Tsuyako, FDA's list of fish species which may contain parasites can be found
in chapter 5 of their "Hazards Guide" posted on SeafoodNIC and located at:
http://vm.cfsan.fda.gov/~dms/haccp-2.html
If the species is not noted as a parasite hazard then there is no need to
freeze it. Most US states follow the FDA guidelines.
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0369
email: <ken.hilderbrand@hmsc.orst.edu>
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On Behalf
Of Tsuyako Takahagi
Sent: Monday, April 30, 2001 1:14 PM
To: Seafood Internet
Subject: Raw fish for sushi
I hope someone will help me regarding regulation of raw fish for sushi
and sashimi.
FDA regulates parasites must be killed by freezing at certain
temperature for certain time. Do some fish, which do not have any
parasite hazards, still need to be frozen beforehand if used for raw
consumption like sushi and sashimi? Is this regulated by state, not by
FDA?
Or is this depending on each state?
Any information will be appreciated.
Thank you.
Tsuyako
This archive was generated by hypermail 2b29 : Mon Apr 30 2001 - 15:18:15 PDT