Question about safetely Eating Raw Fish (salmon) by method of freezing.?
I’ve got mixed answers to how long, and at what temperature I need to freeze salmon to ensure all worms (parasites) have been killed off thus making it safe to eat raw (as sushi)…
I want you to tell me, preferably linking to a .gov website, but any reference, or just experienced person’s answer will be nice.
When you freeze the salmon the process of freezing kills the parasites. When you buy salmon from the grocery store it sometimes has already been frozen so it all depends on if it has been frozen or not. We put our salmon in the freezer and when we feel like making sushi we pull it out and then slice it up and we have never gotten sick. So, I wouldn’t fuss about it too much. Just make sure you handle it properly!
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