Part 11/13:
Many stores recommend consuming sashimi on the day of purchase. However, innovations like soy-marinating sashimi ("zuc") can extend shelf life marginally, as salt and soy possess antimicrobial properties. Nonetheless, these processes do not eliminate parasites, and the fish still requires proper freezing for safety.
In practical terms, consumers should:
Purchase sashimi last during shopping trips
Keep the fish cold immediately upon returning home
Consume within 1-3 days or freeze for longer storage
Maintain hygiene and avoid cross-contamination during preparation