Are raw and lightly marinated recipes safe?
Eating raw fish, just like eating raw meat or poultry, is riskier than eating cooked products. To minimize the risk, avoid eating raw or lightly marinated seafood unless the fish is free of parasites, or has been properly frozen. It is a common practice to use frozen fish in countries where raw fish dishes are traditional. Japan’s National Health Institute recommends freezing fish to -4F for several hours when preparing raw fish, or avoiding fish that are susceptible to parasites. Canada’s Health Protection Branch recommends using only commercially frozen fish in raw fish dishes because home freezers will not kill the parasites. The U.S. Food and Drug Administration recommends using fish frozen commercially for 7 days at -10F or 15 hours at -31F for raw fish dishes.
