The Fish Looks Old And The Prep Area Isn’t Spotless
Raw fish can be full of bacteria and parasites, and while an obvious smell when you walk in should send you running, so, too, should a messy prep area. Harmful bacteria can quickly multiply on dirty work surfaces and contaminate your sushi, which is especially dangerous because sushi doesn’t have the benefit of cooking to potentially eliminate these bacteria before it gets to your plate.
Fish should be kept cold and in clean storage. Prep counters and utensils should look spotlessly clean. And the chef should be well groomed with a clean uniform and apron. For best sushi experiences, look for restaurants that cut sushi to order rather than pre-slicing it and having assembled rolls ready for distribution.
One sushi blogger from Scout advises “When at an unfamiliar sushi restaurant, start out by ordering something small from the sushi chef and working your way up. If the first item you order is not good, you may consider taking your bill and going elsewhere.”
Be Wary of Discount Sushi
The old saying, “You get what you pay for,” is especially true for sushi. Just like high quality beef or pork isn’t easy on the wallet, most of the types of quality fish that are served in sushi dishes are imported from around the globe and cost money. Beyond the fish itself, if you’re looking for true sushi, you should know that a top sushi chef who has both the training and the experience to understand the intricate techniques involved in preparing these dishes will earn $100,000 a year or more in a restaurant, which obviously affects the cost of the food served.