So there I was, all set to denounce yet another piece of nannying legislation from the European Union:
Sushi chefs yesterday claimed that a European Union health and safety directive would ruin the quality of their food.
The EU says that raw fish must be frozen to a temperature of at least -20C (-4F) for more than a day in order to kill parasites.
The
chefs, who train for years to be sushi masters, argue that freezing and
then defrosting the fish can ruin the quality, especially the texture
of popular breeds such as salmon, mackerel and whitefish.
Then I thought I’ll do a little research first. Roundworms are both common and dangerous. Freezing does kill them. Most commercial fishing nations (except Japan) have similar rules. In those that don’t, sushi chefs are trained to hold up the filets against the light of a candle so as to see, and then pick out, the worms.
Hmm. Whatever the rights and wrongs of this law I think I’ll be continuing with my preference for meat thank you.
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