What fish are you allowed to eat raw?

October 21, 2025 •

5 min read

According to the Food and Drug Administration (FDA), commercially prepared raw fish must be frozen to specific temperatures to kill parasites. This vital safety step is required for nearly all species, but what fish are you allowed to eat raw without this treatment, and what precautions should you take at home?

Quick Summary

This article explains which types of fish can be safely consumed raw, detailing the importance of proper freezing for parasite destruction and emphasizing the need to purchase from reputable sources. It covers specific fish varieties, explains 'sushi-grade' labeling, and offers essential handling tips to minimize health risks associated with raw seafood.

Key Points

Tuna is a special case: Due to its size and marine habitat, large tuna species are often exempt from FDA freezing requirements for raw consumption because they have a low risk of human-infectious parasites.
Farmed vs. Wild Salmon: Only farmed salmon that is certified parasite-free from its feed is considered safe for raw consumption without prior freezing. Wild salmon must be frozen to kill parasites.
"Sushi-Grade" is not a rule: The label "sushi-grade" is a marketing term, not a regulated standard. Its safety relies on the integrity and practices of the fish market selling it.
Commercial freezing is key: Standard home freezers cannot reach the temperatures required to kill all parasites. Most fish intended for raw use must undergo a specific commercial freezing process.
Strict handling is non-negotiable: Proper hygiene, including using separate utensils and keeping fish consistently cold, is vital for preventing bacterial contamination during home preparation.
Vulnerable individuals should abstain: People with weakened immune systems, such as the elderly, children, and pregnant women, should avoid eating raw fish due to higher risks of foodborne illness.
Never eat raw freshwater fish: Freshwater fish carry a much higher risk of harboring parasites, including tapeworms, that can be harmful to humans.

What Defines Safe Raw Fish?

Consuming raw fish comes with inherent risks, primarily from parasites and harmful bacteria. The key to safety lies in proper handling, freezing, and source verification. The term "sushi-grade" is not officially regulated but is used by reputable suppliers to indicate fish that has been prepared with raw consumption in mind, typically involving a specific freezing protocol.

The Importance of Commercial Freezing

Most parasitic threats in marine fish can be neutralized by freezing. The FDA mandates that fish intended for raw or undercooked consumption be frozen to kill parasites. Standard home freezers, which typically reach only 0°F (-18°C), are not cold enough for a short period to be effective. The necessary freezing protocols require much lower temperatures for specific durations.

-4°F (-20°C): Freeze and store for at least 7 days.
-31°F (-35°C): Freeze until solid and hold for at least 15 hours.
-31°F (-35°C): Freeze until solid, then hold at -4°F for 24 hours.

Why Wild and Freshwater Fish Pose a Greater Risk

Wild-caught fish and all freshwater fish are considered higher risk for parasites compared to properly sourced farmed fish. Fish that spend part of their life in freshwater, like wild salmon, are more susceptible to parasites, including tapeworms. For this reason, reputable suppliers freeze almost all fish before selling it for raw use, with a few notable exceptions.

Fish Species Safe for Raw Consumption (with Proper Handling)

Tuna (Tuna, Yellowfin, Bigeye, Bluefin)

Tuna is an exception to the freezing rule, as its large size and ocean habitat mean it has a very low incidence of parasites that are infectious to humans. This makes certain tuna species generally safe to consume raw with minimal processing, as long as they are fresh and sourced correctly.

Farmed Salmon

Modern aquaculture practices have made farm-raised salmon a safe choice for raw consumption. These fish are raised on parasite-free feed in controlled environments, making them less likely to harbor infectious parasites. It is crucial to get confirmation from the supplier that the salmon was raised under these specific conditions.

Fluke (Hirame) or Halibut

Fluke, and the broader flatfish family, are popular for sashimi. With a delicate, lean flesh, they are safe to eat raw when treated properly. As with most fish, commercial freezing is the primary method for ensuring parasite safety.

Yellowtail (Hamachi)

Yellowtail has a buttery texture and mild flavor, making it a sushi favorite. Like most saltwater fish, it requires commercial freezing before being served raw to eliminate potential parasites.

Mackerel (Saba)

Mackerel is often treated with vinegar before being served raw to help break down its firm flesh and bold flavor. It still requires commercial freezing, and the vinegar cure is not a substitute for proper freezing to kill parasites.

Scallops

Scallops are an exception to the rule, as the adductor muscle that is consumed raw is typically removed from the digestive tract immediately, reducing the risk of parasite migration into the flesh. They are still best sourced from a reputable supplier.

Other Raw Seafood Options

Many other types of seafood are also enjoyed raw, including oysters, clams, and squid. Oysters, in particular, are a popular raw bar item, but vulnerable individuals should exercise caution due to the risk of bacterial contamination.

