Salt and soy sauce are the go-tos for curing tuna, but there are actually a few other ways you can enhance your fish. Firstly, sugar is a great way to cure fish and change up the flavors.

Let that sit in an airtight container for around 30 minutes. During this time, the salt will absorb some of the excess ...

Sushi's Secret: Why We Get Hooked On Raw Fish : The Salt We love raw seafood but can't stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says.

The staff’s cotton turquoise V-necks suggest a certain breezy casualness, but order the crudo ($12) and you’ll see a far more elite representation of Fin Raw Bar.

Mixed with salt, it was used to preserve the fish and then thrown out. And sushi’s origins aren’t even Japanese, says Nobu Hong Kong executive sushi chef Kazunari Araki, who has more than 20 ...

NHS Choices advises that sushi sold in shops or restaurants ‘should be fine to eat’ because the raw fish used must have been frozen at minus 20c for at least 24 hours, and this kills the worms.

Chefs may add sugar, salt, or both, to make the rice sweeter and more palatable, Ella Davar, ... It may be okay to eat sushi without raw fish more often than types with raw fish.