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Feb 20, 2009 08:33 AM

Sushi or Gravlax from Wild Salmon

I recently read an article stating that due to parasites, eating raw wild salmon is more dangerous than raw farmed salmon. I'm really trying to stay awaw from farmed salmon.

Anyone have any thoughts on this matter?

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  1. I eat raw wild salmon every one or two weeks. I have never experienced any ill effects. I don't have any empirical data other than that to answer your question though. If you really like it, don't worry about it. If on the small chance you do get a little sick, so be it. Its worth it. :-) As far as I know there are no life threatening parasites in wild salmon.

    I would definitely risk it over eating farm raised.

    1. I try very hard to avoid farmed salmon under all circumstances, and would absolutely refuse to eat it raw. Nasty muddy-tasting stuff. I will eat raw or cured salmon in reputable restaurants and sushi places, not every day nor in great quantity - had some yesterday for lunch, a fabulous "salmon benedict" dish that I adore - and take my chances.

      1. Have you read the worms in fish thread yet ?

        I have used wild salmon for gravlax with great success. If it has parasites I don't want to know. I never eat the farmed since I read about how toxic and environmentally harmful it is.

        2 Replies
        1. re: lupaglupa

          Yup, I just read it. I will examine my fish very carefully from now on :-)

          1. re: acd123

            It was certainly a thread to give one pause!

        2. Freeze it for a couple of days--that solves the problem. Flash freezing yields a good product. If your freezer is 0 or below, put a silpat mat on a large aluminum baking sheet, pre cool it in the freezer and lay the unwrapped salmon fillet right on the mat and put it in the freezer, Don't even peek for a couple of hours. After that you can remove the fillet from the mat and wrap it up for storage.

          1. Can anyone here provide the risk differences in parasites and infection found in ocean Great Lakes Salmon and ocean fish? Are chances of problems greater with the fish I take here on Lake Huron if I use them raw?

            acd123, stop reading. Go fishing.

            2 Replies
            1. re: DockPotato

              Freshwater parasites are real nasties as they are better adapted to use you as a host. That is why fresh water fish are never used for sushi. The salmon in the great lakes are not anadromous as they live their entire life in fresh water. Had a local problem a few years back when sushi was just taking off in this area, some locals made it with fresh walleye and they got to meet all sorts of new doctors.........

              1. re: NVJims

                walleye maki? ewww and I'm not squeamish in the least.