Here's something a lot of people who eat sushi don't know: it's not about the “freshest” fish. On the contrary, virtually all the fish served at a sushi bar spends a minimum of three days frozen solid to kill any parasites. The trick to sushi isn't just slicing (that's the least of it) but knowing which fish to buy, when to buy it, and having the technical skill to break it down.
The 73-lb. whole bluefin tuna that was displayed on the counter at Shiro's in Belltown Wednesday was farm-raised (as is most Japanese tuna these days) and purchased frozen, back in December, for about $2,000.
