Sweet Spot vs Safe Spot

John_Paul_Khoury_17236

The sweet spot for cooked fish is 122'F but the safe zone is 145'F. Do you freeze your seafood first to "sushi grade" levels so that there is limited risk of parasites?

brian_martin2001

122°F being the sweet spot for cooked fish is really dependant upon the type of fish. Various types of fish have a greater or lesser association with parasites. As far as the safe zone goes, many foods are cooked below the safe zone medium rare pork or beef, lamb, goat, eggs, duck, etc. That doesn't automatically mean it's unsafe to eat. I'm not really sure what the point of your first sentence was, but That's my 2 cents on it. I rarely eat sea food raw that i buy in a store, however, when i do, i give a good deep freeze for at least 48 hours, prior to consuming it.