Except for fish listed as exempted by Regulation, fish that are served raw- or partially cooked must be subjected to parasite destruction by freezing. There are three acceptable time/temperature methods to accomplish parasite destruction. All methods require that documentation or records be kept on-site and available for review during the food establishment inspection. The three acceptable time/temperature methods are:

1. Fish shall be frozen solid and stored at a temperature of -4°F or below for a minimum of 168 hours (seven days) in a freezer.
2. Fish shall be frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours.
3. Fish shall be frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.