Several Japanese restaurants have reportedly stopped serving "Goma Saba," or Pacific mackerel, amid growing concerns over parasite infestation in the popular fish. This comes after authorities recently issued a health warning about increasing cases of parasites in these species. The decision to withdraw Pacific Mackerel from their menu entails not only customer safety but also a significant impact on the culinary industry given the popularity of the fish in Japan.

In Japan, the safety, quality, and freshness of seafood are of utmost importance due to the central role fish plays in Japanese cuisine. The public highly values transparency in regard to food safety issues. The increase in parasite cases has caused general concern among the populace. Restaurants discontinuing Pacific Mackerel from their menus are seen as taking prompt action to assure customer safety and maintain trust, even at the risk of potential economic loss.

In the US and the EU, similar issues would also be taken seriously. Health authorities would issue warnings or recall notices, and restaurants could decide to withdraw the affected products from their menus. However, given the less central role of fish in Western cuisines compared to Japan, the response from restaurants may vary more widely.