Today there are super-low-temperature rapid-freezing fishing vessels, whose holds are at temperatures of -40 degrees C. At that temperature, the cells of tuna caught on the high seas remain intact. Except for some especially finicky sashimi connoisseurs, most people simply cannot tell that the tuna they have today has been dead for over a week.
如今攝氏負四十度的超低溫急速冷凍漁船，使得遠洋捕捉的鮪魚即使經過冷凍，魚肉細胞也不會被破壞，除了真是挑剔的沙西米行家，一般人根本吃不出今天的生魚片大多是經過超低溫冷凍，超過一週的死魚。