Ha. I don’t think it’s even true. I mean it wouldn’t surprise me if some sushi restaurant somewhere had such things, but restaurant supply companies don’t sell extra cold freezers. Seafood wholesalers might have such things but I’d wager the vast majority of sushi restaurants are using regular freezers.
Sushi in the us has to be held at -20C for 7 days, or -35C for 15 hours. They absolutely sell extra cold freezers that go to that temperature. Your home freezer won't.
> I’d wager the vast majority of sushi restaurants are using regular freezers.
After the 7 days at -20 the fish can just be transferred to a regular freezer. So you're right, most places probably don't have the special freezer in house.
Correct, however they do exist and some higher-end restaurants use them. Places usually advertise them as 'super freezers' that operate at -60C, some of the michelin star type restaurants go deeper with medical cryocoolers. It's becoming more common now that places like NYC have a regulation requiring freezing (where before a restaurant could just source from a parasite-free supplier).
Yeah I’m sure they exist and LeBernardin has them but they have to be extremely uncommon. The sushi restaurant industry just has to be reliant on that step taking place at the distributor level or even somewhere before.
