February 1, 2015 — The New York Department of Health is reportedly pondering new standards that would require all fish for sushi and ceviche to be frozen, and some restaurateurs are not happy about it.
According to Gothamist, the new rule would state that all fish meant to be served raw–as sushi or ceviche or seafood tartare, for example–would have to be kept frozen until it was served. Wild tuna and farm-raised fish would be exempt.
Read the full story at The Daily Meal