Why Spanish Restaurants Serve Seafood That American Health Codes Would Condemn
And what it reveals about freshness, culinary trust, and why one culture fears bacteria while the other respects the sea In the U.S., seafood is treated cautiously. Menus feature disclaimers. Health codes are strict. Raw fish must be frozen first, mollusks must be certified, shellfish must come from tightly regulated waters. A single whiff of …












