Originally Posted by GB
If I am not mistaken, it is a requirement that restaurants freeze certain fish (tuna and salmon are among those I think) at a certain temp for a certain time before it can be served raw to the public.
In most seafood markets I've been in, they generally state, on a sign if an item has been previously frozen. As an example with shrimp I see "Farm raised, previously frozen" vs " Wild caught, never frozen". What about oysters or clams? If what you say about restaurants is true with seafood markets, then I've been duped for years!