CTV News reports on the latest Liberal Nanny State Law.
Ontario gourmands are smacking their lips in protest over a new provincial regulation banning the use of fresh fish in raw dishes.
You voted for them.
Affecting such menu items as tartare, ceviche, cold smoked fish and the popular Japanese delicacy sushi,
I interrupt this post with a disclaimer. I believe the only fresh fish appropriate for human consumption is caught on a red and white spoon and cooked in a pan over a campfire or on propane barbeque. That said, I have eaten at a sushi bar.
…the province has enacted a new regulation that forces chefs to use fish that’s been previously frozen.
Once. I had salmon. Cooked salmon.
Ontario Ministry of Health officials are concerned that, otherwise, unwitting patrons could be served with a portion of a parasitic roundworm …
Unwitting? As opposed to the “witting” patrons paying 5 times what it’s worth to be served with a portion of raw fish?
Ottawa sushi chef Hiro Iida told CTV News he has been making sushi for fifteen years — following centuries-old techniques.
Ahem. And where did centuries of raw fishing eating get you?
Let’s see… paper houses?
The non-invention of the fork.
Massive drycleaning bills.
Fancy writing. 
That nobody can read.
Poor rhyming skills.
I hate to point out the obvious, but the introduction of North American beef to the Japanese diet, and the 20th century emergence of Japanese technology, productivity and industry are not mere coincidence.
When asked whether she’s worried about eating raw fish, Ottawa restaurant-goer Kristen Smith laughed. “No,” she said, jokingly dismissing concerns of food-borne parasites. “Wasabi kills it, it’s strong. And we need to build up our tolerance, too.”
Yeah, that’s what they all say, ’til they find worms in their poopie.
Then, they want a law.
