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Wednesday, January 17, 2018

While eating raw fish that has been packed in fermented rice is a culinary technique that is a least 400 years old, sushi did not appear in the United States until the 1960s, and didn't become really popular until the 1980s when Americans became more health conscious.

Today, sushi restaurants in the United States generate $2 billion in annual revenue.

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Today's Random Fact:

Sushi chefs have one of the most difficult training of all professional chefs. They must know how to prepare raw seafood, know which fish contain harmful parasites, and know how to eliminate parasites. They must also know about biochemical changes that happen after seafood is slaughtered.

A sushi chef traditionally could work in a restaurant only after training for 10 years. However, modern sushi chiefs can start working after just 2 years of training.

Sushi is commonly thought of as an aphrodisiac because two common sushi fish, salmon and mackerel, are high in omega-3s, which are fatty acids that aid in sex-hormone production. Additionally, tuna is a source of selenium, which helps increase a male's sperm count.




Bonus Fact:

Bluefin tuna populations have dropped more than 96 percent, primarily due to increasing sushi demands. Most of the bluefin tuna fishing occurs off the coast of Japan, which has very few limits on tuna fishing.

The most expensive price ever for a sushi-grade bluefin tuna was $1.8 million for a 222-kilogram fish in Japan. Over 80 percent of the world's declining tuna stock are eaten by the Japanese.

Fugu is a famous type of sushi made from puffer fish. Fugu is particularly difficult to prepare because the organs of the puffer fish produce a lethal neurotoxin that is 1,200 times more toxic than cyanide. Chefs must receive a special license to prepare fugu, and the emperor of Japan is forbidden from even tasting it.