The truth about freezing salmon to kill parasites, please.
January 20, 2010 11:47 AM Subscribe
I am seeking science-based answers (i.e., not dubious factoids passed along from one food blogger to the next) to the following questions: When making gravlax, 1) at what temperature and for how long must it be frozen in order to kill parasites, and 2) what is the risk of consuming gravlax that has never been frozen, both in terms of likelihood of getting parasites and what they'll do to you.
posted by HotToddy to Food & Drink (5 answers total) 1 user marked this as a favorite
If it matters, this is wild Alaskan sockeye purchased the day after harvest at Pike Place Market in Seattle.