SSushi

Does this discoloration happen from ginger?

  • May 8, 2026


Hi there! Ordered sushi for lunch and noticed the piece of salmon was much more chewy and stringy than usual. I had to remove the piece from my mouth to figure out why I couldn't chew through it and noticed this circle on the salmon.

Have you ever seen something like this before? I heard the ginger can "cook" the fish but for obvious reasons I don't want to keep eating it if it has spoiled. There is no foul odor though.

by HerofromJohto

5 comments

  2. I can’t speak to whether or not that particular piece is ok, but I can see a reasonable argument for the ginger – being pickled/coated in vinegar – would, with enough constant contact, sorta “ceviche” the fish it was in contact with

  3. Discoloration comes from acid. Lemons “cook” the fish and make it look like that

  4. Lemon or ginger (or anything acidic really) will “cook” the proteins on the surface of the fish. Like ceviche. Nothing wrong with it.

  5. Surprised it hasn’t been more emphatically answered but this happens to my sushi all the time if I let it sit on the ginger.

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