Originally Posted by bumpfreaq
Well, if a fish has parasitic worms it has them when it's alive so freshness doesn't play much of a role here. Don't know how they do it in other parts of the world but where I'm from the health code requires that all fish to be consumed raw be frozen. The fish must be frozen to a temp of -4F for at least seven days...... or down to something like -30 for 36 hours to kill the anisakid.
BF, the "freeze it" rule is for restaurants that can't provide freshness. Like I said, I would never eat sushi (tuna, for example) in Minnesota.
Yes, freezing kills growth, but so does actually eating it before the growth. All tissue has bacteria microbes in it. Your human face has bacteria fighting for a chance to sustain itself.
Living animals exist because their immune systems fight those bacterias, as do you. Once you kill that immune system, you're setting yourself up for hell. Distribution is the one reason why raw beef is not consumed statewide.
Slaughter a cow, eat it's loins, and beat your chest, boy! That' shite's healthy. Slaughter a cow, send it through packaging, and distribution, and retail... then eat it raw, and you're setting yourself up a nightmare.
"You have to cook it!"
Fresh doesn't need to be cooked. Humans surpassed that biology millenia ago. You too have evolved to tolerate fresh meat. It just has to be fresh.