Starting next month any fish served raw in a New York City restaurant will have to make a pit stop in a freezer first.
The New York Times reports that new rules published this week by the city Department of Health and Mental Hygiene say fish served raw or undercooked must be frozen first.
The regulations are in line with U.S. Food and Drug Administration recommendations and are set to take effect in August.
Many chefs say they already freeze their fish to guard against intestinal parasites.
Yuta Suzuki of Sushi Zen in Times Square tells the Times that his restaurant deep-freezes fish at negative 83 degrees.
He says the process removes parasites and bacteria on the outer surface of the fish.