10-06-2004, 06:07 PM
Nina... just so you know... there is a new law here in Toronto that requires sushi chefs to freeze their fish for 7 days prior to preparing it to kill off parasites. It's a good idea but there are some fish that change drastically when frozen. Most fish have undetectable changes and all the sushi bars are fighting the code.
It's only been in place since the beginning of last month and not going to be enforced for another month yet. I'll do what I can to find out which are the good sushi bars that haven't started freezing the fish yet.
For the record, there isn't a single case of a person contracting a parasite from sushi in Canada... ever... this is merely a preventative measure that has been imposed only in Ontario.
If you're interested in checking out all sorts of Asian goodness I'll be happy to give you directions or even come up to show you around on Thursday night. I'm less than an hour south of Toronto.
It's only been in place since the beginning of last month and not going to be enforced for another month yet. I'll do what I can to find out which are the good sushi bars that haven't started freezing the fish yet.
For the record, there isn't a single case of a person contracting a parasite from sushi in Canada... ever... this is merely a preventative measure that has been imposed only in Ontario.
If you're interested in checking out all sorts of Asian goodness I'll be happy to give you directions or even come up to show you around on Thursday night. I'm less than an hour south of Toronto.
Gullible isn't in the dictionary.