Darek Fisk wrote:

> Yes you are right, but the fish I am using is freshly caught and my home
> freezer can not deliver temp like the commercial freezer.

It's not the case that you need a commercial freezer to
render fish (or any meat) free of parasites. You just need
to hold it longer.

The lethality curve is a time/temp plot. Higher temperatures,
within certain limits, simply mean that longer holding times are
required to achieve the same result.

If the seafood product achieves a core internal temp of for
example 0 F, and it's held a week, the chances of any larvae
surviving are almost nil. If it's held 2 weeks, it's 100%
safe.

I do this with seafood with which I make smoked fish (max
internal temp of 130 F), sushi, and various tartare dishes.
Also with pork (held 45 days at 0 F), with which I make dry
cured products that are never cooked. It's perfectly safe
if done properly.

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