Technical advisor Pierre (who's very well informed but not usually alarmist) has been strenuously urging against sushi for years. But a new report has him extra agitated: "Diphyllobothrium nihonkaiense Tapeworm Larvae in Salmon from North America". He says this applies to any raw or undercooked salmon, unless it's been frozen to the FDA specifications, and the same holds (even more) for tuna and a host of others.
Question: Don't reputable sushi distributors freeze?
They are supposed to, but I don't know how enforceable that is. Salmonella contamination is obvious within a day, so it's easy to track back, but worms take months to produce severe symptoms. I suppose some sushi restaurants age their stock on their own premises, like steak houses do, but holes-in-the-wall, probably not.
Remember, though: you're never alone with a parasite...
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