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Until this point in human history, man has decreed spicy tuna rolls to be unequivocally chill, but it may be time to start rethinking this casual relationship to spicy tuna rolls. Via PBS News Hour:

What you probably don’t know about this dish is that its main ingredient is called “tuna scrape.” Scrape is the meat left behind on the tuna’s skeleton after the fillet has been removed. It’s separated (or “scraped”) from the bone, usually in a factory in Asia, sealed in air-tight bags and shipped to your local sushi restaurant.

Imported tuna scrape has been linked to hundreds of illnesses and hospitalizations in the U.S. One of the largest of these outbreaks happened in 2012, when 425 people got salmonella from the stuff.

This unchill tuna roll sitch reflects a larger issue occurring in the United States today. According to PBS, Americans are eating more imported food than ever before, and that food escapes the FDA's generally-strict ways, only coming under inspection "as little as two percent" of the time.

Damn, not chill at all.

Michael Rosen is a reporter for Fusion based out of Oakland.