Hi Q,

I agree - most salmon are flash frozen at sea in liquid nitrogen - which
kills any parasites. ( But I once ate a "brain worm" in some chopped
salmon sashimi at a cheap sushi place in Silly Valley around 1990 - but
it crawled back up my esophagus and throat until I coughed and spit it
out.. (Lucky Me!) ) The sushi I buy is cut so thin and clear and
fresh that you are very safe eating it. Of course since that episode
I'm always looking at it fairly carefully before - and I chew it more.



John Q. Public wrote:
> On 26 Nov 2006 08:38:52 -0800, wrote:
>
>> Problem is that salmon is a part-time fresh water fish, and fresh water
>> fish are dangerous to eat raw.
>
> I quite often think of that very thing.
>
> Are there any studies done on the sushi quality of Salmon coming from
> their salt water habitat into a freshwater environment, or in stages
> thereof?
>
> I've always thought that Salmon caught at the point of migrating to
> fresh water would be the optimum of sushi quality, but that is only my
> thoughts, nothing I've read or experienced would substantiate this.
>