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.

Problem is that salmon is a part-time fresh water fish, and fresh water
fish are dangerous to eat raw.

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.

I just googled up and read this informative article and discussion on
this very subject:

http://beyondsalmon.blogspot.com/200...sakis-and.html

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.
>
I'm going out on a limb here and say that commercially caught salmon
happens almost always in salt water (guess I didn't like the size of the
limb.) Penned salmon are always raised in salt water.

Now I sit back and wait to get bombed ;-)

--

><<XX>;> Buddy

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.
>

"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

"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.


Lots of sushi places sell wild salmon here in Vancouver, and I mean lots.
The farming industry likes to keep the no-wild-salmon myth alive, that's
what my itamae says.