Fridge: wrap in paper towel + plastic film, lid on, no air.video 8-1
Freeze fast (to −30 °C as quickly as possible), defrost slowly in the fridge. Never refreeze. Frozen tuna needs −40 °C.video 8-1
Room-temperature defrosting: bacteria on the outside before the inside has thawed, especially in summer.video 8-1
Salmon blocks: light salt ~10 min, wash, wipe, lay in a container under paper towel, lid, fridge.video 8-1
Sujime (salt then vinegar) fish is better 2–3 days after than the same day.video 8-1
Sushi rice: use within 2 h. Osaka box sushi: up to 2 nights. Gari: 1 month in water, 1 year in vinegar. Ponzu: months. Ni-shiitake: freeze in portions.