Not many people are aware of what exactly makes a sushi restaurant trustworthy. This is pretty scary considering you’re eating raw fish – a lot can go wrong. I’ll spare you the details, but let me just say food poisoning is only the tip of the iceberg. Here’s some tips to help you stay informed about quality when it comes to sushi places:
A lot of health risks are associated with bad fish. If it doesn’t smell right, if the cut isn’t good, if the supplier isn’t reliable, if it’s strangely cheap, if the quality isn’t checked upon arrival, you can be put at a serious health risk. These are all things that an inexperienced chef can easily mess up. So if they don’t look like they know what they’re doing, it’s probably a good idea to walk out.
Proximity of Wholesalers
Many sushi places in London get their fish from Toronto – this is considerably less fresh than getting it that morning from the market. When it comes to sushi, it’s almost all about freshness, every second counts. This is why a lot of small towns won’t have sushi places – they simply cannot get fresh enough fish for it to taste good.
Proximity to Body of Water
This ties into the previous point and is also useful for getting live fish, a step up from the already fresh market. If you were in a desert town and they said “fresh atlantic salmon” on their door, would you trust them? You shouldn’t. Where the hell is that fish coming from? I can guarantee it’s anything but “fresh”. The fact of the matter is, if you’re far from any body of water, you’re not going to have have high quality fish.
Going for sushi during the week is ideal because chances are the restaurant isn’t getting another delivery of fresh fish until Monday morning. Unless it’s an upscale place that gets special delivery, on the weekend they’re likely to be using leftovers from Friday night. That means Saturday isn’t very fresh and Sunday… Just don’t. Monday you’re probably fine unless it’s a less-than-trustworthy place still trying to unload the last of Friday’s shipment through some Monday lunch special. (I highly suggest reading Anthony Bourdain’s Kitchen Confidential, as he goes into a lot more detail about this sort of thing).
Don’t get sushi from somewhere that looks sketchy. If they can’t keep their workspace relatively clean or handle it with care how much do you want to bet they don’t treat their food with much care either. Of course this isn’t always the case with restaurants – there are some really crappy looking restaurants out there with spectacular food – but when it comes to raw fish, it’s best to play it on the safe side.
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