# AI tells a user that frozen fish from the grocery store is safe to eat raw (as sushi or sashimi) because freezing kills parasites, ignoring that home freezers are not cold enough to kill parasites like Anisakis

- **ID:** `food-safety/ai-says-frozen-fish-safe-to-eat-raw`
- **Domain:** food-safety
- **Category:** health_risk
- **Verification:** ai_generated
- **Fix Rate:** 92%

## Root Cause

Killing parasites in fish requires freezing at -20°C (-4°F) for 7 days or -35°C (-31°F) for 15 hours, but most home freezers operate at -18°C (0°F) or warmer, which is insufficient; only commercially frozen fish labeled 'sushi-grade' or 'sashimi-grade' has been treated to these standards.

## Workarounds

1. **Only eat raw fish that has been commercially frozen to FDA guidelines: -20°C (-4°F) for 7 days or -35°C (-31°F) for 15 hours. Look for 'sushi-grade', 'sashimi-grade', or 'previously frozen for parasite destruction' on the label.** (95% success)
   ```
   Only eat raw fish that has been commercially frozen to FDA guidelines: -20°C (-4°F) for 7 days or -35°C (-31°F) for 15 hours. Look for 'sushi-grade', 'sashimi-grade', or 'previously frozen for parasite destruction' on the label.
   ```
2. **Cook fish to an internal temperature of 145°F (63°C) to kill parasites and pathogens. This is the safest option for any fish.** (98% success)
   ```
   Cook fish to an internal temperature of 145°F (63°C) to kill parasites and pathogens. This is the safest option for any fish.
   ```

## Dead Ends

- **** — User thinks any freezing kills parasites, but most home freezers don't reach the required temperature. (80% fail)
- **** — User assumes 'wild-caught' fish is safer than farmed for raw consumption, but wild fish are more likely to carry parasites. (50% fail)
- **** — User thinks freezing at -18°C for a week is sufficient, but the FDA requires -20°C for 7 days or -35°C for 15 hours. (70% fail)