There's a lot of incomplete information floating around the internet about food safety with regards to fish, sous vide, and sushi.
For example, plenty of sources say that cooking at 60C / 140F for 1 minute will kill Anisakis (a common parsite in salmon, and probably other fish as well).
Another source shows that a tapeworm called Diphyllobothrium can be killed by cooking at 55C / 131F for 5 minutes.
But they don't provide a range of times and temperatuers for pasturization. As far as I know, cooking times for food safety are always a function of both time and temp, so there should be more information than this.
Meanwhile, I've found a lot more information about killing bacteria on fish rather than parasites. This popular sous vide guide presents a pasturization chart for seafood with regards to bacteria, and the author suggests using those same numbers to deal with parasites like anisakis as well. This would suggest that killing bacteria and killing parasites is a roughly similar process, but I haven't found any other source to confirm this. Also, that guide's chart tells you how long to cook the food in a sous vide bath — it doesn't tell you how long to hold the food at a given temperature to pasturize it, so it won't really help if you're pan cooking.
So, does anyone know if this has been researched before? Do you think you can kill anisakis with 5 mins at 131F?
I ask this because, in terms of culinary quality, fish at 130F tastes a lot better than 140F or 145F. And from what I understand, killing off parasites is important for nearly all* fish, not just salmon. Home freezers don't go low enough to kill parasites, and I think that's why the official guidelines always tell you to cook to 145F. Granted, I've routinely eaten fish at 130F-135F, but I never really confirmed if this was safe or not.
At the same time, I've also eaten pork chops at 135F plenty of times, while the tapeworm Trichinella doesn't die until 60C / 140F for one minute. But I think this is more impacted by farming practices than anything else (i.e. the number of pigs infected with tapeworms has probably decreased over the years with changes in farming practices, but this may not be true for wild-caught fish).
* I've heard that farm-raised salmon are less likely to be infected with parasites than wild-caught, but I can't find a source right now
tl;dr I've been unable to find a time-temp pasturization chart for parasites (not bacteria) in fish — and due to the prevalence of parasites in fish (compared to beef/pork/chicken), I can't figure out if it's reasonably safe to eat fish at 130F or 135F, even though most cooks probably do this regularly.