What do sushi restaurants in Argentina do to guard against parasites?

There are 3 replies in this Thread. The last Post () by serafina.

    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.


    https://sciencealert.com/fresn…t-tapeworm-salmon-sashimi


    Perhaps we should have a contest regarding the conversation among the ER staff.

    Yikes! I guess this thread will be very short if we stop at 'hygienic measures in Argentinian sushi restaurant' but it is going to be a long funny one if we switch to 'ER tales'.


    But if you are in for Asian food and do not want to risk raw fish parasites, you could try this place in Palermo: Asian ambiance and one original menu: parrilla.


    https://www.lanacion.com.ar/21…encanto-de-asia-a-palermo


    Quote

    La originalidad de Niño Gordo parte de la fusión de los sabores asiáticos con productos argentinos. Si bien la carta está dividida en entradas y platos principales, los cocineros te invitan a picar para probar todo el menú. El bife de chorizo se mezcla con las algas, el shisho y una pasta especiada llamada ssamjang. Los pescados se cocinan en la parrilla y los dumplings salen "con fritas": se hacen en pasta negra, son de pato y se agotan todas las porciones que se hacen en el día.