3 ms·

Unfortunately there is no enforcement of that. People often consider "sushi grade" what you've described but there isn't any official rating like there is for w

• elhudy 5y ago
  FDA guidelines dictate that fish sold for raw consumption must be frozen under one of the following conditions to kill parasites: -4°F (-20°C) or below for 7 days (total time) -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours Whether or not this is enforced is another thing, but the absurdly low rates of sickness from sushi in the US are testament to the fact that companies are probably trying to protect consumers from the hazards of eating their raw fish. With ground beef recalls left and right, we fortunately live in an age of avoiding large-scale liability.