Education about Raw Fish

As more and more Japanese restaurants open in United States, industry experts are concerned about the food safety issues with the raw fish boom, specifically - fake sushi bars, amateur sushi-chefs, and poisoned consumers. 

Because of its simple preparation, many hobby cooks in Europe and the United States make sushi with seaweed rolls and sliced pieces of raw tuna on vinegared rice in their homes.   However, sushi experts cautioned amateurs about the seriousness of handling raw fish and about insufficiently trained sushi-chefs.    

According to a sushi expert, Yoshi Tome, not every fish is suitable for serving raw, and the general public should not believe that buying a cheap fresh fish can replace expensive sushi ordered at the restaurant.  There are training and handling procedures for sashimi, as well.  If the lack of attention to food safety continues, it can severely hurt the industry. 

Previously, Japan desired to create a global “sushi police” that would evaluate Japanese restaurants overseas.  Instead of policing the restaurants, the bureaucrats are now focusing on an agenda where they will educate and advise the restaurants about the important food issues in the sushi industry.