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Fish that are consumed undercooked, raw, raw-marinated, and cold-smoked may contain parasites. The major concern with eating some raw and lightly cooked fish is that the fish may contain: roundworms, tapeworms, herring worms, and seal worms. For this reason, fish is required to go through parasite destruction (freezing) prior to being served.

Examples of common menu items that may be served raw or undercooked:

• Ceviche
• Sashimi
• Sushi
• Drunken Crabs
• Cold-smoked fish

Freezing for parasite destruction requires one of the following methods:

• Frozen & stored at -4°F or below for a minimum of 7 days in a freezer
• Frozen at -31°F or below until solid and stored for a minimum of 15 hours
• Frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours

Menu items exempt from freezing requirements:

• Molluscan shellfish
• Scallop product consisting only of the shucked adductor muscle
• Tuna: Yellow fin, Blue fin, Bigeye
• Aquacultured fish, such as salmon
• if the fish are raised in open water, and are raised in net-pens
• if the fish are raised in land-based operations such as ponds or tanks
• that are fed formulated feed, such as pellets, that contains no live parasites
• Fish eggs that have been removed from the skein and rinsed

Record Keeping:

• Freezing records are required for fish that are frozen for parasite destruction and must be maintained in the food establishment for ninety (90) calendar days beyond the time of service or sale of the fish; and
• If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied were frozen to the temperature and time requirements stated above; or
• Aquacultered fish must have a written agreement or statement from the supplier stipulating that the fish were raised and fed as stated above. These records must be retained in the records of the food establishment for ninety (90) calendar days beyond the time of service or sale of the fish.