First, let's address the elephant in the room—or rather, the tapeworm. Yes, raw salmon can harbor parasites. Anisakis is the party crasher you don’t want. But before you swear off sushi forever, know this: most farmed salmon is actually parasite-free.
Why? Because farms use controlled feed, so the fish never eats wild crustaceans that carry the little wrigglers. Wild salmon, on the other hand, is a different story. If you caught it yourself? Please freeze it first. The FDA says freezing at -4°F (-20°C) for seven days kills the bad guys. Yes, you have to plan ahead—no impulse sushi with Mr. Wild Salmon.
But Wait, There’s Bacteria Too
Even if the parasites are gone, bacteria like Salmonella and Vibrio love raw fish. Fun, right? This is where sourcing becomes your superhero. You cannot buy random grocery store salmon and call it a day. It needs to be labeled “sushi-grade” or “sashimi-grade.”
Think of that label as a secret handshake. It means the fish was frozen to kill parasites and handled with insane cleanliness. Does the government regulate this term? Nope. So ask your fishmonger questions. If they roll their eyes, find a new fishmonger.
