Can you eat raw salmon?

In this short article, we will answer the question “Can you eat raw salmon?” and will show you a safe way of doing so.

Can you eat raw salmon?

Yes, you can eat raw salmon. Theoretically, eating raw salmon is not harmful to your health. In actuality, the protocols cover more than just the fish; they also cover handling considerations, hygiene, quality assurance, and professional expertise.

Consequently, the best salmon available can be purchased. The fish is put in danger, though, if the area is contaminated or the temperature is not under control. So, taking care of the fish is the key to being safe when consuming salmon in its natural state.

Ah, but it’s quieter here at home, isn’t it? I’m considering ordering the salmon.

On the other hand, we typically lack the expertise to handle uncooked fish. Therefore, the refrigerator’s high temperature and our lack of preparation knowledge could place us in a situation that is easily avoided.

Do the salmon’s quality and place of origin matter?

Yes, eating fish ensured by its provenance is significantly safer. Did you know, for instance, that some people advise against eating raw seafood? Take salmon, for instance.

In actuality, some farms and salmon breeding grounds include toxic contaminants. Here, we’re discussing heavy metals like mercury as well as industrial substances like polychlorinated biphenyls (PCBs).

Therefore, the entire supply chain for that fish will be impacted if the fishmonger who provides the salmon is not attentive in selecting good suppliers.

For this reason, I constantly advise clients to seek out a fishmonger of the highest calibre, one who is reputable and trustworthy. Having food that is safe and of high quality is frequently worth spending a little bit more for.

The following are some factors that make salmon risky:

  • bacteria growth as a result of the location’s high temperature.
  • inadequate cooling, which is often no more than 2°.
  • contaminated kitchenware and countertops.
  • incorrect or careless handling of the fish during preparation.
  • Purchase salmon with an uncertain provenance from questionable sources.

You should be aware of a problem that many people don’t discuss!

You are not mistaken if you’ve ever heard someone advise against eating raw salmon because of the danger of worm infection. The parasite Anisaki, which causes anisakiasis, can be found in a variety of fish.

Typically, the parasite is transmitted by the fish when it consumes larvae found in seawater. In turn, the eggs excreted by various marine mammals, including dolphins, whales, and sea lions, release the larvae.

The salmon ingests the larvae and can grow the parasite as a result. As a result, it is frequently safer to buy “wild fish” from knowledgeable sources or ingest farmed salmon that has been raised in a more regulated setting.

Ah, but then it’s better not even to eat raw salmon. It doesn’t entirely function like that because there are several techniques to stop it, like:

Salmon should be frozen and kept at -20°C for around 7 days. Fish should be frozen at even lower temperatures, such as -35°C when it is being kept for quick consumption.

Here’s a tip: these two options aid in the removal of potential fish parasites and increase security.

Three steps to a healthy and delectable raw salmon preparation:

  1. Select the best salmon.

Since we are discussing raw fish, the preparation process could seem simple. But there are a few things you need to be aware of. The first one is specifically the fish selection.

You only need the salmon loin, which is the centre of the meat, to make the sashimi. Serving the sashimi with Japanese cucumber and turnip fillets is the plan. We’ll also include some ginger that has been thinly sliced.

  1. Obtain suitable utensils.

To ensure that everything is sterilised, perfect cleanliness must go hand in hand with the separation of utensils. Having stated that, list the items you’ll need:

  • a very cutting blade.
  • new cloth and sheets with multiple uses.
  • a dish or tray to divide the fish into portions.
  • Two boards: one for handling the clean meat and the other for removing the skin.
  1. Execute precise cuts

The most crucial step is cutting the salmon since this is when the loin, the highest part of the meat, is removed.

You can purchase the loin already prepared for filleting if you don’t have “intimacy” with the salmon cut. Consequently, adhere to the proper cutting technique:

  1. Turn the loin’s thinnest portion in your direction.
  2. Hold the knife firmly in your hand, with the middle finger pressing against the knife’s heel and the index finger resting on top.
  3. Cut down in one direction, working from the thickest section to the thinnest, all in one move.
  4. To be uniform and extremely professional, the fillets should be between 0.7 and 1.0 cm.
  5. To avoid flattening or crushing the fish, the cut should have just the right amount of hardness and lightness.


In this short article, we answered the question “Can you eat raw salmon?” and have shown you a safe way of doing so.


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