Posted on 06/06/2025 9:07:43 AM PDT by Red Badger
I only eat wild-caught Alaskan salmon.
Alaskan canned wild salmon is good too for a change of pace. No need to only eat the fresh flown in wild. I used to eat once each summer. Great cooked or raw in faked sushi. Which means eat with soy sauce and Dijon mustard instead of wasabi. White rice on the side. I do same with raw tuna.
“Salmon are infested with tapeworms. Bears can eat them raw because they hibernate and the worms starve to death over the winter.”
Grok3 says>>>
Yes, salmon can be infested with tapeworms, particularly a species called Diphyllobothrium, which is a type of fish tapeworm. These parasites can infect wild and farmed salmon, typically when they consume infected crustaceans or smaller fish during their life cycle. The tapeworm larvae can form cysts in the fish’s muscle tissue, which may be consumed by humans if the fish is eaten raw or undercooked.
However, the risk to humans is low if salmon is properly cooked, frozen, or sourced from reputable suppliers adhering to food safety standards. Cooking salmon to an internal temperature of at least 145°F (63°C) or freezing it at -4°F (-20°C) for at least 7 days kills the tapeworm larvae. Sushi-grade salmon is typically frozen to eliminate parasites.
“Get me some fresh caught yellowtail ...”
fish used in sushi must typically be flash-frozen to extremely low temperatures to be considered safe for consumption. This process helps kill parasites that may be present in the fish, making it safer to eat raw.
Elaboration:
Parasite Destruction:
.
Freezing fish at or below -4°F (-20°C) for at least 7 days or at -31°F (-35°C) for at least 15 hours is recommended by the FDA to effectively kill parasites.
Flash Freezing:
.
Flash freezing involves rapidly freezing the fish to prevent ice crystal formation that can damage the fish’s texture.
Sushi-Grade Fish:
.
Fish labeled as “sushi-grade” or “sashimi-grade” has typically undergone this freezing process.
Safety Concerns:
.
Raw fish can contain parasites, bacteria, and viruses, making it a food safety concern.
Restaurant Practices:
.
Many reputable sushi restaurants use frozen fish to ensure safety, though there is no strict oversight of chefs to ensure they follow freezing guidelines.
Now for restaurant grade sushi that’s all we eat today. No gas station sushi for us!
IS that restaurant still open? Ate there many decades ago when it first opened.
Lived there then.
IYes, it’s open. Never been there, though.
I make ceviche using bluegills that I catch from my pond. I only do it in the spring before the water temps get above 60° F.
It is absolutely delicious. No ill effects noted so far.
The Mrs. and I do a parasite cleanse a couple or three times a year as a part of our normal health regimen.
My B.i.L. was a fisherman and sometime in his thirties he came down with something that resulted in a hole in his intestine, infection, and sepsis which led to his death. I have wondered whether he had a fish hookworm from an undercooked fish. (He drank and smoked tobacco and other stuff which probably did not help.)
The only raw fish I have ever had is lox, which IIRC, does have some thing done to it. (Grav-lox is sugar cured I think.)
I was just referring to people on the welfare/foodstamp dole in CA when i said “Parasitic people” Lol.
Make your own wasabi...it blows away any store-bought prepared wasabi...the hair on your head will literally stand straight up and you will break into a sweat.
Or buy some horseradish root and grate it fresh
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