Cook the fish thoroughly according to your favorite recipe. Thorough cooking destroys harmful bacteria and parasites. A rule of thumb is to cook fish 10 minutes for every inch of thickness. Small, thin fillets will cook in just a few minutes. Fish is done when the flesh has just begun to turn from translucent to opaque or white and is firm but still moist.
Overcooked fish is tough and dry.
Don't eat raw fish unless it has been frozen solid to destroy parasites. Improper smoking methods may result in undercooked, unsafe fish. Lightly marinated or salted raw fish recipes may be unsafe unless the fish has been frozen. Do not eat any fish unless it has been heated sufficiently or solidly frozen at some point in preparation. Once the fish is cooked, keep it hot or chill it.