Sushi and sashimi are not cooked, so every degree picked up on the road travels all the way to the plate; transport is part of the kitchen. The Turkish Regulation on Specific Hygiene Rules for Food of Animal Origin requires packed fresh fish to be kept close to the temperature of melting ice, and FDA guidance uses 4.4 °C or below throughout transit for refrigerated ready-to-eat fish.
- Measure the core temperature in the centre of the product; the air read the moment the lid opens is not the temperature of the food.
- For fish to be eaten raw, ask for the freezing record: to kill parasites, every part of the product must have had at least 24 hours at -20 °C or 15 hours at -35 °C.
- Meltwater must not collect under the product, the lid must close fully and the inner surface must be washable.
A sealed eutectic plate holds the volume cold without releasing water; crushed ice touches the product and cools it fast but needs water management, and the two can be used together. At delivery the container goes straight into the kitchen's cold room, because a container left on the counter gives back every degree that was won.
