Sushi & sashimi from a landlocked US state. I was apprehensive, but it tasted great and no side effects.

5 comments

1. Ngl this visually doesn’t look appealing at all and that’s a shit load of sauce for the roll

2. Honestly, if you’re mostly eating tuna, salmon and the typical common sushi fishes in the US, it really doesn’t matter whether you’re landlocked or costal. They’re almost all shipped in internationally.

   Farmed salmon is usually from Norway, Scotland, New Zealand or Canada.

   Tuna is caught all over the Pacific and Atlantic, and more often than not, the tuna I get at my Japanese grocer here near NYC is from the Pacific.

   Even high end restaurants in NYC have more than half of their fish flown in from Japan.

   My stance is, it doesn’t matter where in the US you live, just use your eyes and nose and if it looks and smells fresh, enjoy! 🙂

3. 99% of US sushi places use IQF for the fish as that is safer so it doesn’t matter if it’s Kansas or Hawaii – it’s probably the same fish. Only issue is chef and restaurant trying to cut corners to make a few more Pennie’s.

4. The best salmon is frozen at sea. Most fresh fish, even if found on the coast, has likely been dead 3-5 days before it gets to you.

5. Like others have said, the “Fish from a landlocked state” is a total myth. Sushi restaurants on the coast aren’t walking down to the local fisherman and buying fish lol. Everything gets shipped