What is the required minimum treatment for consuming horse mackerel raw in dishes like sashimi?
Answer
Freezing at -18°C for seven days or brief cooking at 60°C for one minute
To safely consume horse mackerel raw in preparations such as sushi, sashimi, carpaccio, ceviche, or tartar, specific parasite mitigation steps are mandatory. The required treatment methods involve either subjecting the fish to deep freezing temperatures, specifically at -18°C, for a continuous duration of at least seven days, or applying thermal treatment by cooking it briefly at 60°C for exactly one minute. These precise temperature and time parameters are crucial for neutralizing potential risks associated with consuming raw fish, ensuring that the delicate texture and flavor are preserved while adhering to necessary safety protocols.
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