Eat Raw Fish Safely: EU Guidelines and Labels Matter
Consumers are advised to be cautious when considering eating fish raw. EU regulations and industry standards provide guidelines to ensure safety, but not all fish is equally suitable for raw consumption.
Fish labeled 'sushi-quality' or 'suitable for raw consumption' has been processed to eliminate potential parasites, making it safe to eat raw. This process involves freezing the fish at -20°C for at least 24 hours. However, it's crucial to note that the term 'sushi-quality' is not legally protected.
When purchasing fish, consumers should check the packaging for these labels. If the packaging lacks such information, the fish should be thoroughly cooked before consumption. This applies to both fresh and frozen fish, including that caught by consumers themselves. Regular fish from the fresh counter or packaged fish from the freezer should also be cooked through to ensure safety.
To safely enjoy raw fish, consumers should look for 'sushi-quality' or 'suitable for raw consumption' labels. If unsure, thorough cooking is the best practice. EU regulations and industry standards guide this process, but consumers play a crucial role in their own food safety.
