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I suddenly felt like making sushi. I thought about going to the fish market and buying so tuna and salmon.

Then I figured out that I have to kill the bacteria first. So far, I know that you have to freeze the fish under 20 Celsius.

Is there anything else I have to put into account?

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    20 degrees Celsius is basically room temperature, you have to get the fish into the negatives. – mech Jan 30 '18 at 14:35
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Buy sushi grade fish and it will (well should) have been frozen. This is in the US.

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