Are Salmons Safe to Eat Raw? A Guide to Sashimi Safety

December 3, 2025 •

3 min read

According to the FDA, raw salmon and other finfish are a known source of parasites, raising a crucial question for seafood lovers: Are salmons safe to eat raw? The answer is nuanced, depending heavily on the fish's origin, handling, and preparation to mitigate the risk of foodborne illnesses.

Quick Summary

Raw salmon can be safe to eat if properly sourced and prepared, but it carries inherent risks like parasites and bacteria. Specific high-risk groups should avoid raw fish entirely. Safe consumption depends on professional handling, freezing to kill parasites, and proper hygiene during preparation.

Key Points

Source Matters: For raw consumption, choose salmon labeled as 'sushi-grade' from a reputable fishmonger or market, as this indicates it has been handled for raw use.
Freeze to Kill Parasites: The FDA requires fish intended for raw eating to be frozen at specific low temperatures for a set duration to eliminate harmful parasites.
Farmed vs. Wild: High-quality farmed salmon is generally lower risk for parasites than wild-caught, but both require proper handling.
High-Risk Groups Beware: Pregnant women, young children, older adults, and those with weakened immune systems should avoid raw fish due to increased risk of illness.
Practice Proper Hygiene: Prevent bacterial contamination by using separate cutting boards and utensils for raw fish, and keeping it properly refrigerated.
Check for Freshness: Before eating, inspect raw salmon for a mild smell, firm texture, and bright color; a fishy odor, sliminess, or discoloration are signs of spoilage.

Understanding the Risks of Raw Salmon

While delicious and rich in nutrients like omega-3 fatty acids, raw salmon poses specific health risks that need to be addressed before consumption. The primary concerns are parasites and bacteria, which can be eliminated through proper preparation.

Parasites and Other Pathogens

Raw, wild-caught salmon is susceptible to carrying parasites such as Anisakis and tapeworms. While often harmless to the fish, these can cause serious health issues in humans, including severe gastrointestinal distress. The risk of parasites is significantly lower in farmed salmon, particularly those raised on parasite-free diets in countries with strict fishing regulations. However, improper handling can still introduce bacteria and viruses, regardless of the salmon's origin.

Environmental Pollutants

Both wild and farmed salmon can contain trace amounts of persistent organic pollutants (POPs) and heavy metals. While cooking can reduce the levels of some pollutants, it is not a foolproof solution. The level of these contaminants is generally low and within safe limits, but it remains a consideration for raw consumption.

The “Sushi-Grade” Standard: Fact vs. Fiction

The term “sushi-grade” is widely used but is a marketing term, not a government-regulated standard in most places, including the U.S.. It indicates that the fish has been handled and processed under conditions deemed safe for raw consumption by the seller. Relying solely on this label can be misleading. A better approach is to understand what constitutes safe preparation.

How to Safely Prepare Raw Salmon

Properly preparing salmon for raw consumption, especially at home, requires specific safety measures to kill parasites. The Food and Drug Administration (FDA) provides clear guidelines for this process.

Freezing for Parasite Destruction: To be considered safe for raw consumption, the fish must undergo a freezing process. The FDA recommends one of the following methods:

Freezing at -4°F (-20°C) or below for at least seven days.
Flash-freezing at -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours.
Flash-freezing at -31°F (-35°C) or below until solid, and storing at -4°F (-20°C) or below for 24 hours.

Home freezers typically do not reach these temperatures, so purchasing professionally frozen fish is often the safest option.

Best Practices for Home Preparation:

Source with Trust: Purchase your salmon from a reputable fishmonger who can confirm the fish has been properly handled and frozen for raw use.
Keep it Cold: Store raw salmon in the coldest part of your refrigerator and use it within one to two days of thawing.
Practice Strict Hygiene: Use clean cutting boards, knives, and utensils for raw fish and avoid cross-contamination with other foods.

Comparison: Wild vs. Farmed Salmon for Raw Eating


Feature	Wild-Caught Salmon	Farmed Salmon (High-Quality)
Parasite Risk	Higher risk, requires proper freezing.	Lower risk due to controlled, parasite-free diets.
Nutritional Profile	Often richer in omega-3s and flavor due to natural diet.	Can be less nutritious depending on farming practices.
Environmental Concerns	Wild harvesting can have sustainability issues.	Environmental impact can vary greatly depending on farming methods.
Safety for Raw Use	Safe only after proper commercial freezing to kill parasites.	Safer for raw consumption without freezing if from a controlled, reputable source.

Health Considerations: Who Should Avoid Raw Salmon?

Certain individuals should avoid eating raw or undercooked fish altogether due to a higher risk of severe foodborne illness. This includes:

Pregnant women: At a higher risk of Listeria infection, which can be dangerous for the fetus.
Young children and older adults: Have weaker immune systems, making them more susceptible to illness.
Individuals with compromised immune systems: Those with conditions like HIV/AIDS, cancer, or liver disease should be especially cautious.

Conclusion: Making an Informed Choice

In short, the safety of eating raw salmon is not a given but is a result of meticulous handling and preparation. While delicious, raw salmon should only be consumed if it has been properly frozen to eliminate parasites, or is sourced from a trusted, high-quality farmed supply. For most home consumers, purchasing fish labeled for raw consumption from a reputable supplier is the best way to ensure safety. For anyone in a high-risk category, the safest choice is to enjoy salmon cooked thoroughly. As with any raw food, being an informed consumer is the most important step.

For more information on foodborne illness, visit the CDC's official website: CDC Food Safety.

Frequently Asked Questions

No. Unless you are certain the salmon was raised in a parasite-free environment and handled with impeccable hygiene, you should only eat raw salmon that has been properly frozen to kill potential parasites, according to FDA guidelines.

Sushi-grade is a marketing term, not a legally regulated one. It's used by retailers to indicate that the fish is of high quality and has been processed for safe raw consumption, typically through specific freezing methods.

Most home freezers do not reach the required temperatures of -4°F (-20°C) or lower consistently enough to effectively kill parasites. It is safest to purchase fish already certified for raw consumption.

Symptoms can include abdominal pain, nausea, vomiting, diarrhea, and in some cases, an allergic reaction. A tingling sensation in the mouth or throat while eating can indicate a live parasite and the fish should be spat out immediately.

High-quality farmed salmon, raised on parasite-free diets, generally has a lower risk of parasites than wild-caught salmon. However, all salmon for raw consumption should be properly handled and prepared to ensure safety.

Signs of spoilage include a strong, fishy or sour smell, a slimy or mushy texture, and discoloration (dull, gray, or browned edges).

No, curing methods like salting or marinating are not sufficient to kill all parasites. Curing changes the flavor and texture but does not replace the critical freezing step.