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Why is freezing fish recommended for raw consumption?

To enhance flavor

To destroy parasites

Freezing fish is recommended for raw consumption primarily to destroy parasites that may be present in the fish. Many types of fish can harbor parasites, such as roundworms, which can pose a health risk if the fish is consumed raw or undercooked. By freezing fish at sufficiently low temperatures for a specific period, these parasites are effectively killed, making the fish safer for raw dishes, such as sushi or sashimi.

The freezing process does not significantly enhance flavor, improve texture, or make the fish more tender. Instead, it serves as a crucial safety measure to ensure that the fish being consumed raw is free from potentially harmful organisms. This practice is especially important for certain types of fish that are more susceptible to parasitic infections. Thus, the recommendation to freeze fish for raw consumption is centered on food safety and reducing the risk of foodborne illnesses.

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To improve texture

To make it more tender

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