Originally Posted by
ksandness
I do know that if fish is served raw and unfrozen in Japan it has to consumed during the day after the night it was caught. It cannot be held over raw till the next day.
I can see how that might reduce the risk of some sort of bacterial nastiness, but how does that resolve the parasite issue? If they're there, they're there - whether the fish is swimming in the ocean (or where ever) or sitting overnight, unfrozen on some ice or in some fridge.