Quote:
Originally Posted by dragonrazor
well, basically, it's partially cooked...they put it in a very hot pan, cooking the outside, but not the inside. it heats it up enough to kill any bacteria and germs and stuff, but not enough to turn it white like most fish is, or dark like beef, or whatever's in it
|
Ah right makes sense thanks, but do they leave it a while before serving because the sushi I've had gave the impression of raw fish because of it being cold and the smell