Section 3-402.11 - Parasite Destruction(A) Except as specified in ¶ (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be:(1) Frozen and stored at a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; P(2) Frozen at -35°C (-31 °F) or below for 15 hours in a blast freezer ; P or(3) Frozen at -35°C (-31 °F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. P(B)Paragraph (A) of this section does not apply to:(2)Tuna of the species Thunnus alalunga, Thunnus albacores (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or(3)Aquacultured fish, such as salmon, that:(a)If raised in open water, are raised in net-pens, or(b)Are raised in land-based operations such as ponds or tanks, or(c)Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.(4)Fish eggs that have been removed from the skein and rinsed.Wis. Admin. Code Department of Health Services § 3-402.11