With no cooking in sushi or carpaccio, only freezing kills live parasites. Article 47 of the Turkish Regulation on Specific Hygiene Rules for Food of Animal Origin puts that treatment on any operator placing fishery products for raw consumption on the market.
| Temperature | Minimum time |
|---|---|
| -20 °C | 24 hours |
| -35 °C | 15 hours |
The values apply to every point of the product, so the coldest-to-reach centre sets the pace, not the cabinet display. Product that will be heat-treated, product kept frozen long enough, fish from catch areas the Ministry accepts and farms free of parasites are outside the rule.
The operator who froze the fish issues a certificate stating the time-temperature combination used, and it accompanies the product. When a supplier froze it, that certificate is matched to the lot and filed; a kitchen serving product that arrived without one does the freezing itself and records batch number, in and out times and core temperature.