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When you're paying $4 for mouthfuls of raw fish, you'd hope it wasn't something they just dragged out of the freezer.

But you'll see this again, because much of the fish we eat as sushi has to be frozen first to kill off any dangerous parasites.

The problem is, fish doesn't retain color and flavor for long in an ordinary freezer.

Yasuda's freezer is anything but ordinary.

It kicks over at a cool -77 compared to a typical -18 for your freezer at home.