FOOD HYGIENE

The Food Standards Agency added, that fish and meat should always be cooked properly according to the producer's instruction, but offered a few tips to those planning to make their own Sushi.

For employers in the food industry, it is paramount that their staff are trained to Food Hygiene Level 2 and managers and chefs to Level 3 Food Hygiene.

'If you do choose to make your own Sushi from fish at home, ensure you follow a reputable recipe', the Food Standards Agency advised. 'If wild fish are to be eaten raw or lightly cooked, ensure that all parts, especially the thickest part, have been frozen for at least four days in a domestic freezer at -15C or colder. This will ensure that any undetected Anisakis larvae are killed'.