that have just the right conditions in terms of the quality demanded for sushi.
At the Sushi course for beginners, you will learn what questions to ask a fishmonger when buying fish for sushi
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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.