You might be thinking that it's fresh fish, but sometimes, chefs are now aging, toro for instance, for up to two weeks, and allowing kind of a natural fermentation to occur, obviously in safe environments, and controlling bacterial growth.

你可能会认为那是新鲜的鱼，但有时厨师会腌制，比如肥金枪鱼，例如长达两周，当然是在安全的环境中自然发酵并控制细菌生长。