Oh my God, finally we have to freeze some fishes. We know fresh fish is tasty and good but not any more in the future.
FDA advises that those seafood products known to be susceptible to parasites can present a human health hazard if consumed uncooked or undercooked.
Certain freezing method, as detailed in FDA's guidance document, are required in order to eliminate parasites from these specis when intended for raw or undercooked consumption.
Those fish are Cobia, Flounder, Grouper, Herring, Jack, Job fish,m mackerel, Mullet, Octopus, Rockfish, Salmon, Scadm Sea bass, Sea trout, Skipjack and Squid.
So, What I have to do is below.
A: Freezing and storing at an ambient temperature of -4F or below for 7 days or
B: Freezing at an ambient temperature of -31F or below until solid and storing at an ambient temperature of -31F or below for 15 hours or
C: Freezing at an ambient temperature of -31F or below until solid and storing at an ambient temperature of -4F or below for 24 hours.
I just checked our freezer's temperature. It is -4F and this si maximum. So, I have to freeze flounder for 1 week. That means the taste of fish are gone. It will be same as white fish for deep fry, maybe.
This is very bad,
I think FDA will force us all fish freezing at least 1 day just like EU.