maperry1,
When I lived in Alaska, I once heard a biologist suggest that if folks wanted to eat the salmon and halibut they caught raw (sushi style), he recommended the following:
1. Process the fish. Gut, fillet or whatever
2. Freeze the meat solid for a minimum of three days
3. Then thaw, cut and eat with no worries.
He was of the mind that three days frozen solid would be sufficient to kill any nasties (tapeworm and others) that might be in the flesh of freshly caught fish.
Maybe the person that shared their knowledge with you was thinking along these lines. However, one year?????? I'm thinking they are taking a good thing too far!!!