I've been told that US restaurants are required to freeze raw fish before preparing sushi or sashimi, to kill any parasites. Naturally, I have wondered what precautions are required in Argentina. Does anyone know?
Apparently the US restrictions aren't always observed or effective, because a man presented in a Fresno, California ER, sporting a 1.7 metre tapeworm that most likely hitchhiked with his daily dose of raw salmon.
Perhaps we should have a contest regarding the conversation among the ER staff.