The appropriate freezing method for destroying the anisakis parasite in fish?

The recommended freezing method to destroy the anisakis parasite in fish, as suggested by the Food and Drug Administration (FDA), is to freeze the fish at a temperature of -4°F (-20°C) or below for a minimum of 7 days (continuous freezing). This temperature and duration have been proven effective in killing the anisakis parasite and its larvae, making the fish safe for consumption.

For quick freezing, the FDA suggests freezing fish at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for at least 15 hours. This rapid freezing method is particularly suitable for smaller fish or fillets.

It's important to note that simply freezing fish at standard freezer temperatures (around 0°F/-18°C) may not be sufficient to kill the anisakis parasite. Maintaining the recommended temperatures and freezing durations is crucial to ensure effective destruction of the parasite and prevent potential health risks.

Always follow proper food handling practices, including thorough cooking of fish, to ensure the safety and quality of the seafood you consume.