"Joe" > wrote in message
ups.com...
> Hi, I'm new to this group. I just recently moved from an area that had
> an awesome Japanese market that sold all kinds of sushi grade fish. Now
> that I live in Fairfield, CT I can't find a Japanese market that
> specializes in raw fish. I have found a reputable fish monger who won't
> sell farmed Salmon because of the health concerns but tells me his wild
> Salmon is flown in daily. I've already bought and eaten this salmon raw
> twice (which had absolutely no smell) and it was delicious. Tonight
> I've been reading about this wonderful worm called Anisakis that seems
> to be found in salmon. Should I be concerned? I understand flash
> freezing kills the worms but may not kill the larva. Should I ask the
> fishmonger if it's been flash frozen? If it hasn't do I have to abandon
> my addiction? My love of preparing my own salmon sushi is going to be
> the death of me.
>

In Japan, Salmon was never a traditional sushi ingredient because of both
the distance
from where they caught (up north) and the risk of parasites. In the US,
Japanese itanae trained in
Japan will marinate salmon in salt and vinegar first, then cut away the
surface, as a
precautionary measure. If one had to choose between farmed and wild salmon
for raw consumption,
I would choose the farmed. While many people talk down farmed salmon,
clearly the the use of
antibiotics and at the very least a close observation and testing of the
farmed fish reduces the chances
of there being a parasite. This obviously can't happen with wild fish. Which
also can mingle in
waters with pinnipeds whose dropping I believe are linked to some parasites.
Perhaps the safest method for consuming raw salmon is the way it is done in
Japan, frozen first then
thawed. This practice came from the aboriginal Ainu people who froze their
salmon first. Freezing
at refridgerator freezer temperatures doesn't kill any parasities, but it
will weaken them to the point that
they can't cause you harm.
Oddly, I've seen Anisakis in fish I've caught and fish I've bought, even
amazingly inside an Ankimo
(monkfish liver) but never in salmon.
Musashi

Musashi wrote:
> While many people talk down farmed salmon, clearly the the use of
> antibiotics and at the very least a close observation and testing of
> the farmed fish reduces the chances of there being a parasite.

How does antibiotics reduce the chance of seeing a parasite?

What I've been taught is that antibiotics are only good against bacteria.



--
The suespammers.org mail server is located in California; do not send
unsolicited bulk e-mail or unsolicited commercial e-mail to my
suespammers.org address. It's my life: http://www.laitinen.org/blog/

"Esa Laitinen" > wrote in message
...
> Musashi wrote:
> > While many people talk down farmed salmon, clearly the the use of
> > antibiotics and at the very least a close observation and testing of
> > the farmed fish reduces the chances of there being a parasite.
>
> How does antibiotics reduce the chance of seeing a parasite?
>
> What I've been taught is that antibiotics are only good against bacteria.
>
>

Good point. Use of antibiotics would be only part of the
health maintenance program which would include
observation and testing. Thanks for pointing this out.
M

Remind me not to eat raw salmon any more.

> wrote in message
oups.com...
> Remind me not to eat raw salmon any more.
>

I really don't think that eating raw salmon is any more or less risky than
eating any other commercially caught fish.
As I said if you are concerned there are methods to
minimize the risk.
M

Musashi wrote:

> > wrote in message
> oups.com...
>> Remind me not to eat raw salmon any more.
>>
>
> I really don't think that eating raw salmon is any more or less risky
> than eating any other commercially caught fish.
> As I said if you are concerned there are methods to
> minimize the risk.


My view is that whatever food you are talking about, fish or any other, and
whether the food is raw or cooked, there is risk. I don't think there are
substantial differences in risk depending on what you choose to eat, so I
choose to eat what I like. That includes raw salmon and rare hamburgers.


--
Ken Blake
Please reply to the newsgroup

Ken Blake wrote:
> Musashi wrote:
>
>
> wrote in message
groups.com...
>>
>>>Remind me not to eat raw salmon any more.
>>>
>>
>>I really don't think that eating raw salmon is any more or less risky
>>than eating any other commercially caught fish.
>>As I said if you are concerned there are methods to
>>minimize the risk.
>
>
>
> My view is that whatever food you are talking about, fish or any other, and
> whether the food is raw or cooked, there is risk. I don't think there are
> substantial differences in risk depending on what you choose to eat, so I
> choose to eat what I like. That includes raw salmon and rare hamburgers.

Or raw beef I just made Steak Tartare last week for Thanksgiving day lunch.
Always a treat!

--
Dan