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Salmon is often eaten raw.
by wouldbecouldbe 4y ago
Salmon is often eaten raw.
- n4r9 4y agoThat thought popped into my head as well, but I wonder if the raw salmon you get in sushi is fresher or prepared differently to buying it in a supermarket?
- Niksko 4y agoNot really. Farmed salmon and tuna are basically safe, because there are FDA controls around how they have to be frozen before they can be sold, which ensures that parasites die. Other fish are basically down to your risk tolerance. There's just so much misinformation out there about food safety it's insane. If you understand basic hygiene and aren't immunocompromised, there's really not much need to be so terrified of food. https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-...
- giantg2 4y agoFYI the FDA does not require tuna to be frozen. It is one of the exceptions, just like farmed fish and some mollusks.
- GTP 4y agoYes, the "raw" fish that you eat without cooking it, is actually first left for a long time in a special freezer that brings it to a very low temperature to kill bacteria and parasites.
- ivarru 4y agoTo my knowledge, this is not the case for salmon. Whereas wild salmon is not safe to eat raw unless it has been frozen, this should not be necessary for farm-raised salmon of the highest quality.
- giantg2 4y agoYeah, the FDA guidline is that all fish except for tuna must go though the freezing process, unless they are farm raised.
- giantg2 4y agoIt doesn't have to be a long time if it's a special freezer. You can use a regular deep freezer (non-defrosting) for a longer time. I believe the protocol is something like -30F for 1 day, or -5F for 14 days.
- withinboredom 4y agoYou should probably remove your guess or provide a source. If people are seriously dumb enough to “cook” with a dishwasher, someone is probably going to also take your guess at face value.
- giantg2 4y agoMaybe you should provide a source for your guess that my statement is a guess, or remove it. Maybe you could Google first? What you will find is that there are multiple sources with slightly differing times, even from reputable agencies. What I have stated is actually on the conservative side. Here's one source that is on the faster side. https://scdhec.gov/food-safety-freezing-parasite-destruction https://scdhec.gov/food-safety-freezing-parasite-destruction
- GTP 4y agoThat's what I call a long time, but yes, it's just a matter of personal perspective.
- samstave 4y agoAlso, IIRC they use a brine/vinegar solution to help kill bacteria.
- wouldbecouldbe 4y agoWe would just get an entire salmon from the market and make cerviche out of it. There is always a risk with raw food, but it always seems like Americans are very scared of parasites and "natural". For instance the eggs need to be stored in the fridge because they are dipped in checmicals, the rest of the world is fine without doing that. Same with chlorine in the water, it's not necessary.
- DavidVoid 4y ago> For instance the eggs need to be stored in the fridge because they are dipped in chemicals, the rest of the world is fine without doing that. It's fairly common in parts of Europe to store eggs in the fridge too, not because they have to be stored in the fridge (like American eggs do), but because it makes them stay fresh longer.
- marginalia_nu 4y agoShelf-life on a literal shelf is like a week or two. Shelf-life in the fridge is months for euro eggs.
- kwhitefoot 4y agoEggs keep for a month in my kitchen, Norway. Not at their best after that time but perfectly safe.
- ido 4y agoNow try doing the same on the Mediterranean shore.
- iljya 4y agoI've personally kept eggs unrefrigerated in the tropics for more than 30 days. You just have to flip them every couple of days to keep the shell from drying out inside and cracking. These were eggs purchased in Panama before a sailing trip. You can't do this with US eggs though, as others have pointed out, because the shells are cleaned up (from chicken poop) and polished, removing the protective surface in the process.
- richrichardsson 4y agoI'd be a bit worried about parasites if not knowing the providence of a piece of fish going into sushi.
- giantg2 4y agoI make my own sushi at home. I get individually quick frozen filets and freeze them below -5F for about 2 weeks. This way I know they've been through the process.
- cshimmin 4y agoprovenance*
- richrichardsson 4y agoThanks, I really should have known better! (not sarcastic, I like corrections of errors like this)
- kijin 4y agoRaw salmon is one story. Salmon stored in a lukewarm dishwasher for 2-3 hours, neither cold enough to prevent the growth of bacteria nor hot enough to kill them, is a different story. Imagine a piece of sushi left on the shelf all afternoon in the summer in Phoenix, AZ!
- Nevermark 4y agoHard frozen first.
- xxs 4y agoNot necessary, it can be eaten as freshly caught with enough lime and salt. However what's offered in [the US] supermarkets is another story.
- Nevermark 4y agoUnfortunately, salmon can contain parasites that we are not resistant too. It is much safer to freeze even fresh caught salmon. If you are eating raw salmon at a commercial establishment, like a sushi restaurant, it was frozen.
- nivertech 4y agoNot all salmon species are sashimi-grade. Pacific and various types of river salmon must be properly cooked or hot smoked. The same is true for farmed salmon from freshwater ponds. Farmed Atlantic salmon can be eaten raw, marinated, or cold smoked, but is best deep frozen. Wild Atlantic salmon must be deep frozen.
- trelane 4y agoDo you have links to back this up?
- nivertech 4y agoHow The Desperate Norwegian Salmon Industry Created A Sushi Staple https://www.npr.org/2015/09/18/441530790/how-the-desperate-norwegian-salmon-industry-created-a-sushi-staple https://www.npr.org/2015/09/18/441530790/how-the-desperate-n...
- deleted 4y ago[deleted]
- carlosjobim 4y ago> Not all salmon species are sashimi-grade. You should never eat any fish or flesh cooked that you wouldn't eat raw.
- germinalphrase 4y agoMost people in most places don’t have access to fish/meat they can eat totally raw (without any cooking, curing, smoking, etc).
- nivertech 4y agoThat's my rule also. I'm mostly pescetarian, and don't eat freshwater fish neither raw or cooked. Even some salt-water fish is not recommended to eat raw. But frequently even fishmongers and chefs themselves don't know the exact spicies of the fish they selling or serving. There is so much of mislabeling in that industry, so it's impossible to know without DNA testing. I encountered even some celebrity chefs preparing raw dishes from freshwater fish. Some even doing it to save money, knowing that it may cause liver cancer to their customers. It's not that eating raw freshwater fish will always lead to the health problems, the fish should be from an endemic region, but it's still a lottery.
- refurb 4y agoAt least in the US, sushi grade salmon has to be flash frozen to be considered safe.
- giantg2 4y agoNot if it's farm raised. There's a specific FDA exception for farm raised fish.
- ashwagary 4y ago>Salmon is often eaten raw. Is cold smoked salmon considered raw or cooked?