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Not 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

Not 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 ago
Do you have links to back this up?
- nivertech 4y ago
  How 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 ago
  Most people in most places don’t have access to fish/meat they can eat totally raw (without any cooking, curing, smoking, etc).
- nivertech 4y ago
  That'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.
- Broken_Hippo 4y ago
  This simply isn't true. Some things are perfectly safe cooked but unsafe when raw. Pork is a good example of this: Folks get parasites from undercooked pork. (I'm sure there are others, I just know this with pork). Cooking meat saves live and helps prevent food-born illnesses. Heck, this isn't even true with vegetables. Kidney beans need to be properly cooked so they aren't toxic. One kidney bean is enough to cause stomach distress. This is the reason you shouldn't cook raw kidney beans in a slow cooker - they need boiled. Other legumes have this toxin, but in lesser amounts so it isn't as important and as such, safe with most cooking methods.
  - messe 4y ago
    > Pork is a good example of this: Folks get parasites from undercooked pork I recall reading that that’s extraordinarily rare these days, no pun intended. It’s often okay to cook pork medium rare (or lower).
    - Broken_Hippo 3y ago
      I think some areas do better than others - you'll still want to cook it well if you don't know the regulations. You get similar differences with chickens: Not all areas require salmonella vaccines, and areas that don't have more cases.
  - carlosjobim 4y ago
    Do you want to eat those parasites after they are cooked? That is what I'm trying to say: I don't want to eat food that has bacteria, worms and parasites - even if they are killed by cooking. That is disgusting. I don't know how many times I've heard people say they need to cook their meat well or need the restaurant to cook it well to kill those parasites. Don't buy meat you don't trust the quality of! Don't go to restaurants where you think the meat has parasites! Instead of repeating things by habit that they've been told, why can't people stop and think about what they are doing?
    - fomine3 4y ago
      Good luck with never-bacteria foods. It's impossible. 100% no parasites chicken/pork is also hard but you can live without them.
giantg2 4y ago
"Not all salmon species are sashimi-grade." Do you mean the parasite destructor process doesn't work on all species? If so, do you have some info on that?
- pvaldes 4y ago
  Some populations have more parasites than other. Sashimi is cut in fine translucent lames in part for easing to spot the parasites (or more precisely to verify the absence of parasites).
  - giantg2 4y ago
    But if you're using the freezing method, the parasites will still be there but be dead. Using modern methods, it seems any species of salmon is safe to use for sashimi. Some are just more palatable than others.
    - pvaldes 4y ago
      If the parasites are visible my understanding is that is not sashimi grade meat and would be smoked or processed in several ways instead. I assume that Japanese would assure to remove any undesirable aspect in the meat before to make the fish and serve it just because would ruin aesthetics. I could be wrong.
      - giantg2 4y ago
        Just for aesthetics, maybe in Japan. In the US, there's no standard for sashimi grade fish. So there's no real difference between most fish marked sashimi grade vs most IQF.

trelane 4y ago

Do you have links to back this up?

nivertech 4y ago
How 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 ago
Most people in most places don’t have access to fish/meat they can eat totally raw (without any cooking, curing, smoking, etc).
nivertech 4y ago
That'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.
Broken_Hippo 4y ago
This simply isn't true. Some things are perfectly safe cooked but unsafe when raw. Pork is a good example of this: Folks get parasites from undercooked pork. (I'm sure there are others, I just know this with pork). Cooking meat saves live and helps prevent food-born illnesses. Heck, this isn't even true with vegetables. Kidney beans need to be properly cooked so they aren't toxic. One kidney bean is enough to cause stomach distress. This is the reason you shouldn't cook raw kidney beans in a slow cooker - they need boiled. Other legumes have this toxin, but in lesser amounts so it isn't as important and as such, safe with most cooking methods.
- messe 4y ago
  > Pork is a good example of this: Folks get parasites from undercooked pork I recall reading that that’s extraordinarily rare these days, no pun intended. It’s often okay to cook pork medium rare (or lower).
  - Broken_Hippo 3y ago
    I think some areas do better than others - you'll still want to cook it well if you don't know the regulations. You get similar differences with chickens: Not all areas require salmonella vaccines, and areas that don't have more cases.
- carlosjobim 4y ago
  Do you want to eat those parasites after they are cooked? That is what I'm trying to say: I don't want to eat food that has bacteria, worms and parasites - even if they are killed by cooking. That is disgusting. I don't know how many times I've heard people say they need to cook their meat well or need the restaurant to cook it well to kill those parasites. Don't buy meat you don't trust the quality of! Don't go to restaurants where you think the meat has parasites! Instead of repeating things by habit that they've been told, why can't people stop and think about what they are doing?
  - fomine3 4y ago
    Good luck with never-bacteria foods. It's impossible. 100% no parasites chicken/pork is also hard but you can live without them.

giantg2 4y ago

"Not all salmon species are sashimi-grade." Do you mean the parasite destructor process doesn't work on all species? If so, do you have some info on that?

pvaldes 4y ago
Some populations have more parasites than other. Sashimi is cut in fine translucent lames in part for easing to spot the parasites (or more precisely to verify the absence of parasites).
- giantg2 4y ago
  But if you're using the freezing method, the parasites will still be there but be dead. Using modern methods, it seems any species of salmon is safe to use for sashimi. Some are just more palatable than others.
  - pvaldes 4y ago
    If the parasites are visible my understanding is that is not sashimi grade meat and would be smoked or processed in several ways instead. I assume that Japanese would assure to remove any undesirable aspect in the meat before to make the fish and serve it just because would ruin aesthetics. I could be wrong.
    - giantg2 4y ago
      Just for aesthetics, maybe in Japan. In the US, there's no standard for sashimi grade fish. So there's no real difference between most fish marked sashimi grade vs most IQF.