I ordered sushi this evening from a reputable NYC sushi restaurant, where I generally find the fish to be quite good. I'm particular when it comes to fish, especially raw fish. When the sushi was delivered, over an hour later, I unwrapped it to find that the salmon, in my smoked salmon avocado roll, had a metallic, bluish glisten to it. I've seen this once before, but only after I left raw fish in the fridge one day too long. I was surprised to see this on smoked fish. Any ideas what the cause of this may be? I'm assuming it's indicative of something not very good.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)