Comparison Table: Popular Raw Fish


Fish Species	Primary Risk (Pre-Treatment)	Standard Preparation for Raw Use	Common Flavor & Texture	Considerations
Tuna (Bluefin, Yellowfin)	Low parasite risk, but always a potential	Often exempt from freezing due to large size and low parasite risk.	Rich, meaty flavor with a firm texture.	Can be high in mercury; moderation advised.
Farmed Salmon	Minimal risk if raised on parasite-free feed	Can be served raw without freezing if supplier confirms feed is parasite-free.	Buttery, rich, delicate flavor.	Must have verifiable documentation from a reputable supplier.
Yellowtail (Hamachi)	Potential parasites	Commercial freezing is standard practice to kill parasites.	Mild, buttery flavor with a firm texture.	Can be high in mercury.
Halibut/Fluke (Hirame)	Potential parasites	Commercial freezing is necessary.	Delicate, sweet, and lean.	Requires careful handling due to delicate flesh.

How to Source Safe Raw Fish

To minimize risk, never buy standard grocery store fish fillets and assume they are safe for raw consumption. Always seek fish from a trusted source, such as a dedicated Japanese or Asian market or a reputable fishmonger. Ask the fishmonger or supplier for documentation confirming the fish's origin and that it has undergone the proper freezing process for raw applications. If purchasing from a supermarket, look for fish explicitly labeled "sushi-grade" or "for raw consumption". The safety of this labeling relies on the integrity of the store, so choose a supplier you trust.

Raw Fish Handling and Preparation at Home

Once you have properly sourced raw fish, careful handling is essential to prevent bacterial contamination. Keep the fish cold at all times, refrigerating it immediately after purchase. Thaw frozen fish slowly in the refrigerator, not at room temperature.

Cleanliness: Use separate cutting boards and utensils for raw fish and other foods to prevent cross-contamination. Sanitize all surfaces and equipment with hot, soapy water.
Temperature: Keep the fish on ice during preparation. A tray with ice and another on top for the fish can maintain cold temperatures effectively.
Freshness: Eat the fish within a day or two of thawing, or as specified by the supplier.

Conclusion

While many people enjoy raw fish, and some species like certain tunas carry a lower risk, safety is paramount. The critical takeaway is that nearly all raw fish requires pre-treatment via commercial freezing to eliminate parasites, with the exception of large species of tuna and properly verified farmed fish. Always source from reputable suppliers who can confirm their fish meets these safety standards. For home preparation, maintaining strict cleanliness and temperature control is crucial. By following these guidelines, you can safely enjoy the unique flavors and textures that raw fish offers. For further guidance, refer to the U.S. Food and Drug Administration's official information on safe seafood handling.

Essential Summary

Source Wisely: Purchase raw fish only from reputable suppliers who can provide documentation of proper freezing or sourcing.
Understand 'Sushi-Grade': The term is not legally regulated; it depends on the supplier's reputation and practices.
Embrace Freezing: Most saltwater fish must be commercially frozen to kill parasites before raw consumption.
Avoid Freshwater Fish: Never eat raw freshwater fish due to a high risk of parasites.
Handle with Care: Practice strict hygiene and maintain cold temperatures during home preparation.
Recognize Exceptions: Some large tuna and verified farmed salmon may not require freezing.

Frequently Asked Questions

No, you should never assume fish from a standard grocery store is safe for raw consumption, as most have not undergone the necessary commercial freezing process. Always look for fish specifically labeled 'sushi-grade' or 'for raw consumption' and verify the source.

Marinating fish in an acidic solution like citrus juice, as in ceviche, will not kill parasites. The fish must still be commercially frozen beforehand, though the acid can kill some surface bacteria and alter the fish's texture.

Farmed salmon raised on parasite-free feed is generally considered safe for raw consumption without freezing if certified by the supplier. Wild salmon, which inhabits both fresh and salt water, must be frozen to kill potential parasites.

According to the FDA, fish for raw consumption must be frozen at -4°F (-20°C) for at least 7 days, or at -31°F (-35°C) for 15 hours. This process is required for nearly all species, with limited exceptions.

No, most home freezers do not get cold enough to effectively kill parasites. Commercial blast freezers reach much lower temperatures than a standard home unit, and freezing at home is not a reliable safety method.

All freshwater fish should be avoided raw due to the high risk of carrying parasites like tapeworms. Species such as pollock and haddock are also not recommended for raw consumption.

For whole fish, look for clear, shiny eyes, firm flesh that springs back when pressed, and a fresh, mild ocean smell. Avoid fish with a strong, fishy, or sour odor. However, remember that even the freshest fish requires proper freezing or sourcing for parasite safety.