I can't believe this is true... but my stepfather (who lives in Missouri) insists that sushi fish must be flash frozen to kill bacteria. This seems rediculous to me, as I would think that even in a flash freeze the taste and texture of the fish would suffer greatly.
My first thought is that would be more of a practice done by hillbilly sushi wannabees as opposed to the great sushi masters in LA or NY. I just can't imagine that the maguro that melts in my mouth at Sushi Nozawa has been sterilized or treated in any way (and, given Nozawa's legendary purist attitude towards sushi, I certainly can't see him following that regulation anyway!)
But given the obsession the American government has with overcooking our meat, boiling our milk and sterilizing our cheese (regardless of millions of non-Americans around the globe that eat these foods and do not become ill), the question nags me... does anyone know if our sushi has been made "safe" by the U.S. government?