Sushi fans hold on to your nori: if regulations in New York City are a sign of things to come, fresh raw fish may soon be a thing of the past.

Beginning in August, all fish served raw in NYC restaurants must be frozen first to guard against parasites, according to a regulation published by the New York City Department of Health and Mental Hygiene.

Frozen fish

This news may horrify sushi and sashimi devourers, but the truth is, many chefs in the city’s top restaurants have long used frozen fish for the exact reason above.

Even the New York City chapter of the New York State Restaurant Association, which had complained about the regulations at a health department hearing in January, has reversed course.

James W. Versocki, a legal counselor for the group, noted that the vast majority of fish is already flash frozen at some point in the supply chain. “By all indications, everyone will be enjoying the same quality of sushi,” he said.

Dangerous fish

Not that eating raw fish is commonly known to poison diners.

National health agencies do not regularly track the cases of illnesses caused by eating raw fish, said Dr. Susan Montgomery, an epidemiologist at the Centers for Disease Control and Prevention, adding, “These infections are rare in the United States and generally aren’t fatal.”

Still, New York’s health department believes it cannot be too careful. Beginning in 2016, restaurants will have to put in print that raw and undercooked foods can be hazardous to one’s health.

<

p class="story-body-text story-content" data-para-count="434" data-total-count="1798">

The end of fresh raw fish?

<

p class="story-body-text story-content" data-para-count="284" data-total-count="3388">

Whether this regulation will be rolled out in other cities around the world remains to be seen.

<p class="story-body-text story-content" data-para-count="284" data-total-count="3388">
  But for those who like the idea of tucking into fish that had been swimming in the sea that morning, try not to despair.
</p>

<p class="story-body-text story-content" data-para-count="284" data-total-count="3388">
  If New York&#8217;s culinary scene believes a few hours in the freezer don&#8217;t make any difference to raw fish&#8217;s taste, who are we to disagree?
</p>