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First time I hear someone is freezing fresh fish at home. Everyone I know tries to eat fresh never-frozen fish.

I thought the main barier is to apply intense heat to the fish, not to freeze it.

In places where fish is eaten raw (or lightly pickled) you NEED to freeze it before preparing it. Anisakis is no joke.

https://en.m.wikipedia.org/wiki/Anisakis

The first time we tried to pan sear some fresh salmon was about the last time we ever tried fresh salmon. Holy crap that is an eye opener. Took a long time to get over that feeling of seeing the parasites and learning that that is basically expected in wild fish.

In NZ if you do your own fishing you freeze guts and frames so you don't stink your rubbish bin and you drop it back to ocean on your next trip. Keeps chilly bin cold too.

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