Max's Mewsings

The problem is a lot of seafood is damaged when frozen and loses it's consistency -making it unsuitable for sushi. Restaurants specializing in things like sea urchins (which disintegrate if mishandled, let alone frozen) may have to completely revamp their menus and risk going out of business.

Just for a moment, I want to point out the level of expertise we're dealing with here. The chef who prepares my tasty fish treats spent two years learning how to make and handle rice. Just the rice. I'm pretty confident he's going to know whether that tasty sea urchin has bugs in it.

Further, the Japanese eat raw fish far more often than we Ontarians do. Sushi actually dates back to 7th century China. If it were a major health hazard like, say, raw hamburger, I think we would have some concrete medical evidence on it over the past millenia. As it stands, medical experts are shaking their heads. What they do know is that sushi is low fat, high in Omega 3 acids and all-around better for you than most other dinners out.

What's most disturbing is the Ontario government deciding to simply put this into effect without making consumers aware of it and attacking a sector that's well trained in the art of fresh fish but ill prepared to take on the Pink Palace.
Most sushi chefs are immigrants just trying to make a living here - and they're not well organized to fight back like Tim Hortons and the Coffee Tax.

Please save our sushi chefs and keep them from falling victim to this misguided legislation. Write the health minister and tell him to spend your tax dollars on something that is proven to keep you in good health. Like, say, regular eye exams and physiotherapy.