A major cause of poor performance by sushi restaurants is that the seafood they purchase remains unsold. Instead of being served to customers as sushi or sashimi, it begins to rot and is discarded. When this situation persists, people resort to things they should not do. It is used as a freshness preservative to extend shelf life because it prevents oxidation of perishable items by absorbing oxygen in a sealed condition. It is used to prevent the deterioration of pharmaceuticals, clothing, cosmetics, etc., so it is not a suspicious chemical, but it is used in the wrong way. On the other hand, a factor that significantly increases performance is the … Continue reading What is white tuna?

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