What temperature and time combination is recommended for freezing raw, marinated or partially cooked fish to make it safe?

The recommended temperature and time combination for freezing raw, marinated, or partially cooked fish to ensure it is safe is a temperature of -31 degrees Fahrenheit or lower for a period of 15 hours. This process is crucial because freezing fish effectively kills parasites, including those that can pose a health risk to consumers. The very low temperature significantly reduces the activity of pathogens and helps to preserve the quality of the fish.

This method is part of best practices in food safety, particularly for seafood, as it provides sufficient time and temperature to ensure that harmful organisms are eliminated. The choice of freezing at -31 degrees is particularly effective, as it allows for rapid freezing, which helps maintain the texture and flavor of the fish better than slower freezing processes.

Other temperature and time combinations may not provide the same level of safety. For example, higher temperatures or longer freezing periods might not guarantee the destruction of all harmful organisms, while lower temperatures might not effectively preserve the fish's freshness. Thus, option A stands out as the most reliable method for safeguarding against foodborne illnesses related to fish consumption.