AS I said bacteria is not kill by freezing as to parasites, below are the FDA guidelines. I know my freezer does not get that cold.
Control Measures Contents
The process of heating raw fish sufficiently to kill bacterial pathogens is also sufficient to kill parasites.
Freezing (-20ºC [-4ºF] or below [internal or external] for 7 d or –35ºC [-31ºF] or below [internal] for 15 h) of fish intended for raw consumption also kills parasites. The Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.
Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 d in 80º salinometer brine (21% salt by weight).
Trimming away the belly flaps of fish or candling and physically removing parasites are effective methods for reducing the numbers of parasites. However, they do not completely eliminate the hazard, nor do they minimize it to an acceptable level (FDA, 1998).
FDA Guidelines Contents
FDA guidelines for freezing fish to kill parasites.
Freeze and store at -4°F (-20°C) or below for 7 days (total time); or
Freeze at -31°F (-35°C) or below until solid and store at -31°F (-35°C) or below for 15 hours; or
Freeze at -31°F (-35°C) or below until solid and store at -4°F (-20°C) or below for 24 hours.
Note: these conditions may not be suitable for freezing particularly large fish (e.g. thicker than six inches) (FDA, 2001).