The old adage says that eating sushi on Monday is a mistake, but is that really true? The idea that the fish served on that day is not fresh has been circulating for decades, but few know if it is valid. Chefs, sushi chefs and fishmongers who deal with the product daily reveal the answer to the question that still leaves many Portuguese people confused.
The origin of the myth
This belief arises from the fact that Portuguese auctions do not open on Sundays, which means that, in theory, there is no fish “of the day” on Monday. However, this does not mean that the fish served is inappropriate. The cold chain is now so strict that it allows the product to be kept in perfect condition for two or three days.
What the professionals say
Quoted by Observador, Hugo Ribeiro, owner of a sushi restaurant, guarantees that “eating sushi on Monday is the same as eating it on any other day”. He explains that, in quality restaurants, the fish is stored at controlled temperatures, remaining fresh for several days. Therefore, they buy more quantities on Saturdays to guarantee supply.
Chef Filipe Rodrigues, who has worked in several restaurants of the same type, also considers the risk to be minimal: “The problem isn’t the day, it’s the storage. Sometimes, on Tuesday, there are those who eat fish from Friday and don’t even notice it.”
The perspective of the auction and the bank
Fishmonger Açucena Veloso, speaking to the same source, dismantles the superstition: “This story is all in people’s heads. If the fish is good, it lasts three or four days. I myself, on Mondays, eat fish out, and I’ve never had a problem.” For her, the important thing is the origin and constant refrigeration.
Sushi chef Aron Vargas agrees: “Everyone knows that Monday’s fish is from Saturday, but if it’s treated and stored correctly, it remains impeccable. The quality doesn’t change.” At your restaurant, Monday is a day like any other.
Not everyone agrees
Agnaldo Ferreira, from the Hikidashi restaurant, admits a personal reservation: “I don’t like eating sushi on Mondays. The fish may be good, but I prefer to recommend it grilled, in a robata version, on that day.” The choice is more a matter of taste than food safety, as revealed to .
How to recognize really fresh fish
Fresh fish reveals itself in small details that make all the difference on the plate and in food safety. Protruding and shiny eyes, red and moist gills, firm skin and tightly attached scales are unmistakable signs of quality. The smell should be soft and sea-like, never intense or unpleasant. In fillets, the meat must remain consistent and without liquids around it.
Even in supermarkets, it is possible to check the freshness by observing the amount of ice and the temperature in the display case, which must always remain below 2°C. Buying carefully is the best way to guarantee tasty and safe fish, even on a Monday.
So, is it safe to eat sushi on a Monday?
The answer is yes, as long as the restaurant complies with health standards. Fish intended for raw consumption must be previously frozen by law, eliminating the risk of parasites such as anisakis. From there, the decisive factor is refrigeration.
Experts agree: the danger is not in the calendar, but in the cold chain. A restaurant with high turnover, good storage and reliable suppliers serves quality sushi every day.
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