What is the Cleanest Fish to Eat Raw? Your Guide to Safe Sashimi

October 17, 2025 •

3 min read

According to a 2024 article from Serious Eats, to be 100% certain of avoiding parasites, you should stick to tuna and farmed salmon. But what is the cleanest fish to eat raw, and what are the rules and guidelines to follow? This article explores what makes certain fish safer for raw consumption, focusing on sourcing, freezing, and preparation techniques to minimize risk.

Quick Summary

This guide details the safest options for raw fish consumption, focusing on large species of tuna and properly sourced farmed salmon. It explains why these are low-risk, discusses the critical importance of commercial freezing, and provides essential tips for selecting, handling, and preparing seafood to ensure safety.

Key Points

Tuna is generally safest: Large species of tuna, like bluefin and yellowfin, are naturally low in parasitic risk due to their biology.
Opt for farmed salmon: Choose responsibly farmed salmon over wild salmon for raw consumption, as aquaculture practices reduce parasite risk significantly.
Rely on commercial freezing: Unless it's large tuna or certified farmed salmon, all fish for raw consumption must be commercially frozen to FDA standards to kill parasites.
Never use freshwater fish: Freshwater fish carry a high risk of parasites, including tapeworms, and should never be consumed raw.
Maintain the cold chain: Keep your raw fish at cold temperatures from the moment of purchase until serving to inhibit bacterial growth and parasite migration.
Check for 'sushi-grade' label: This marketing term indicates that a fish has been frozen to destroy parasites, but it is not officially regulated. Always purchase from a trusted source.
Practice impeccable hygiene: Use separate, clean cutting boards and knives for raw fish preparation to prevent cross-contamination.

Sourcing the Safest Fish: Tuna and Farmed Salmon

When it comes to answering the question, "what is the cleanest fish to eat raw?", the answer isn't a simple list of species. The safety of raw fish is less about the type of fish itself and more about its origin and handling. The FDA has specific guidelines for the destruction of parasites, which is the primary concern with raw fish. The two most universally accepted and low-risk options for raw consumption are certain types of tuna and properly sourced farmed salmon.

The Tuna Exception: A Low-Risk Classic

Large tuna species, including bluefin, yellowfin, bigeye, and albacore, are considered safe to be consumed raw without prior freezing due to their biology and the low frequency of related parasitic infections. The reasons for tuna's low parasitic risk are not fully understood, but its large size and position in the food chain are contributing factors. This makes tuna a classic choice for sashimi and other raw preparations. However, it's crucial to still source tuna from reputable fishmongers who handle it with extreme care and maintain a strict cold chain to prevent bacterial growth.

The Case for Farmed Salmon

While wild-caught salmon can carry parasites due to its freshwater lifecycle, responsibly farmed salmon is considered safe for raw consumption without freezing, provided its feed is parasite-free. This is because it is raised in controlled aquaculture environments. Countries with stringent farming regulations, such as Norway, Canada, and Japan, produce farmed salmon that is specifically certified for raw use. This is often the salmon you find served raw in most sushi restaurants. Always verify the source of your farmed salmon and ensure it comes with documentation confirming its suitability for raw preparations.

The Crucial Role of Freezing for All Other Fish

For nearly all other types of fish, including wild-caught salmon, freezing is the only reliable method to kill parasites and make it safe for raw consumption. Home freezers typically do not reach the temperatures required to be effective. The FDA mandates specific time and temperature combinations for parasite destruction:

Freeze at -31°F (-35°C) or below for 15 hours.
Freeze at -4°F (-20°C) or below for 7 days.

It is therefore vital to buy fish labeled "sushi-grade" or "sashimi-grade" from a reputable supplier who can provide documentation of the freezing process. This term, while not officially regulated, is a clear indication that the processor has taken the necessary steps to meet safety standards.

Other Fish Species and Their Raw Risk Profile


Fish Type	Common Use	Typical Risk	Required Handling	Best Practice
Wild Salmon	Sashimi	High (Parasites)	Commercial Freezing	Buy frozen-treated or cook it
Large Tuna	Sashimi	Very Low (Parasites)	Proper Handling, Cold Chain	Buy from reputable supplier
Yellowtail (Hamachi)	Sashimi	Low (Parasites)	Commercial Freezing	Buy from trusted sushi source
Halibut/Flounder (Hirame)	Sashimi	Moderate (Parasites)	Commercial Freezing	Ensure professional freezing
Freshwater Fish	Raw	High (Tapeworms)	NEVER Eat Raw	Always cook thoroughly
Scallops (adductor muscle only)	Sashimi	Very Low (Parasites)	Proper Handling, Cold Chain	Buy fresh, muscle only

Proper Handling and Preparation at Home

Even with the cleanest fish, improper handling can introduce bacteria and other contaminants. Here are essential tips for preparing raw fish safely:

Keep it Cold: Maintain a consistent, cold temperature throughout the entire preparation process to inhibit bacterial growth.
Use Clean Equipment: Dedicate a separate cutting board, knives, and utensils for preparing raw fish to prevent cross-contamination.
Thaw Properly: If using frozen fish, thaw it slowly in the refrigerator, not at room temperature.
Buy Whole Fish: If you have the expertise, buying a whole, fresh marine fish allows for a better assessment of freshness and reduces the risk of contamination from pre-filleted pieces. Look for clear, bulging eyes and firm flesh.

Conclusion: Prioritizing Safety Over Illusion

When seeking the cleanest fish to eat raw, the term "sushi-grade" can be a useful but unregulated indicator, so due diligence is paramount. The safest options remain large tuna and properly sourced farmed salmon, which have a naturally low parasitic risk. For all other species, including wild salmon, professional freezing is a necessity. By understanding the sourcing, handling, and freezing requirements, you can enjoy raw fish safely and with confidence. Ultimately, safety is not about a single species but about a strict adherence to handling protocols. For further reading, see this guide from the Minnesota Department of Health on fish intended for raw consumption.

Frequently Asked Questions

The term 'sushi-grade' is a marketing term, not a legally regulated standard. It indicates that the fish has been handled and prepared in a way that is deemed safe for raw consumption, which typically includes commercial freezing to kill parasites.

Wild salmon are known to carry parasites like tapeworms, which they can pick up during their lifecycle in freshwater environments. To consume it raw safely, wild salmon must be commercially frozen to specific temperature and time standards.

No, a standard home freezer doesn't get cold enough to effectively kill all parasites. Commercial freezers or flash-freezing is required to reach the temperatures and times necessary for parasite destruction, as specified by the FDA.

Freshwater fish, such as trout and carp, pose the highest risk when eaten raw due to their susceptibility to tapeworms and other parasites that can cause serious illness in humans. Always cook freshwater fish thoroughly.

While large species of tuna (bluefin, yellowfin, etc.) are generally considered safe for raw consumption without freezing, proper handling and sourcing from a reputable provider is still critical. There is always a minimal risk with any raw food, so sourcing from a trusted vendor is key.

Signs of fresh, high-quality fish include a mild, clean ocean smell (not 'fishy'), firm flesh that springs back when touched, clear and bulging eyes (for a whole fish), and bright red gills.

If you are new to eating raw fish, start with large species of tuna or certified farmed salmon from a trusted, reputable source. These options are known for their low parasite risk and mild, approachable flavor.