EU Mandates Freezing for Raw Fish Consumption
The European Union has set a crucial guideline for fish safety. It mandates freezing for fish intended for raw or nearly raw consumption. This measure is vital to kill potential parasites and ensure safety.
Fishmongers often refer to 'sushi-grade' fish, which is of high quality and safe to eat raw. However, it's essential to note that this term is not legally protected. To guarantee safety, fish must be frozen at minus 20 degrees Celsius for at least 24 hours.
For self-caught fish in Germany, hygiene regulations are stringent. They include immediate cleaning and gutting, proper storage, and thorough cooking or processing. These steps help prevent contamination and foodborne illnesses. Even if fish is labeled 'sushi-grade' or 'suitable for raw consumption', it's recommended to cook it thoroughly, whether it's from a fresh counter or frozen from the supermarket.
The EU's freezing requirement for raw fish consumption is a critical safety measure. It's crucial for consumers to follow these guidelines, even when purchasing 'sushi-grade' fish. Thorough cooking is also recommended for self-caught fish to ensure safety and prevent foodborne illnesses.
