I'm Canadian but currently living in the U.S.
I don't know, I trust my sushi chef, I guess. I know there have been outbreaks of people getting poisoned by bad fish, though.
I guess it depends on whether the OP got his fish from a reputable source.
ETA: Oh, point taken on the lox. Darn, I guess that means ceviche isn't techically raw neither.
I guess it depends on whether the OP got his fish from a reputable source.
ETA: Oh, point taken on the lox. Darn, I guess that means ceviche isn't techically raw neither.