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Title: Eating Raw Salmon Part 1
Categories: Info Salmon
Yield: 4 Servings
| Salmon |
In discussing the preparation of raw salmon into Gravlax, i have stated that of all fish used for sushi, every sushi chef that i have talked with has stated that to ensure the health of the customer, salmon is first frozen before being used in sushi. the idea is that it will kill potential parasites, which are more prevalent in salmon than other fish. since some have questioned the need, i have done some research. the statement below is from Pacific Star Seafoods, Inc. of Alaska.
Q: Now that you have answered questions as to the benefits of wild salmon and the problems with farmed salmon, is there any health problems associated with wild salmon? Is it safe to eat?
A. Yes. Every seafood processor employs what is called a Hazard Analysis & Critical Control Point (HACCP) plan to oversee the safe handling and care of the seafood product under their control. Each process step, from the moment of delivery to the finished product ready for shipment falls under careful scrutiny and inspection. Fresh and frozen salmon is especially safe to eat. Even with all the controls however, there can be some problems related to consumption of wild salmon but the benefits far out weigh the risk. Small parasites are sometimes found in the stomach cavity and flesh of the salmon in the wild. For this reason, I would not recommend eating any raw salmon, or any other raw seafood product for that matter, whether it is farmed or wild. However proper cooking or freezing of the fish eliminates any need to worry. I almost always freeze my fish before consuming it. This is mostly due to the convenience factor rather than a fear of contracting something from the fish itself. Smoked products such as lox or Nova-smoked, while sometimes thought of as raw, are actually cooked in a brine before being smoked and is safe to eat. Smoking or canning of salmon opens up an entirely different set of safety issues which won't be discussed here. Wild fresh or frozen salmon is extremely safe to eat and requires nothing more than the employment of good hygienic practices at home and in our plant to keep it that way.
here is a sushi chef's comment:
A Note About Salmon
From: yas@ix.netcom.com (yasuhiro muramatsu) Newsgroups: alt.food.sushi Date: 1 Jun 1995 08:45:10 GMT
I am a sushi chef. I have seen several worms and eggs in salmon fillet. It is very rare case, but some time salmon has egg of "tapeworm". It cause serious health problem, if you have it.
We don't eat raw salom in japan. Only one exception is "RUIBE". It is pre-frozen salmon (must be lower -20c, and more than 12hr) So, you had better ask your sushi chef it before you order their raw salmon.
Salmon is one of the most affordable fish for sushi and sashimi. and it is also looks good . therefore, A lot of Japanese restaurants are serving raw salmon .
I hope none of them does just slice and serve it. I think you had better don't eat raw salmon except the restaurants which you can trust it.
By the way, I have never eat raw salmon. I like Norway style marinade salmon "lox".
and another source on the subject:
http://www.sport-fish-info.com/wwwboard/messages/26429.html
There are some fish that can VERY problematic when it comes to parasites. These include fish that spend some of their time in brackish or freshwater, like salmon. A study a few years ago out of Seattle showed that 100% of wild caught salmon had roundworm larvae in their flesh (the type that might infect humans)