Quote Originally Posted by sparks19 View Post
Well this particular chef was supposedly an EXECUTIVE chef at some restaurant.... you DON'T feed RAW shrimp to ANYONE farmed or not lol. Especially not when you are an Executive chef. YOu should KNOW better... and KNOW how long shrimp needs to be cooked.
I thought the same but I came across this.

It is a delicacy for shrimp to be prepared raw in sushi. Though some connoisseurs may go after it for the fresh taste, shrimp is considered to be the tastiest when lightly heated and medium rare, since the sweet flavor is magnified. If it is poached too long, the flesh becomes too hard, and the flavors are bled out into the boiling water and you are left with a rubbery piece of shrimp. When consumed raw (which has to be extra fresh), shrimp has a slight metallic aftertaste that lingers on your palate and can mask the tastes of the following sushi that you may eat. Therefore raw shrimp is usually served as a sashimi in Japanese cuisine, prepared by lightly washing it in chilled water (arai method) and served with citrus and herbs to counter the after taste.
Link.