Back in February 2015, the New York City Department of Health and Mental Hygiene considered ruling that all raw fish needed to be kept frozen until it was served. The regulation states that in August, raw fish must be stored in a freezer for at least 15 hours to one week, depending on the restaurant’s freezer and storage. Not all seafood will need to be frozen: Shellfish, farm-raised fish, and some varieties of tuna are exempt from the ruling.
Food and Drug Administration regulations stipulate that fish to be eaten raw – whether as sushi, sashimi, seviche, or tartare must be frozen first, to kill parasites – but they do not enforce the frozen-fish rule, leaving that to local health officials. The agency says sushi fish can be frozen either by the wholesaler or in the restaurant, and each party likes to believe that the other is taking care of it.
But this is not a new concept for some New York City restaurants especially those that offer high-quality sushi.
In 2016, restaurants will need to state on menus that consuming raw and undercooked foods can be dangerous to one’s health.
Article from Total FoodService
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