Quote:
Originally Posted by igotpron
I only know of this because my wife’s a biologist and likes to tell me things when I don’t ask. Do your own research but I don’t think freezing fish does any good in kill parasites. Our freezers don’t get cold enough.
Here’s the first answer I pulled off a quick google search.
“Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present.”
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Yep.
I remember reading that a couple of years back...
I checked my deep freeze at the time and it’s rated down to -8F
I should def add the caveat though... it’s important it get that cold and stay that cold
To be fair, I don’t know a single person who’s gotten even mildly sick from a seal worm, etc.
The frozen thing I try to be extra diligent about if I’m serving to a friend
Also I’m pretty sure “likes to tell me things when I didn’t ask” is in my wife’s job description ��