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 wil

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