Which of the following describes a proper method to eliminate parasites in fish?

Freezing is an effective method for eliminating parasites in fish because the cold temperatures can kill various types of parasites that may be present. The U.S. Food and Drug Administration (FDA) recommends freezing fish intended for raw consumption at specific temperatures for a set duration to ensure safety from parasites such as Anisakis. For instance, fish should be frozen at -4°F (-20°C) for at least seven days or at -31°F (-35°C) until solid and kept at that temperature for 15 hours to achieve parasite destruction.

Other methods listed do not guarantee the same level of effectiveness against all parasites. Cooking fish to a minimum internal temperature of 145°F (63°C) is also a safe method, as it kills pathogens, but the question specifically asks for a method exclusively concerned with parasite elimination. Refrigerating does not kill parasites; it only slows down their activity. Vacuum sealing can help prevent contamination and spoilage but does not eliminate parasites. Thus, freezing is the most recognized method to ensure that fish are free of parasites before consumption.