Writing about the new EU-regulations and the reaction they got in the UK, I also wanted to find out what this means for Norwegian sushi restaurants. I think they already have to comply with these regulations. This is a factsheet I found on the Norwegian Food Safety Authority’s website, which go in more detail about what is legal to do with raw fish in Norway.

To summarize: Norwegian farmed fish does not need to be frozen to be eaten raw, but most other imported and wild fish must be (fishrasism? :)). The frozen fish must reach an internal temperature of - 20 °C or lower for at least 24 hours. This has to be documented - both of the supplier and the restaurant. Restaurants etc. must be able to document also how they ensure control of the potential health risk posed by food sold. In the end I guess it is up to us sushi eater to ask for these this documentation, but I can’t ever see myself actually doing that. I want to trust that the sushi chef wants me well.

Factsheet about sushi:
“Sushi is getting more and more popular in Norway and the Norwegian Food Safety Authority would like to help you prepare sushi ingredients of raw fish properly so illness can be prevented.

The number of sushi restaurants is on the rise and Norwegians often serve sushi to their dinner guests. Fresh fish is naturally a very important sushi ingredient - it is important to handle fish properly to prevent illnesses which parasites and some bacteria cause.

Parasites are common in sea fish. In Norwegian waters, the most usual are anisakis simplex and pseudoterranova decipiens. If such parasites (often called ”worms”) are consumed alive, they may make people ill and cause vomiting, nausea, stomach pains and fever. Frying, boiling, drying, heavy salting and freezing kill the parasites.

Businesses which manufacture fish and fishery products must check fish visually and remove any visible parasites. Selling fish which shows extensive signs of parasitic attack or damage by such for human consumption is not permitted. This requirement is laid down in the Norwegian Quality Regulation related to Fish and Fishery products

As well as removing visible parasites businesses must, if the fish is to be eaten raw or nearly raw, freeze the fish so it reaches an internal temperature of - 20 °C or lower for at least 24 hours, so that any parasites are killed and cannot cause infection.

Norwegian farmed fish used in sushi does not usually need to be frozen first, as studies have demonstrated that this is free of living parasites.

Businesses producing fish presumably to be eaten raw must document the kind of treatment the fish has undergone to comply with the regulations and ensure the food is safe to eat from a health point of view.

Restaurants etc. which serve sushi must ensure that the food, when sold, has been frozen by the supplier/sub-supplier or do this themselves. This must be documented. Restaurants etc. must be able to document how they ensure control of the potential health risk posed by food sold. New rules in this area from 2006 lead to stricter rules on freezing fish for sushi.

When preparing sushi in private homes, the cook must ensure correct handling of the ingredients and even freeze them first if this has not been already been performed. The parasites can be difficult to see, so just looking at the fish will not be enough in itself.

It is also important to note that not all species of fish are suitable for sushi. An example is Lepidocybium flavobrunneum (smørfisk, escolar) as it can cause serious digestive illnesses if eaten raw (see www.matportalen.no for more information).

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