A new laboratory study has found parasites in 96% of sushi-grade tuna samples, raising concerns for New York restaurants and diners as autumn dining ramps up. Researchers examined tuna intended for raw consumption and found worms in nearly every specimen. The findings were published last week and have since circulated among local chefs and fish suppliers.
At a Lower Manhattan fish market on Monday morning, workers were seen checking shipments more closely. One manager, who asked not to be named, said, "We trust our suppliers, but this makes us double-check every box."
The study does not indicate a new risk, but it highlights the ongoing challenge of ensuring raw fish is safe for consumption. Sushi chefs in Midtown said they rely on deep freezing to kill parasites, as required by city health codes. The Department of Health and Mental Hygiene has not announced any new guidelines following the study.
Raw tuna remains a staple at many New York restaurants, especially during busy weekday lunch hours. Some chefs say they will remind staff to inspect fillets more carefully in the coming weeks.
For diners, the risk is largely managed by strict food safety protocols already in place. Still, the study may lead some to ask more questions about sourcing and preparation during their next sushi meal.