{"id":701,"date":"2018-09-11T10:39:48","date_gmt":"2018-09-11T01:39:48","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=701"},"modified":"2023-12-15T13:28:05","modified_gmt":"2023-12-15T04:28:05","slug":"assessing-fish-at-the-fish-market","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/assessing-fish-at-the-fish-market\/","title":{"rendered":"Assessing Fish at the fish market!"},"content":{"rendered":"

One important task of sushi chefs is going to Tsukiji (Toyosu) every morning, looking at fish with their own eyes and assessing the quality. Having a good eye is important in order to get the highest quality possible, but this is cultivated by experience. They are also constantly obtaining information from the fishmongers at the market regarding what the best fish of the season and their localities. It\u2019s almost a game as to whether they can get high-quality fish at the optimum price everyday. The skills of a sushi chef start with this assessment.<\/p>\n

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Revision date: September 11, 2018<\/p>\n

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One important task of sushi chefs is going to Tsukiji (Toyosu) every morning, looking at fish with their own eyes and assessing the quality. Having a good eye is important in order to get the highest quality possible, but this is cultivated by experience. They are also constantly obtaining information from the fishmongers at the market regarding what the best fish of the season and their localities. It\u2019s almost a game as to whether they can get high-quality fish at the optimum price everyday. The skills of a sushi chef start with this assessment. [sc_apply url=”https:\/\/sushiuniversity.jp\/apply\/”] We hope this information will be helpful. Revision date: September 11, 2018 Share this … Continue reading Assessing Fish at the fish market!<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[12,71,14,76],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/701"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=701"}],"version-history":[{"count":11,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/701\/revisions"}],"predecessor-version":[{"id":4994,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/701\/revisions\/4994"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}