EU Warns: Cook Fish Thoroughly to Avoid Parasite Risks
Consumers are warned about the risks of eating raw or undercooked fish. The EU and consumer protection authorities have issued guidelines to ensure safety.
The EU regulation on food of animal origin details proper freezing of fish to eliminate parasites. Fishmongers may use the term 'sushi quality' to describe high-grade fish suitable for raw consumption, but this term is not legally protected.
However, even fish labeled as 'sushi quality' or sold as fresh or frozen for raw consumption should be thoroughly cooked. This includes fish caught personally. The consumer protection authority advises cooking fish to a core temperature of at least 70°C for at least two minutes, ensuring it's no longer raw inside and the juice runs clear. This helps kill most harmful germs.
To ensure safety, always cook fish thoroughly, regardless of its label or origin. If you're unsure, it's best to cook it. Proper freezing can also help eliminate parasites, but cooking remains the most reliable method to kill germs.
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