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The European regulations linked there are out of date (2004). I linked to an article about the new ones. “The study was included in a wider EU review of parasi

by sambeau 13y ago

The European regulations linked there are out of date (2004). I linked to an article about the new ones. “The study was included in a wider EU review of parasites in fishery products carried out by the European Food Safety Authority (EFSA), which confirmed the Scottish findings and led to the introduction of the EU freezing exemption for farmed fish in 2011”.

huhtenberg 13y ago
> exemption for farmed fish A) Farmed fish only. The same fish that comes with a hefty dose of antibiotics and other tasty compounds [0], stuff that does break up but only if the fish is cooked. B) Now, wild salmon has parasites as it grows up and spawns in fresh water. I assume this is not a contention point. A + B + tell me again that you are OK with eating raw salmon and I'll tell you that you either like parasites or toxins :) And, after all, all salmon sashimi you'd get in any Japanese place comes from the deep-frozen fish. -- [0] http://www.albany.edu/ihe/salmonstudy/pressrelease.html http://www.albany.edu/ihe/salmonstudy/pressrelease.html - First hit in Google for "eating farmed salmon raw"
- sambeau 13y ago
  If you read my first comment I said exactly that. If it's wild — freeze it. If it's farmed — it's probably OK (from a parasitical point-of-view). Even in wild salmon the main risks of parasitical infection are from Tapeworm [1] (easily treatable) and Aniskasis [1][2](common in all fish, not a human parasite, usually not harmful). Plus, in the case of Anisakis cooking doesn't destroy the toxins that we react to so if it is infected theres a chance of a stomach upset and/or an allergic reaction even if cooked. With the current crisis of overfishing wild fish in the waters around the UK the environmental argument against farmed fish is tricky and complicated. I'd sooner eat farmed fish than endangered fish or bottom-trawled fish. As your link states, the biggest danger from eating salmon regularly is from PCBs, dioxins, dieldrin, and toxaphene etc. Freezing & cooking will do nothing for them. Plus these dangers appear in all large fish. As for: after all, all salmon sashimi you'd get in any Japanese place comes from the deep-frozen fish. May be the case in the US but it's not the case in the EU or, indeed, Japan. [1]http://www.nytimes.com/1981/09/30/garden/eating-raw-fish-the-dangers.html http://www.nytimes.com/1981/09/30/garden/eating-raw-fish-the... [2]http://en.wikipedia.org/wiki/Anisakis http://en.wikipedia.org/wiki/Anisakis

by sambeau 13y ago

huhtenberg 13y ago

> exemption for farmed fish A) Farmed fish only. The same fish that comes with a hefty dose of antibiotics and other tasty compounds [0], stuff that does break up but only if the fish is cooked. B) Now, wild salmon has parasites as it grows up and spawns in fresh water. I assume this is not a contention point. A + B + tell me again that you are OK with eating raw salmon and I'll tell you that you either like parasites or toxins :) And, after all, all salmon sashimi you'd get in any Japanese place comes from the deep-frozen fish. -- [0] http://www.albany.edu/ihe/salmonstudy/pressrelease.html http://www.albany.edu/ihe/salmonstudy/pressrelease.html - First hit in Google for "eating farmed salmon raw"

sambeau 13y ago
If you read my first comment I said exactly that. If it's wild — freeze it. If it's farmed — it's probably OK (from a parasitical point-of-view). Even in wild salmon the main risks of parasitical infection are from Tapeworm [1] (easily treatable) and Aniskasis [1][2](common in all fish, not a human parasite, usually not harmful). Plus, in the case of Anisakis cooking doesn't destroy the toxins that we react to so if it is infected theres a chance of a stomach upset and/or an allergic reaction even if cooked. With the current crisis of overfishing wild fish in the waters around the UK the environmental argument against farmed fish is tricky and complicated. I'd sooner eat farmed fish than endangered fish or bottom-trawled fish. As your link states, the biggest danger from eating salmon regularly is from PCBs, dioxins, dieldrin, and toxaphene etc. Freezing & cooking will do nothing for them. Plus these dangers appear in all large fish. As for: after all, all salmon sashimi you'd get in any Japanese place comes from the deep-frozen fish. May be the case in the US but it's not the case in the EU or, indeed, Japan. [1]http://www.nytimes.com/1981/09/30/garden/eating-raw-fish-the-dangers.html http://www.nytimes.com/1981/09/30/garden/eating-raw-fish-the... [2]http://en.wikipedia.org/wiki/Anisakis http://en.wikipedia.org/wiki/Anisakis