What is the recommended freezing time and temperature for making raw, marinated, or partially cooked fish safe?

The recommended freezing time and temperature for making raw, marinated, or partially cooked fish safe is -31°F or lower for 15 hours. This method effectively kills parasites and reduces the risk of foodborne illnesses associated with raw seafood. The extremely low temperature significantly impacts the biological activity of pathogens and parasites, ensuring that they are rendered inactive or killed.

Freezing at this specific temperature and duration is in line with guidelines established by health authorities, particularly for fish that are intended to be consumed raw. The combination of both the time and temperature is crucial, as simply freezing at a higher temperature or for a shorter period may not adequately ensure safety. Therefore, adhering to this standard can help protect consumers and maintain food safety in culinary practices involving raw fish.