What are the FDA food code freezing temperatures for fish?

The FDA food code provides specific freezing temperatures and durations to ensure that fish, particularly those that may carry parasites, are treated effectively to make them safe for consumption. According to the FDA, fish should be frozen at -31 degrees Fahrenheit for 15 hours or at -4 degrees Fahrenheit for 24 hours after the fish has completely solidified. This is designed to effectively kill parasites and other pathogens that may be present in raw fish.

This standard is essential not only for safety but also for maintaining the quality and integrity of the fish. Freezing fish at these temperatures ensures a deep freeze that can eliminate potential health risks while preserving the fish's texture and flavor, making it suitable for raw consumption in dishes such as sushi or sashimi.

The other temperature and time combinations listed do not meet the FDA's guidelines for parasite destruction in fish. Thus, the practice of freezing fish at the specified temperature in the correct time frame is crucial for food safety and adherence to health regulations.