A public outcry from the Ontario sushi industry has resulted in the province backing down from imposing a controversial law that bans customers from being served raw fish that has not been frozen.
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Under the planned new regulation, fish intended to be eaten raw, marinated or partially cooked must be frozen before preparation to a temperature of minus 20C for seven days or minus 35C for 15 hours with the aim of killing parasites that are carried by some fish.
Dr KarimKurji, Ontario’s associate chief medical officer of health said the rules could be loosened if other ways could be found to warn diners of the potential dangers of eating raw fish.
