So I've probably put myself at risk for parasites unknowingly a few times in the last few years...
Normally most of the salmon I buy has been previously frozen; however, salmon season is back this year in CA, and I have some fresh salmon in my fridge. In the past I have made tartar, ceviche, and gravlax with salmon and even when I cook it, I prefer it rare. I also love halibut ceviche and have twice now survived eating delicious ceviche made with fresh halibut.
So how I can prepare this salmon (and future halibut) so it is safe to eat?
The government says "certain species of fish that are served raw, partially cooked or raw marinated [should] be frozen at a minimum of – 4 °F or lower for 7 days in a freezer; or - 31°F for 15 hours in a blast freezer, or frozen at - 31°F or below until solid and stored at – 4 °F for at least 24 hours.
But the government also recommends that I overcook all of my meat, not to eat raw oysters, and not to eat raw eggs.... and I don't listen b/c I think the risks are too low to worry about.
So now a bunch of questions:
So, first off, is this another gov't recommendation that can also be ignored or is it a serious risk?
If not, are there other ways of making the fish safe without freezing it?
For example, can you see the parasite? How big are they? If I make tartar and finely mince the salmon, can the parasite still survive?
Does curing the salmon (gravlax) kill them?
And now a question for a scientist: If I have to freeze it, and my freezer gets to -15F, how log do I have to keep it in my freezer before safe consumption ( I assume it is less than 7 days)?
Also, any ideas for how to fully cook the fresh salmon so that it is not dry would be helpful... Salmon curry is the only recipe I have liked where the salmon is fully cooked.