![]() ![]() Is there some way to soften them again or to cook with them, or are they too old?Ī “It depends on what kind of cheese it is, how large the piece is, how much surface was exposed to the air, how it was wrapped and where it was stored in the refrigerator,” says cheesemaker Peggy Smith, co-owner of Cowgirl Creamery in Point Reyes Station. Q I have several imported cheeses that have gotten rock hard during about a year in the refrigerator. The flavors of even good-quality fish are subtle, and lower-quality fish even more so.” ![]() ![]() “It’s a shame, because the way most Americans eat sushi, what they are tasting is the sugar in the rice, the soy sauce, the spiciness of the wasabi. Yes, this is due to lower-quality fish being caught, and more fish coming from aquaculture than from the wild,” says Trevor Corson, author of “The Zen of Fish: The Story of Sushi, From Samurai to Supermarket” Health-wise, it’s still mostly fine to eat, but there is less and less taste. With its widespread availability, are we getting the same quality of sushi that used to be sold? Or are suppliers better at moving it to market?Ī “The quality of much of the fish you now get in sushi has deteriorated dramatically due to the high demand. Q I am curious about the degradation in the quality of fish in sushi because of its increased popularity. ![]()
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