Originally Posted by ferndale

All sushi has to be frozen before served for safety. This kills the parasites in the fish. (the only exception is ahi). This does not mean it was not fresh that day, or that it was not from the island.


"The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by 'freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours' which is sufficient to kill parasites."