I think there is a sweet spot of age if, I think 4 to 7 days (frozen), otherwise for many sushi eaters it’s too bland. The freshness = quality is something pushed by restauranteurs taking advantage of people’s naïveté regarding sushi and sashimi.
Incidentally, one of the first things which made Japan-US flights viable (back in the ealy '70s [1]) was packing the cargo holds with frozen fish meant for sushi restaurants, from catch to restaurant took about 3 days which made it fit nicely, time wise.
Incidentally, one of the first things which made Japan-US flights viable (back in the ealy '70s [1]) was packing the cargo holds with frozen fish meant for sushi restaurants, from catch to restaurant took about 3 days which made it fit nicely, time wise.
[1]https://www.theglobeandmail.com/report-on-business/when-fish...