I used to go salmon fishing every summer in Homer Alaska. We’d clean the salmon ourselves at the end of each day (the marina has facilities for that). The salmon have parasites. It’s just part of the deal. We’d drop off the fish at Coal Point each day(seafood company in Homer) where they would freeze it. If you tell them when you’re leaving, they’ll have all of your fish boxed up with dry ice, ready to be put on a plane as luggage.
So the fish has parasites but gets frozen and then cooked. I’m still alive to tell the tale :)
When you grill salmon, how do you determine when done? No squigglies?