Raw Fish Parasite Destruction — Nationwide (FDA Food Code)

What it is. Fish intended to be served raw or undercooked (sushi, sashimi, crudo, ceviche, rare tuna, etc.) must undergo parasite destruction by freezing under the FDA Food Code §3-402.11: frozen and stored at -4°F (-20°C) for 7 days, or -31°F (-35°C) until solid then held 15 hours (or 24 hours at -31°F). You must keep records — typically a freezing letter from your supplier (§3-402.12) — showing the fish was frozen correctly, or that you froze it yourself.

Exemptions (within the rule). Certain large tuna species; molluscan shellfish; and aquacultured fish raised on formulated feed (e.g., some farmed salmon) with supplier documentation. These exemptions are part of the federal rule, not local variations.

Who enforces it. Your state/local health department, under the FDA Food Code. Uniform nationwide; only the inspecting authority differs.

How to comply. Obtain and keep a supplier freezing/parasite-destruction letter for each raw-service fish; retain records of your own freezing if you do it in-house.

What SpoonSeal tracks. The supplier freezing/parasite-destruction letters you upload, updated as suppliers change.

References

• FDA Food Code — Freezing for Parasite Destruction (§3-402.11) & Records (§3-402.12) — https://www.fda.gov/food/retail-food-protection/fda-food-code — Official source last checked: 2026-07-03