How long is freezing at -4°F (-20°C) often specified to neutralize larvae in fish intended for raw consumption?
Answer
Seven days
For preparing fish that will be eaten raw, such as in sushi or ceviche, freezing is a critical, powerful preventative measure that kills the larvae. However, the effectiveness of freezing is dependent on both time and temperature parameters. Specific protocols commonly recommend maintaining the fish at a temperature of -4 degrees Fahrenheit, equivalent to -20 degrees Celsius, for a minimum duration of seven days. Adhering to this extended freezing period ensures that even deeply embedded larvae are effectively destroyed, thereby mitigating the risk associated with raw consumption.
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