Globe and Mail food columnist Joanne Kates (registration required) spares a few inches after review the new Jolly Miller.
Sushi wars: If the Ontario government proceeds with its wacky plan to ban the use of fresh raw fish, sushi will go the way of the dodo in the province.
How much frozen fish do sushi chefs use now? Hiro Sushi uses about 20 per cent frozen fish (surf clam, butterfish and eel). All his other ingredients (tuna, snapper, mackerel, squid, octopus, sea urchin etc.) come in fresh.
Were they to be frozen, the sushi would have the texture of porridge.
Hiro (along with Michael Stadtlander and other chef luminaries) is organizing a petition to fight this law. You will soon be able to get information at http://www.nofrozensushi.com.