6 Red Flags Japanese Chefs Look For When They Order Sushi
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There's a big difference between smelling like the ocean and smelling like fish.
Whether it be fresh yellowtail sashimi or a piled-high rainbow roll, Americans love sushi. But when faced with an encyclopedia of fish options, it’s hard to know what to choose.
There’s long been a rumor that when you order tuna at some sushi restaurants, you’re actually just getting a worse-quality fish dyed red with food coloring. So it’s no wonder diners often feel wary when perusing a sushi menu.
We spoke to sushi chefs across the United States about what they look for when they order nigiri, sashimi and rolls, plus the biggest red flags to avoid before you pick up your chopsticks.
Color Is Everything
All of our sushi experts agreed that the color of the fish is the No. 1 indicator that something’s not quite right. For chef Takeshi Ikeuchi, executive chef of Morimoto Asia in Disney Springs, Florida, it’s the first thing you should consider before taking a bite. “Diners should avoid anything that is dull or discolored,” he said.
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