Hyperloop Technologies, a startup trying to build the Hyperloop

Re:Hyperloop Technologies, a startup trying to build the Hyp... by JumpCrisscross on Tuesday May 10, 2016 @04:30PM (#11670402)

> You're looking for something that goes bad in less than 1.5-two hours

I don't think the target is "goes bad" as much as "degrades in quality to a perceptible–or marketable–degree". Oysters, crab, et cetera (not sure about lobster) taste different, in New York, between the restaurants that make daily fish-market visits and those that skimp to three (or fewer) times a week.

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Re:Hyperloop Technologies, a startup trying to build the Hyp... by ghaff on Tuesday May 10, 2016 @05:13PM (#11670702)

And, yet, good sushi places in California get fish and shellfish flown in from Tokyo. Also, the tuna and some of the other fish sold in the Tokyo fish market is actually frozen.

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Re:Hyperloop Technologies, a startup trying to build the Hyp... by Govannon on Tuesday May 10, 2016 @06:45PM (#11671293)

To be fair, the practice of flying in fish from Tsukiji could easily be more related to prestige than quality. There are three major fish markets in Tokyo, and nobody cares about two of them (Kanda and Koto).

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Re:Hyperloop Technologies, a startup trying to build the Hyp... by ghaff on Tuesday May 10, 2016 @07:10PM (#11671411)

And who knows what the upcoming move of Tsukiji will bring :-)

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Re:Hyperloop Technologies, a startup trying to build the Hyp... by mc32 on Wednesday May 11, 2016 @12:51AM (#11672718)

So fresh sushi is less tasty than that made from frozed/aged fish.

The "fresh sushi" is more marketing than palate based - so say sushi/sashimi lovers.

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