Yes, you can eat salmon raw, but it must be stored and prepared properly to minimize health risks. Raw salmon is commonly used in dishes like sushi, sashimi, and gravlax. However, raw salmon can contain parasites, bacteria, or other pathogens such as salmonella, tapeworms, and viruses that can cause infections. To reduce these risks, the salmon should ideally be sushi-grade, meaning it has been frozen at very low temperatures to kill parasites. Cooking salmon to 145°F (63°C) eliminates most of these risks, but raw consumption still carries some danger, especially for pregnant women, young children, the elderly, and those with weakened immune systems. Wild-caught salmon generally has a higher risk of parasites compared to farmed salmon. In summary:
- Yes, raw salmon can be eaten safely if it is high-quality, properly handled, and preferably frozen to kill parasites.
- There are risks of bacterial and parasitic infections if the salmon is not properly treated.
- Vulnerable groups should avoid eating raw salmon.
- Cooking is the safest way to consume salmon to avoid health issues.
This makes raw salmon a popular but careful choice in culinary use.
