Salmon for sushi and sashimi

why some people says that salmon is not recommend for sushi and sashimi?

I have never heard anybody saying such a thing.

However, one problem with raw salmon is that it can contain parasites. In order to kill the parasites, the salmon meat must be frozen for a while, before you can eat it.

As I understand it (not sure of accuracy, was told by an American Sushi chef) the pink fleshed salmon of American Sushi is not the same salmon found in Japan. The salmon in America is farm raised in a controlled environment, therefore is guaranteed (more or less) safe. Japanese fish tends to be wild caught, and salmon sushi is not as common there (again, my apologies for any known inaccuracies about Japanese salmon).

Most sushi places I go to, only serve slightly grilled salmon sushi, or salmon carpriccio style, or salmon with mayonnaise on top.


In America, Hong Kong and Australia, I find Salmon sushi is served just like that.


I am not sure of reasons either, but I have heard opposite - that farmed fish and prawns should not be eaten raw as it is likely to spread diseases and parasites. Deep Ocean fish however should be safe.



In chinese saying, however, Salmon is nearly 'poisonous' especially when raw, so I am thinking traditionally Japanese sushi might have this precaution too, even though no one talks about it (as do many other things).




In Australia, I used to eat a lot of Salmon sushi. Funny thing is, 90% of shops were using Ocean Trout but call it Salmon. The Japanese sushi chef told me, its because Ocean Trout has more body fat, tastes better, also slightly safer than real Salmon. However, some Japanese sushi chef in Australia use Salmon too.


Still confuses me!

In Singapore, it was on the news that salmon cultivated by farm is not safe to be eaten as they were fed with food that will cause cancer.

As for parasites in salmon, I heard Japanese take pills that will sort of clean their body system of parasites. Correct me if I'm wrong.

well, as far as parasites, true enough. Same risk is inherent of nearly all sushi/sashimi meats, though. Raw meat = parasitic risk. Some are even frozen/thawed/frozen/thawed to break the entire life cycle of a parasite. Salmon taste good to me, though. I ate it pretty regularly for three years.

To be correct Australian salmon sushi is raw not grilled.

It seems that the reason the Japanese do not eat raw salmon is because it can contain two types of worms. Freezing for 48 hours seems to kill them, but the temperature must be less than -20C, colder than a household freezer. Best avoided. Others to avoid eating raw are any freshwater fish and mackerel, which also contain bugs/worms. Smoked or cooked salmon is fine.

I heard Japanese take pills that will sort of clean their body system of parasites.
The pickled ginger you find on the table in a sushi restaurant is intended to help kill the parasites and worms.