At least for the US, they requires some type of process but it is messier than perhaps it should be. For one the responsibility for freezing the fish can be shi

At least for the US, they requires some type of process but it is messier than perhaps it should be. For one the responsibility for freezing the fish can be shifted between the restaurant serving and the vendor, and might not be effective. This is because time tables for acceptable methods of freezing fish vary in length depending on the temperature they are stored at. Some of the higher temperatures takes a couple weeks, and for example a restaurant might be buying fresh fish and not storing them in a freezer long enough.