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Most people assume that the salmon nigiri or sashimi they are being served in a sushi restaurant is fresh and has not been frozen. Colorado, and I am sure most other states, require salmon to be frozen at -10 for 7 days to kill bacteria before being served raw. Eating fish raw without knowing the source and following safe handling guidelines is a bad idea. It is unfortunate JYL learned this the hard way. Most people just assume if a sushi restaurant cuts up raw fish there is no reason they can't do the same. My chefs (sushi restaurant), go to great lengths to ensure the safety of those eating what they serve and have trained extensively in how to handle raw fish.
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