Raw fish has long been a delicacy in many cuisines, particularly in Japanese dishes such as sushi and sashimi. While certain fish are safe to eat raw, others pose significant health risks if not properly handled.

Salmon and various seafish are commonly consumed raw, but why is this the case? This article explores the factors that make these fish safer to eat raw, the risks associated with consuming raw seafood, and how to minimize those risks.

The Safety of Eating Raw Fish

1. Lower Risk of Parasites in Saltwater Fish

One of the primary reasons why certain sea fish, including salmon, can be eaten raw is the lower risk of parasitic infections compared to freshwater fish. Many freshwater fish, such as carp or tilapia, are more likely to carry harmful parasites like tapeworms and liver flukes. These parasites can be dangerous to human health and typically require thorough cooking to eliminate.

In contrast, saltwater fish live in an environment where parasites struggle to survive due to the high salinity levels. Many parasites that thrive in freshwater cannot withstand the conditions of the ocean, reducing the risk of infection when consuming raw sea fish. However, this does not mean that all sea fish are entirely free from parasites.

2. Freezing Eliminates Parasites

Even though sea fish have a lower risk of parasites, freezing is an effective method to ensure safety. According to the U.S. Food and Drug Administration (FDA), fish intended for raw consumption should be frozen at -20°C (-4°F) or lower for at least seven days or at -35°C (-31°F) for at least 15 hours. Freezing kills most parasites that may be present, making the fish safe to eat.

Many restaurants and seafood suppliers follow these guidelines to ensure that the raw fish they serve is free from parasites. Sushi-grade or sashimi-grade fish typically undergo rigorous freezing procedures to meet safety standards.

3. Bacterial Concerns and Proper Handling

While freezing helps eliminate parasites, bacteria are another concern when eating raw fish. Fish spoil faster than other meats due to their high moisture content and enzymes that break down proteins quickly. However, strict handling and storage practices can mitigate bacterial risks.

To ensure safety, raw fish should be:

• Harvested from clean, cold waters: Cold temperatures slow bacterial growth, making fish from colder regions safer to eat raw.
• Stored properly: Fish should be kept on ice or refrigerated immediately after being caught to prevent bacterial proliferation.
• Handled hygienically: Proper cleaning, gutting, and filleting techniques reduce the risk of contamination.

4. High Levels of Omega-3 Fatty Acids

Salmon, in particular, is rich in omega-3 fatty acids, which contribute to its popularity as a raw food choice. Omega-3s provide numerous health benefits, including improved heart health, reduced inflammation, and enhanced brain function. Consuming raw salmon ensures that these delicate fatty acids remain intact, as cooking can sometimes degrade their nutritional value.

5. Unique Texture and Flavor Profile

The texture and taste of raw salmon and other sea fish are often preferred over cooked versions. Raw salmon has a buttery, melt-in-your-mouth consistency, while other raw sea fish varieties have a firm yet tender texture. Cooking can alter the natural flavors and make the meat firmer, whereas raw consumption preserves the delicate taste and texture that many seafood lovers appreciate.

Risks of Eating Raw Fish

Although salmon and certain sea fish can be safely eaten raw under proper conditions, there are still some risks to consider:

1. Parasite Contamination

As mentioned earlier, while parasites are less common in saltwater fish, they are not entirely absent. Anisakis worms, for example, are a type of parasite found in some saltwater fish, including salmon. Ingesting these parasites can cause anisakiasis, a condition that leads to nausea, vomiting, and stomach pain. Freezing fish before consumption greatly reduces this risk.

2. Bacterial Infections

Raw fish can harbor bacteria such as Salmonella, Vibrio, and Listeria, which can cause foodborne illnesses. These bacteria thrive in contaminated or improperly handled fish. Restaurants and seafood suppliers must follow strict hygiene and temperature control practices to minimize bacterial contamination.

3. Mercury Levels

Certain larger sea fish, such as tuna, swordfish, and king mackerel, tend to accumulate higher mercury levels. Consuming large quantities of these fish can lead to mercury poisoning, which can affect neurological health. Salmon, however, has relatively low mercury levels, making it a safer option for regular raw consumption.

How to Safely Eat Raw Fish

To enjoy raw salmon and other sea fish safely, follow these best practices:

1. Choose Sushi-Grade Fish: When purchasing raw fish, look for labels indicating “sushi-grade” or “sashimi-grade.” These terms indicate that the fish has been handled and frozen according to safety guidelines.
2. Buy from Reputable Sources: Purchase fish from trusted seafood markets, restaurants, or suppliers that follow proper food safety protocols.
3. Check for Freshness: Fresh fish should have a mild ocean smell, clear eyes, and firm flesh. Avoid fish with a strong fishy odor or discoloured patches.
4. Proper Storage: Keep raw fish refrigerated at or below 4°C (40°F) and consume it within a day or two for maximum freshness and safety.
5. Practice Good Hygiene: Use clean knives, cutting boards, and utensils when preparing raw fish to prevent cross-contamination.
6. Consider Freezing at Home: If you are unsure whether your fish has been frozen to eliminate parasites, freeze it yourself before consuming it raw.

Conclusion

Salmon and other sea fish can be safely eaten raw due to their lower risk of parasites, the effectiveness of freezing methods, and proper handling practices. While raw fish consumption comes with some risks, following safety guidelines and sourcing high-quality, sushi-grade fish significantly reduces those concerns.

Whether enjoyed in sushi, sashimi, or poke bowls, raw salmon and sea fish offer a delicious and nutritious dining experience when prepared and consumed correctly.