07-04-2010, 01:31 PM
I am not fond of knowingly eating any kind of parisite.
the key thing to remember when prepairing fish,
Freezing solid and then cooking to a internal temp of 165 degrees will take care of just about every thing except toxins and botchulism.
Just dont tell me about seeing it before serving, and above all, make sure the fish is well done prior to serving.[cool] If I get a mouth full of raw fish, I am going to gag and upchuck....
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the key thing to remember when prepairing fish,
Freezing solid and then cooking to a internal temp of 165 degrees will take care of just about every thing except toxins and botchulism.
Just dont tell me about seeing it before serving, and above all, make sure the fish is well done prior to serving.[cool] If I get a mouth full of raw fish, I am going to gag and upchuck....
[signature]