Which type of cooking primarily affects the presence of intestinal parasites in fish?

Thorough cooking to the right temperature is crucial for ensuring that intestinal parasites in fish are effectively eliminated. Cooking fish to the appropriate internal temperature, which is generally accepted as 145°F (63°C), can kill harmful parasites, including those that may cause illness in humans. The heat destroys the cellular structures of the parasites, rendering them inactive and safe for consumption.

While methods like boiling, grilling, and microwaving can also provide heating, it is the consistent application of sufficient heat, often emphasized by thorough cooking, that guarantees the complete destruction of these parasites. Each cooking technique could potentially vary in effectiveness based on how thoroughly the fish is cooked. Therefore, the focus on achieving the right temperature targets the health and safety of the fish, making it the key aspect when considering the presence of intestinal parasites.