3 ms·

> storing the fish at -70C how do you do that? My expensive freezer only goes down to -30 when set to maximum cold (and then it becomes really loud!)

orangepurple 5y ago
My apologies. It is not -70C, although it would work. Your expensive deep freezer is the correct tool for the job as long as the fish isn't huge. > Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches). > Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 days in an 80° salinometer brine (21% salt by weight). Fish that contain parasites in their flesh may also contain parasites within their egg sacs (skeins), but generally not within the eggs themselves. For this reason, eggs that have been removed from the sac and rinsed are not likely to contain parasites. Trimming away the belly flaps of fish or candling and physically removing parasites are effective methods for reducing the numbers of parasites. However, they do not completely eliminate the hazard, nor do they minimize it to an acceptable level. Source: https://www.fda.gov/media/80777/download https://www.fda.gov/media/80777/download
wffurr 5y ago
FDA guidelines are -20C for 7 days or -40C for 1 day.
- stjohnswarts 5y ago
  Hmmm gonna go check my freezer temps now. I think it's -8F haha
Tagbert 5y ago
At least in US markets, the salmon are flash frozen on the fishing vessels which kills the parasites. By the time we see the fish in the market or at the restaurant, there are no live parasites. You can store frozen salmon in your home refrigerator even though its temperature is not so low.
Marsymars 5y ago
-80C medical freezers start in the $10k range. I used to work at a university hospital where one of the basement hallway walls was lined with low-temp freezers.

orangepurple 5y ago

My apologies. It is not -70C, although it would work. Your expensive deep freezer is the correct tool for the job as long as the fish isn't huge. > Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites. Note that these conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches). > Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 days in an 80° salinometer brine (21% salt by weight). Fish that contain parasites in their flesh may also contain parasites within their egg sacs (skeins), but generally not within the eggs themselves. For this reason, eggs that have been removed from the sac and rinsed are not likely to contain parasites. Trimming away the belly flaps of fish or candling and physically removing parasites are effective methods for reducing the numbers of parasites. However, they do not completely eliminate the hazard, nor do they minimize it to an acceptable level. Source: https://www.fda.gov/media/80777/download https://www.fda.gov/media/80777/download

wffurr 5y ago

FDA guidelines are -20C for 7 days or -40C for 1 day.

stjohnswarts 5y ago
Hmmm gonna go check my freezer temps now. I think it's -8F haha

Tagbert 5y ago

At least in US markets, the salmon are flash frozen on the fishing vessels which kills the parasites. By the time we see the fish in the market or at the restaurant, there are no live parasites. You can store frozen salmon in your home refrigerator even though its temperature is not so low.

Marsymars 5y ago

-80C medical freezers start in the $10k range. I used to work at a university hospital where one of the basement hallway walls was lined with low-temp freezers.