Raw fish consumption

Is it safe to eat sf bay caught halibut raw after proper freezing procedure? Is there a bacteria or other substances involving sf bay caught fish other than parasites?

Good question and I’ll be interested to see a good answer...

I stopped eating striped bass raw,kept finding worms and parasites.bacteria wise I wouldn't be too concern.

BigJim will eat everything raw.  I personally would not eat RF and halibut raw. I have seen vermilion totally infested with worms.

Proper handling then freezing will kill worms and parasites, but does nothing for heavy metals such as mercury. 

Proper freezing is colder than most residential freezers are capable of tho.  The recommended temperatures are:

- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or

freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours

Many home freezers are set around 0 degrees F (-18C) but have a margin for error and are often as warm as +5 degrees F or -15C, neither of which is cold enough to make fish sushi safe.  You need a deep freezer capable of colder temperatures than your normal household freezer.

Proper handling then freezing will kill worms and parasites, but does nothing for heavy metals such as mercury. 

Proper freezing is colder than most residential freezers are capable of tho.  The recommended temperatures are:

- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or

freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours

Many home freezers are set around 0 degrees F (-18C) but have a margin for error and are often as warm as +5 degrees F or -15C, neither of which is cold enough to make fish sushi safe.  You need a deep freezer capable of colder temperatures than your normal household freezer.

Is ANY fish in that water safe to eat with big city drain off ?

My fish eats raw fish, I call it bait. Never was able to stomach the thought of raw fish, let alone watching guys eat live little octopus 

I suppose it is safe to eat raw if you freeze it properly. But I have seen way too many worms in RGC and halibuts to eat them raw. If you do decide to go ahead, slice it thin enough so you can candle it to check for worms. Nothing ruins a dinner faster than guests finding worms in their sushi.

Proper handling then freezing will kill worms and parasites, but does nothing for heavy metals such as mercury. 

Proper freezing is colder than most residential freezers are capable of tho.  The recommended temperatures are:

- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or

freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours

Many home freezers are set around 0 degrees F (-18C) but have a margin for error and are often as warm as +5 degrees F or -15C, neither of which is cold enough to make fish sushi safe.  You need a deep freezer capable of colder temperatures than your normal household freezer.

freeze till next year's opening and you'll be good

Thanks for the input. It seems like other than parasites no other potential dangers with sf bay caught fish.

I do have a freezer that goes below -20 C so I'm covered there.

I too don't eat stripers raw because I've seen so many parasites in them in the past. I haven't seen too many parasite in RCG and Butts yet 
I inspect all the sashimi meat carefully and if I see a single parasite, that fish is no more sashimi grade.

Mojo Hojo, live octopus is so delicious 

Thanks for the input. It seems like other than parasites no other potential dangers with sf bay caught fish.

I do have a freezer that goes below -20 C so I'm covered there.

I too don't eat stripers raw because I've seen so many parasites in them in the past. I haven't seen too many parasite in RCG and Butts yet 
I inspect all the sashimi meat carefully and if I see a single parasite, that fish is no more sashimi grade.

Mojo Hojo, live octopus is so delicious 

some of the biggest worms I've seen I pulled out of lings and rockfish.the ones in stripers are small and hard to see but rockfish are plain as day

Some local Cali Halibut are wormy and even after freezing months I would only it "raw" as ceviche. Definitely not dry ass fish when prepared this way.

I have a chest freezer but haven't checked it to see how cold I can get it, what kinda freezer goes -20?

Not a bacteria issue, but paracites & mercury are a concern. Most paracites in saltwater fish can’t survive for long in our bodies (ones in freshwater fish can though). I never thought the mercury thing was legit—figured all the DFG warnings were just necessary because we live in the lawyer-infested paradise of CA. BUT after a thread on here a few years ago when guys were getting tested and some (bigjim!) had really high levels of mercury. That was kind of an eye opener for me.

This is the correct answer, even if you freeze it for weeks, it never gets quite cold enough in a home freezer.

Now, if you want to involve dry ice, you can get to where you need to be...

Proper handling then freezing will kill worms and parasites, but does nothing for heavy metals such as mercury. 

Proper freezing is colder than most residential freezers are capable of tho.  The recommended temperatures are:

- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or

freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours

Many home freezers are set around 0 degrees F (-18C) but have a margin for error and are often as warm as +5 degrees F or -15C, neither of which is cold enough to make fish sushi safe.  You need a deep freezer capable of colder temperatures than your normal household freezer.

Not a bacteria issue, but paracites & mercury are a concern. Most paracites in saltwater fish can’t survive for long in our bodies (ones in freshwater fish can though). I never thought the mercury thing was legit—figured all the DFG warnings were just necessary because we live in the lawyer-infested paradise of CA. BUT after a thread on here a few years ago when guys were getting tested and some (bigjim!) had really high levels of mercury. That was kind of an eye opener for me.

to be fair with the mercury concerning the member,he consumes more fish in a month  then most of us in a year

Some local Cali Halibut are wormy and even after freezing months I would only it "raw" as ceviche. Definitely not dry ass fish when prepared this way.

I have a chest freezer but haven't checked it to see how cold I can get it, what kinda freezer goes -20?

I use this to kill the parasites. It's rated to go -20 but my thermometer reads below -20.

https://www.amazon.com/gp/product/B00NO58JLK/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1