Interest in sushi is rising in Azerbaijan, but improperly prepared sushi can be a health hazard.
Infectious disease specialist Aytan Ziyadova warns that raw fish sushi can transmit parasitic and infectious diseases. High-risk groups include those with weak immune systems, cancer patients, pregnant women, and chronic disease sufferers.
Food expert Seymur Gafarov emphasizes that sushi should be consumed within 1-1.5 hours of preparation. Raw fish must be stored at 0-4°C, and for long-term storage, frozen at -20°C.
