The Origins of Sushi

Salmon was never eaten raw, only fully cured or cooked. It was considered to be a low quality and cheap fish in Japan. Pacific salmon is not suitable for sushi because it's full of parasites. Norway spent $4 million on an advertising campaign to convince Japanese chefs to use salmon in their sushi. Today, salmon is considered an essential component of sushi in many places - thanks to the efforts of Norway.

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