The leap from fermented fish to fresh was a game-changer. Vinegar sped things up, but refrigeration sealed the deal. By the 20th century, sushi was all about immediacy—fresh fish, cut and served on the spot. Freezing tech made raw fish safer, killing off parasites like a culinary bouncer. In the U.S., the FDA mandates freezing for most raw sushi fish (except tuna), ensuring that spicy tuna roll doesn’t come with unwanted guests.
This freshness fetish birthed sushi’s luxury vibe. Take bluefin tuna—once a headache for fishermen with weak nets, now a $3.1 million auction star. Or that $2,000 nigiri from chef Angelito Araneta Jr., draped in 24-karat gold and studded with diamonds. Sushi’s come a long way from its humble, smelly roots.