Step one: find a reputable fish market or sushi counter. Ask them directly: “Has this salmon been frozen to kill parasites?” If they say yes, you’re golden. If they say no, walk away. You’re not being rude; you’re being smart.
Step two: buy the freshest piece you can. Look for bright, translucent flesh with no brown spots. Press the fish gently with your finger—it should spring back. If it leaves a dent, it’s too old. And always keep it refrigerated until you’re ready to slice.
Step three: use a sharp knife. A dull blade will tear the delicate flesh, making it look mushy. Slice against the grain for sashimi, or cut into cubes for poke. Chill your knife in the freezer for five minutes beforehand—it makes for cleaner cuts.
Can You Eat Raw Salmon? Essential Tips for Safe Consumption | Signos
The “Eat This, Not That” Guide
Eat this: sushi-grade salmon from a reputable source, served as nigiri, sashimi, or in a poke bowl. Not that: salmon from a random catch-and-release trip that you didn’t freeze properly. And please, don’t eat the skin raw—it’s tough and can harbor bacteria. Stick to the flesh.
If you’re pregnant, immunocompromised, or feeding young children, the CDC recommends avoiding raw fish entirely. It’s a bummer, but better safe than sorry. For everyone else, moderation is your friend. Raw salmon is a treat, not an everyday meal.
One last fun fact: salmon is one of the few fish that contains astaxanthin, a powerful antioxidant that gives it that pink color. When you eat it raw, you’re getting that antioxidant in its most unaltered form. So yeah, it’s basically a beauty food—raw or cooked.
