As I posted the two most important things you can do is

1.) keep the batceria count small through safe handling, and
2.) keep the small numbers of bacteria from growing.

This should be 90% of the effort you put into being safe. There is no way to "fix" food that has been poorly handled, unless you like the tatse of bleach. CAN'T fix it by cooking or freezing.

Cooking only works if #1 & #2 was done. Cooking above 165 deg F kills most bacteria (not all) but it may not destroy the toxins already present from the bacteria. Start with lots of bacteria - enough will make it through to make you sick.

Since very few people know how to safely process food, they will most likely transfer bacteria from the raw food back to the cooked food. If the raw food has lots of bacteria, the cooked food will probably have high numbers when it is done.

Seriously, how many people sanitize the spatula after they flip the fish? It touches the raw fish, sits there at a lovely bateria growing temp for 7 minutes, and then touches the food right before you put it in the plate. Do you always wash and sanitize your hands and the counter between each step? I've seen plenty of people with a plate of raw fish spill some of the fish water on the counter, then sit the spatulat right in the raw fish water. Or touch raw fish and thumb the serving plate. Best to accept the fact you will be transferring some percentage of the bacteria, so keep the bacteria counts really low to start with.

Freezing only stops bacteria from multiplying while frozen. Freezing doesn't kill virus or bacteria, It just slows them down. Freezing does kill some some parasites.

looks like fish syphilis haha

you ate a Mudcat? LOL

I ate over a thousand sandbass and hybrids from Rowlette Creek..never got sick and they tasted fine..if the sissies think RC is polluted..let em think that..more room this spring for the run

A mud cat? lol

Freezing doesn't kill the bacteria...it just stops the growth of it.

When you thaw it, it is in the same state as it was before you froze it. It just keeps it from growing.

[quote=raiderLUVjen]Freezing doesn't kill the bacteria...it just stops the growth of it.

this is true, but the 350 degree grease you fry the fish in should kill any bacteria. surgical intruments are sterilized at 270 degrees. I also learned in biology that cold denatures enzymes, while heat kills enzymes.

Very true!

You cook your fish to 360 deg internally? Or do you eat the oil?

I'm pretty sure regardless of how hot the oil is, the meat itself doesn't get above 170 - which does not destroy all the toxins and bacteria. You would need to heat to 185-190, at which point you'll have driven out almost all the moisture and have fish jerky.

Prove me wrong. Post an official link. Cite your source. This is why we have an FDA, to stop misinformation.

+1 You don't mess with someone's way of making a living.

I prefer this method of eating fish

lol.. getcha some of that son. Bear is one throwed off dude

i like sushi but that is too raw for me...

Mmmmm...sushi!!!