Originally Posted by
huytheskigod
Two ways to handle killing bacteria on fish. One is to cook it...duh. The other is to freeze it. Actually most sushi fish you have in stores/restaurants are previously frozen because of regulations. If you get sashimi grade fish straight from the fish monger's freezer, you just need to slice and you're set. Let it thaw in the fridge right before consuming (don't leave it too long though).
Freezing doesn't kill bacteria, it just slows its growth.
Oh and there is another way...ceviche.
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