I know that they do flash freezing to kill parasites. But flash freezing only kills parasites, not bacteria. How they kill salmonella and stuff?
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One thing I wanted to note is that retail consumers advice is different from professional customers. The FDA guidelines consider that by the time the fish reaches a retail consumer, it has spend considerable time in processing or storage already. Hence, a fish that might have a good shelf life of 5 days will have “burned up” 2-3 days before reaching a normal customer.
Professionals have the benefit of getting the fish as straight from the boat as possible (given that fishing boats will also be at sea for several days) and therefore they have the full amount of time to use at their disposal.
And almost all high end sushi chefs will age some of the fish in order to maximize the umami and texture. This is done under controlled conditions and special equipment/fridges but also many chefs learn particular secret recipes. Which fish hold up to aging without seasoning/curing, which fish might need a light sprinkle of salt or vinegar… and for fish that they don’t know anything about, it’s time to experiment/learn.
So this aging process will utilize like 2-3 days of that hypothetical 5 day shelf life. And therefore, yes, a customer should still not keep sushi more than 1-2 days afterwards.
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