Carbon monoxide in sushi

[TylerDurden]

http://www.dailymail.co.uk/news/article-5785137/Time-avoid-Sushi-lunch-raw-fish-thats-parasites-pumped-carbon-monoxide.html

Sashimi really is a better alternative. I wish there was a genuine Sashimi restaurant in Vienna as in London.

[a_real_man]

"Gas, often used for tuna, preserves cuts and helps maintain bright pink colour"

This is, very consistent with my own personal experience. A few months ago, I tried eating a certain cut of tuna, and felt instinctual reluctance. I then tried to let it ferment in the sun, hoping that my taste buds would find it more appealing. I then noticed, that even after a few days, no insects, were consuming it.