Microblog Memes

Same trust is necessary with the fish used in sushi.

Actually it's not most of the time. Fish intended for use in Sushi is required to be frozen, which kills most pathogens. But even if that wasn't required, that's the common practice across the board anyway. There are only a few things that are specifically fished and kept alive versus immediately frozen, things like lobsters. Generally the boats freeze the fish on the ship after being caught before it ever even gets near land. It is then kept frozen through every step until it reaches the restaurant or store. Even at fish markets, the majority of fish being sold through there is frozen. As long as the restaurant just maintains a freezer and isn't thawing the fish well before serving, the chances of illness related to that are actually quite low. The fish is generally only thawed in store before being packaged and sold over the counter for you to use immediately at home. It's basically the same fish as the freezer aisle, just thawed and packaged so you can use it immediately.

The same standards are generally not used for things like chicken, pork and beef though, at least in the US. They'll be refrigerated, but not usually frozen until immediately before being prepared and served. There are exceptions of course, some stores and restaurants receive things like frozen half cows to do their own butchering in house, but most don't and instead receive their raw products through general suppliers like SYSCO. And for your home, you're at the whim of whatever your local store does. Just because there's a meat department, that doesn't mean they're getting half a frozen cow in and butchering those steaks and ribs into each specific cut in store. Many stores receive those already cut and packaged from the company's warehouse where that was done days previously, so they don't have to have to pay for a butcher or two in every location.