PARASITE DESTRUCTION. 3-402.11

A. Except as specified in item B, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish must be: (1) frozen and stored at a temperature of -4 degrees F (-20 degrees C) or below for a minimum of 168 hours (7 days) in a freezer; P1 (2) frozen at -31 degrees F (-35 degrees C) or below until solid and stored at -31 degrees F (-35 degrees C) or below for a minimum of 15 hours; P1 or (3) frozen at -31 degrees F (-35 degrees C) or below until solid and stored at -4 degrees F (-20 degrees C) or below for a minimum of 24 hours. P1 B. Item A does not apply to: (1) molluscan shellfish; (2) a scallop product consisting only of the shucked adductor muscle; (3) tuna of the species Thunnus alalunga , Thunnus albacares (Yellowfin tuna), Thunnus atlanticus , Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); (4) aquacultured fish, such as salmon, that: (a) if raised in open water, are raised in net-pens; or (b) are raised in land-based operations such as ponds or tanks; and (c) are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish; or (5) fish eggs that have been removed from the skein and rinsed.