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Oct 5, 2009 12:29 PM

I'm scared of sushi

No not the faux-stuff like California rolls, but the real raw fish. I know the chances of catching a parasite are pretty low, or these places would go out of business. But, all you need to do is catch one of those nasty critters to have a a really bad year. Can anyone assuage my fears?

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  1. Have you compared the parasite rates from sushi to the E-Coli rates from various foods ?

    1. I'm not a sushi "expert" but my understanding is that most fish that is intended to be served raw should be frozen at a low enough temperature for long enough to kill parasites. I'm not sure to what extent or how this is enforced at the restaurant level.

      1. So basically anything but salmon is considered safe? How do you know that the salmon sashimi isn't fresh water?

        1 Reply
        1. re: ArrowSmith

          it depends on where you eat, but the salmon served at many sushi places is actually smoked, and therefore no more risky than the other fish.