"Reg" > wrote in message
. ..
> Darek Fisk wrote:
>
> > Do you cook fish only to 130-140F? Fresh one? From what I have read
> > parasites in fish die at 140F in 1 minute. Considering possible error of
the
> > temperature reading device 140F seems to be very close call not even
> > mentioning 130F.
>
> Seriously, you're way more concerned than you need be. People
> eat "rare" seafood millions of times every day without getting
> sick.
>
> Think of the last time you had grilled ahi tuna. You know that
> big, bright red area in the center of the meat? That's very,
> very undercooked fish... well below 130 F even.
>
> It's perfectly legal for restaurants to serve it this way,
> and there's no requirement that it be previously frozen.
> In fact, most people won't eat tuna any other way. Along with
> a whole slew of other fish, scallop ("day boat" scallop means
> not previously frozen), and misc. seafood dishes as well.
>
> Do people get parasites from this? It's theoretically possible,
> the way that getting hit by lightening is possible.
>
> The main cause of parasite infection from seafood is *uncooked*
> fish used in things like ceviche. Just cook your fish and you'll
> be fine.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

On Maui I used to eat raw fish all the time! Hook it, no need to cook it.
Just cut it up on the boat. It's called sashimi, folks and it's wonderful.

kili