Free Tools
Parasite Freezing Time Calculator
Planning ceviche, aguachile or cured pork? Enter the product and your freezer temperature to see the freezing time official guidance requires to kill parasites.
Estimates only, for planning and comparison. Actual prices vary by store, week and availability.
The official freezing rules
Pork (Trichinella spiralis), USDA 9 CFR 318.10: pieces up to 15 cm thick need 20 days at −15 °C, 10 days at −23 °C or 6 days at −29 °C. Pieces 15–69 cm thick need 30, 20 or 12 days.
Fish eaten raw (Anisakis and other parasites), US FDA Fish and Fishery Products Hazards Guide: −20 °C or below for 7 days total, or −35 °C until solid then 15 hours at −35 °C, or −35 °C until solid then 24 hours at −20 °C.
Freezing does not reliably kill parasites in wild game (some Trichinella species are freeze-resistant) and does not kill bacteria. When in doubt, cook to a safe internal temperature.
Frequently Asked Questions
Can I make ceviche with frozen fish from a home freezer?
Most home freezers only reach about −18 °C, which is not cold enough for the FDA −20 °C/7-day method. Buy fish that was commercially frozen for raw use, or check your freezer with a thermometer.
Does lime juice kill parasites in ceviche?
No. Acid 'cooks' the texture of fish but does not reliably kill parasites or bacteria. Freezing to the official schedule is what controls parasites.