sundin13 said:
So does cooking your food. I would personally suggest simply not utilizing raw fish in your home cooking and if you do, I would buy pre-frozen sushi grade fish instead of freezing the fish yourself (for the reasons previously stated). Also worth noting, the FDA recommends freezing below -20C for seven days if killing parasites is your goal, which may be lower than your home freezer. |
It depends on how you cook it. The whole fish needs to reach a temperature of 65ºC enough time to be safe, so cooking it on a grill or a griddle won't do.
If you have a freezer suited to freeze fresh food (four-star), like most people do, freezing the fish by yourself before cooking it is safer than just cooking it.