Author Topic: Carbon monoxide in sushi  (Read 164 times)

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Offline TylerDurden

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Carbon monoxide in sushi
« on: May 30, 2018, 09:31:34 pm »

Sashimi really is a better alternative. I wish there was a genuine Sashimi restaurant in Vienna as in London.
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Offline a_real_man

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Re: Carbon monoxide in sushi
« Reply #1 on: May 30, 2018, 11:30:24 pm »
"Gas, often used for tuna, preserves cuts and helps maintain bright pink colour"

This is, very consistent with my own personal experience. A few months ago, I tried eating a certain cut of tuna, and felt instinctual reluctance. I then tried to let it ferment in the sun, hoping that my taste buds would find it more appealing. I then noticed, that even after a few days, no insects, were consuming it.