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Does Vegas' location hamper it's ability to produce top-shelf sushi?

<font color="white">Expecting the answer to be no </font>

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Myth: Sushi is "better" never frozen and therefore better at the coasts.

Truth: Almost ALL sushi consumed anywhere on the world has been frozen for a minimum of 48 hours to kill parasites and disease causing germs. It is a requirement in this country.

Also most catch is "flash frozen" by the fishing boats which are out for days or even weeks at a time.

I've been to the Tsukiji Fish Market in Tokyo and seen the massive frozen Tuna carcasses being parted out with chain and band saws before heading to the best sushi restaurants on the planet. Pretty cool.

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Very good to know. That's a bit of a buzz kill.