Sushi Grade Salmon and Parasites

[logose]

I have conflicting info on sushi grade salmon. I know that some of it is odorless smoked while others that are free of the dark fatty meat and very fresh of course can be used as sushi grade. Are parasites prevelant in wild salmon that usually makes them not a candidate for sushi grade?

[kokopuffs]

Where do you think the word "salmonella" comes from?

[logose]

Kokopuffs,thank you for trying to answer this question. But, I know the very basic information of where salmonella comes from. That still doesn't answer my question of is wild salmon ever considered sushi grade? I have had two conflicting professional opinions on this. One was from a fish monger at a local store.She said because of the parasites that wild salmon should not be used for that purpose. The other one came from a man who does the procruement for a local wholesale fish house that our school(a culinary school for professional students) deals with for my Asian cuisine classes. He said that salmon was one fish that at least at his place comes in fresh and clean of parasites and you can use the wild ones for sushi grade. Since the fish monger gets her fish from the fish house, I did not know who to believe. Just like some other fish that are not farmed are considered sushi grade, is wild salmon?
I hope that explains the question and makes it more clear.
Thanks
Lorraine

[kokopuffs]

To my knowledge, salt and therefore salt water is deadly to bacteria. Think of osmosis: salt attracts water and therefore dehydrates bacteria (and you and me). Remember salted pork products (bacon) from a century and a half ago? That's why meat products were and some still are salted. My assumption is that wild salmon, like live "sushi seafood", inhabits salt water and must be eaten within 24 hours of capture. Their saline flesh will kill any bacteria due to osmosis resulting in bacterial dehydration for up to one day.

[ April 04, 2001: Message edited by: kokopuffs ]

[logose]

Quite possibly. That might explain why most fresh water fish is not used as sushi or sashimi. Salmon though is an ocean fish that actually returns to fresh water to spawn.I think many times wild salmon is caught in fresh water streams and not in the ocean.
Maybe that is what prompted the idea that wild salmon cannot be eaten raw.
Thanks for your input.
Lorraine

[Anneke]

There are all kinds of parasites that exist in fresh and in salt water; they are just different. Bacteria and parasites are not the same thing. I'm no expert but I heard somewhere that if you aren't cooking a fish, the only way to eliminate harmful parasites is by deep-freezing it first. In fact, no sushi grade fish is immune from parasites, which is why it is recomended that pregnant women abstain from raw fish altogether.

A.

All fish, whether saltwater or freshwater, including anadromous fish like salmon or catadromous fish like American eel, must maintain about the same salinity in their tissues. In general, most animals (including us) are saltier than freshwater but not as salty as salt water. Freshwater fish are constantly gaining water through their skin via osmosis and must excrete water to maintain their salt balance. Saltwater fish, conversely, lose water via osmosis and must constantly drink water to maintain balance.

[Pete]

I eat many fish raw, including wild salmon and have never had a problem with it. The most important thing is to buy from a reputable fish monger. One who knows where his fish is coming from. Certain fish should not be caught in certain areas of the oceans at different times of year because parasites may congregate there. A good fish monger will know these things and know not to buy...say tuna caught off the coast of Brazil during Feb. (just for example).
Any time you eat raw fish, like any raw meat, there is the potential that it contains some type of parasite, but the chances of you contracting anything is very slim. I have eaten sushi, tartare, and carpaccio for years and have never once gotten sick from it.