Originally Posted by
Jenbel
Not quite true. I had meat sashimi in Japan. Wasn't sure if I could, but was nice in the end. Very very very rare steak
I do think freezing affects the texture of fish, but that could be a preconception, because I cannot say with 100% certainty what sashimi I have had which has been frozen or which has been not.
Freezing can affect the texture of fish. With some, you can definitely tell. A fish that is super frozen once (with a proper seal) and kept at that temp until a proper thaw should be nearly undetectable for certain fish. The problem with a lot of frozen fish is that it is frozen at an improper rate, subject to varying temps and possible likely slight thaw and re-freeze along the way, and then, finally receives a final thaw prior to sale.