[alanw]

Destruction -
Cooking (utilize seafood products that have been/are fully cooked to 145 degrees F for 15 seconds)

Freezing -
(1) -20 degrees C (-4 degrees F) or below for 168 hours (seven days) in a freezer; or
(2) -35 degrees C (-31 degrees F) or below for 15 hours in a blast freezer.


"Alternatively, E.U. regulations require freezing at a temperature of no more than -4 ^oF (-20 ^oC) in all parts of the product for not less than 24 h in order to control parasites in fish."



Long version:

http://www.fda.gov/Food/FoodScienceR.../ucm094578.htm


I've read elsewhere that 4 types of Tunas (Yellowfin, Bluefin, Bigeye) are exempt from these requirements and can safely be eaten raw.