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So what makes raw fish safe is that the fish is froze at a temp for a period of time. Its different depending on temp and duration. But the cold kills the para

by nekusar 12d ago

So what makes raw fish safe is that the fish is froze at a temp for a period of time. Its different depending on temp and duration. But the cold kills the parasites. Its why "sashimi grade fish" is safe.

Rooster61 12d ago
> "sashimi grade fish" This term has no legal definition and is unregulated. A fish caught, cut, and thrown on a plate as sashimi could be called sashimi grade having never touched a freezer to kill off parasites.