due to protests by the industry that the subtle flavors and texture of raw fish would be destroyed by freezing. Instead, Ontario has decided to consider regulations on how raw fish must be handled prior to serving. Some fish for sashimi are treated with carbon monoxide to keep the flesh red for a longer time in storage. This practice can make spoiled fish appear fresh. Eating chicken sashimi is a serious food poisoning risk. Despite it being on menus, it is hard to find, and many chefs cook it incorrectly. Chicken sashimi is also often sourced at certain restaurants from the thigh, liver and outer breast. Environmental concerns With the constant amount of fishing, bluefin tuna population rates have been steadily declining. A proposed solution has been farming bluefin tuna in fisheries. Historically, this has posed a problem in that the captive fish are not raised from spawn, but rather from small wild fish that are netted and transported to the farms, mostly in the Mediterranean. However, Japanese scientists have found a way to successfully breed and raise the fish entirely in captivity. Despite this technical accomplishment, this may not lead to a viable solution to maintain a sustainable bluefin population, because chefs and consumers see wild bluefin to be more appetizing, and look down upon farmed bluefin. See also Surimi Ikizukuri (live sashimi) Kuai (dish) Hoe (dish) Carpaccio Kinilaw Steak tartare Stroganina Tiradito List of raw fish dishes Mercury in fish Ceviche Notes References External links On the garnishes for sashimi. Animal-based seafood Japanese cuisine Japanese cuisine terms Uncooked fish dishes Raw foods Sliced foods Types of food