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Sushi: Raw Ocean Flavor
Sushi’s very simplicity can seem a bit mysterious: why, exactly, is it okay to eat raw fish? Increase your sushi confidence with Groupon’s brief guide.
Whether it’s a single slice of yellowtail atop a bed of rice or a delicate, complicated roll of eel, avocado, and bits of garlic and seaweed, sushi’s core element is the same: raw fish, impeccably fresh. For many newcomers to the cuisine, the thought of eating uncooked seafood raises a flag as red as fresh tuna. In fact, according to FDA regulations, most fish intended for raw consumption must be frozen first to destroy parasites and other pathogens, meaning that most fish destined for the sushi counter—though still fresh—has been cooled to between –4° F and –31° F before preparation. Most home freezers can’t reach these temperatures, so amateur sushi chefs should either use cooked seafood (also an option at most sushi restaurants) or buy sushi- or sashimi-grade fish that has been prefrozen according to the FDA’s safety guidelines.