Which practice is essential to eliminate parasites in fish?

Freezing is crucial for eliminating parasites in fish because it effectively kills harmful organisms, including those that might be present in raw fish. The FDA recommends freezing fish intended for raw consumption at specific temperatures for a designated period to ensure the destruction of parasites. By freezing fish at -4°F (-20°C) for at least seven days, or at even lower temperatures for shorter periods, food handlers can significantly reduce the risk of parasitic infections.

Cooking fish can also eliminate parasites, but because this question specifically emphasizes practices aimed at making fish safe for raw consumption, freezing is the most relevant method when discussing how to handle fish before it is served raw. Other cooling methods, such as chilling, do not sufficiently address parasite elimination as they merely reduce temperature without achieving the necessary lethal effects. Heating, while effective in cooking fish, is more suited for fully cooked dishes rather than raw preparations. Thus, freezing stands out as the essential practice to ensure safety in the context of serving raw fish.