What is required for certain tuna species in terms of parasite control?

Certain tuna species, such as sushi-grade tuna, require specific measures for parasite control, particularly to eliminate potential parasites like Anisakis. The best practice for ensuring that these types of fish are safe for consumption raw is to freeze the fish at certain temperatures for a specified duration. This process effectively kills parasites that may be present, significantly reducing the risk of foodborne illness.

Freezing at -4°F (-20°C) for at least 7 days or -31°F (-35°C) for 15 hours is standard practice. This method is supported by food safety guidelines to ensure that any harmful organisms are no longer viable, making the product safe for raw consumption.

Other food safety measures, such as cooking or frying fish, are not necessary when this freezing protocol is properly followed. This highlights the emphasis on the importance of temperature and duration for safety in handling certain species of tuna.