EU Urges Thorough Cooking of Fish to Minimize Health Risks
Consumers are advised to thoroughly cook fish caught by themselves, as well as fresh and packaged fish from stores, to minimize health risks. This follows EU regulations on food safety and hygiene.
The EU's Regulation (EC) No 853/2004 sets specific rules for fish intended for raw consumption. It mandates freezing at minus 20 degrees Celsius for at least 24 hours to kill parasites. This process, known as 'deep-freezing', is crucial for ensuring safety when consuming raw or nearly raw fish, such as in sushi or sashimi.
It's important to note that the term 'sushi quality' is not legally protected. However, fish labelled as 'sushi quality' is typically used for making sushi and sashimi. Regardless of the label, always ensure fish is properly frozen and cooked to reduce the risk of infection.
To ensure safety when consuming fish, always follow these guidelines: thoroughly cook fish caught by oneself, cook fresh and packaged fish from stores, and ensure fish intended for raw consumption has been properly frozen. This will help protect against potential infections.
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