What are the FDA guidelines for raw fish?

October 19, 2025 •

2 min read

According to the U.S. Food and Drug Administration (FDA), consuming raw fish carries a risk of parasites and bacteria, which can cause foodborne illnesses. Following the FDA guidelines for raw fish, especially concerning specific freezing protocols, is the most effective way to minimize these risks.

Quick Summary

The FDA recommends freezing raw fish destined for raw consumption to destroy parasites, with specific time-and-temperature requirements outlined in the Food Code. Certain species and aquacultured fish are exempt under specific conditions. Proper handling and storage are also critical for safety.

Key Points

Freezing is Mandatory: The FDA requires freezing raw fish intended for ready-to-eat consumption to destroy parasites, with specific time-and-temperature protocols.
Not All Fish Need Freezing: Exemptions exist for certain types of tuna, molluscan shellfish, and properly-raised aquacultured fish like salmon.
Freezing Kills Parasites, Not All Germs: While effective against parasites, freezing does not eliminate all harmful microorganisms, making proper handling still essential.
Commercial vs. Home Freezing: The FDA's required freezing temperatures are significantly lower than what a standard home freezer can achieve, making commercial processing necessary for parasite destruction.
Documentation is Required for Establishments: Businesses must maintain records for 90 days demonstrating that the fish was properly frozen or is exempt from the requirement.
Practice Proper Hygiene: To prevent bacterial contamination, always practice safe food handling by keeping raw fish cold, preventing cross-contamination, and washing surfaces and hands thoroughly.

FDA Raw Fish Guidelines: The Freezing Requirement

For food establishments serving raw or undercooked fish, the FDA's Food Code mandates freezing to destroy parasites. This is essential for raw preparations like sushi, sashimi, and ceviche because while cooking kills parasites, freezing is required for raw dishes. The specific freezing methods ensure potential parasitic larvae are eliminated.

Approved Time and Temperature Freezing Methods

Food establishments, and consumers with freezers capable of reaching necessary temperatures, must follow one of three specific time and temperature protocols to effectively destroy parasites in non-exempt raw fish intended for consumption. Details on these methods can be found on {Link: FDA.gov https://www.fda.gov/files/food/published/Fish-and-Fishery-Products-Hazards-and-Controls-Guidance-Chapter-5-Download.pdf}. These methods are effective against parasites, but do not eliminate all harmful microorganisms. Most home freezers cannot reach these required temperatures, making commercially frozen, 'sushi-grade' fish the safer choice for at-home raw preparation.

Exemptions from the Freezing Rule

Certain products are exempt from the FDA's freezing requirement. These include molluscan shellfish, specific tuna species, scallop muscle, processed fish eggs, and aquacultured fish raised in controlled environments with parasite-free feed. Establishments must retain records verifying these conditions.

The Importance of Documentation

Food establishments must maintain records for at least 90 days to prove raw fish was either properly frozen or falls under a valid exemption, including details of in-house freezing or documentation from suppliers.

Proper Handling and Storage

Safe handling and storage prevent bacterial growth. Keeping fish cold is essential as bacteria multiply quickly at room temperature.

Best Practices:

Keep Cold: Store raw fish on ice or below 40°F (4.4°C) and use within two days if not frozen.
Thaw Safely: Thaw in the refrigerator, under cold running water, or in the microwave (if cooking immediately). Never thaw at room temperature.
Prevent Cross-Contamination: Use separate equipment for raw fish and ready-to-eat foods. Wash hands and surfaces thoroughly.

Freezing Commercial vs. Home-Frozen Fish

Commercial freezing uses blast freezers to reach the low temperatures required by the FDA quickly, destroying parasites while preserving texture. Home freezers typically cannot reach these temperatures, making home-frozen fish unsafe for raw consumption due to the risk of parasites and potential texture damage from slow freezing. Consumers should rely on reputable suppliers for commercially frozen, 'sushi-grade' fish.

Freezing Methods Comparison


Feature	Commercial Blast Freezing	Home Freezer Freezing
Temperature	Reaches -31°F (-35°C) or lower	Typically only reaches 0°F (-18°C) or slightly lower
Freezing Speed	Rapid	Slow
Parasite Destruction	Effective	Unreliable
Final Quality	Maintained	Potentially damaged
Recommended for Raw Use?	Yes (with documentation)	No

Conclusion

Following FDA guidelines for raw fish, especially regarding specific freezing protocols for parasite destruction, is critical for food safety. Food establishments must adhere to regulations or verify exemptions, while consumers should source commercially frozen fish from reputable suppliers. Proper handling and storage further minimize risks, enabling safer enjoyment of raw fish products.

Frequently Asked Questions

The FDA mandates freezing raw fish to effectively destroy parasites, specifically larvae, which can cause illness if consumed. Freezing below a certain temperature for a specific duration is the most reliable method for parasite destruction in fish intended for raw consumption.

The term 'sushi-grade' is an unregulated marketing term used by vendors to indicate that fish has been handled with extra care and has typically been frozen according to FDA guidelines to destroy parasites. It is not a legally defined or inspected grade, so sourcing from a reputable supplier who can provide documentation is key.

No, it is not recommended to freeze fish for raw consumption at home. Standard home freezers do not reach the required low temperatures to kill all parasites, and the slower freezing process can damage the texture of the fish.

Exemptions include specific species of tuna (Yellowfin, Bigeye, certain Bluefin), molluscan shellfish, and aquacultured fish that meet strict feeding and raising conditions to prevent parasite contamination.

Restaurants must keep records from their supplier proving that the fish was frozen according to FDA time and temperature parameters, or a guarantee that aquacultured fish meet exemption requirements. These records must be retained for 90 days.

No, freezing is specifically for parasite destruction and does not kill all harmful bacteria. That's why proper handling, storage, and cross-contamination prevention are still critical for safe consumption.

For short-term storage (within 2 days), raw fish should be kept in a refrigerator at 40°F (4.4°C) or below. For longer storage, it must be properly wrapped and kept in a freezer.