Is it Safe to Eat Sashimi?

How Often Is It Safe To Eat Sushi?

Salmon are generally infested with parasites. So when you buy raw salmon, only use it if you know it has been frozen according to FDA guidelines. This means that it has previously been frozen at a sufficiently low temperature (lower than your home appliances) long enough to kill the worms. Degrees off the boat? Cook the salmon.

Tuna and yellowtail (Japanese amberjack) are generally not a parasite risk. However, if you live on the east coast and call your local species of amberjack "yellowtail," to my knowledge, it is another species that is common with worms. It's not harmful to humans (but why are you risking it?).

The thing about delicious large marine fish is that almost all of them are predators, which means that mercury is concentrated in them. Much "how much" depends on local human influence and how far a species of fish can reach. I would envision that fish on the US East Coast / Atlantic will have more mercury problems with much of the traditional coal-fired power plants. It is best to contact your local government agency for advice on what types of fish are at risk for mercury and in what quantities (larger fish have more) and how often, if at all, the fish is safe to eat.

Nuclear Wang

In most places, "sushi quality" has no uniform or regulated definition. This does not mean that the fish has been frozen at a specific temperature or for a specific length of time.


@ NuclearWang - You are correct. Edited and thanks.