Do you have by any chance link to a site with such a curve drawing? My
freezer can go down to about -13 C.


"Reg" > wrote in message
t...
| 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.
|
| --
| Reg email: RegForte (at) (that free MS email service) (dot) com
|