> Sushi bars store the products in a special ultrafreeze storage,for some time. They are obliged by law to do this.
Maybe in Spain, this is not required by the restaurant in the US, some jurisdictions require recordkeeping to prove their suppliers froze this for them (NYC) and most source from a parasite-free supplier but the restaurant itself only needs to maintain safe storage temperature. The FDA guidelines are enforced by local health jurisdictions in the US and may not be in complete alignment. More on it: https://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from...
Completely wrong, Spain relies on imports from Norway and Sweden for farmed salmon and the US for wild pacific salmon. Domestic production is negligible: https://www.tridge.com/data-insights/market-price-atlantic-s...
> Sushi bars store the products in a special ultrafreeze storage,for some time. They are obliged by law to do this.
Maybe in Spain, this is not required by the restaurant in the US, some jurisdictions require recordkeeping to prove their suppliers froze this for them (NYC) and most source from a parasite-free supplier but the restaurant itself only needs to maintain safe storage temperature. The FDA guidelines are enforced by local health jurisdictions in the US and may not be in complete alignment. More on it: https://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from...