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Jan 9, 2008 10:24 AM

What fish can be eaten raw?

Question stems from my broiling salmon last night. Everytime I think it's "just cooked through", it's cooked through completely. I am always hoping for soft, moist "finishing right out of the oven as fish is still hot & cooking". I guess I am just afraid if I take it out too early that it won't be cooked in the middle. Is eating raw salmon or snapper at restaurants (which I do) equivalent to my "seared on the outside, uncooked in the middle"? I tried a new recipe last night & broiled the salmon (eh, trying to eat healthy) but in the past have pan seared it.

So is ANY fish I buy at let's say, Safeway or Whole Foods, okay to be eaten raw or just ahi tuna and other "sushi grade"? Normally, I buy my fish at specialty stores. Also, I am allergic to shellfish so I am only posing fish question although having eaten shrimp in past, can't imagine that can be eaten raw. Thanks!

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  1. There isn't an FDA standard for "sashimi grade" or "sushi grade" fish, unfortunately. The closest you can come is what they call the "parasite destruction guarantee", which is accomplished by 'freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours' which is required in order to kill parasites.

    I hope this helps.

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