Eating raw salmon has become increasingly popular in recent years, thanks to the rise of sushi, poke bowls, and other dishes featuring fresh raw fish However, raw salmon does carry some health risks if not handled properly So is it actually safe to eat raw salmon from the grocery store?
The short answer is yes raw salmon from the grocery store can be safely consumed if it meets a few criteria. With proper selection and storage, the dangers of eating raw salmon are minimal. Let’s take a closer look at the safety considerations around raw grocery store salmon.
Parasites in Raw Salmon
One of the biggest concerns with raw salmon is the risk of parasites. Salmon, especially wild-caught salmon, can harbor parasitic worms like tapeworms and roundworms. If ingested, these parasites can cause symptoms like abdominal pain, nausea, and diarrhea.
However, commercially sold salmon at grocery stores should be free of live parasites. The FDA says that fish that is going to be eaten raw has to be flash frozen to kill any parasites. So the salmon has been frozen solid at -31°F or below for 15 hours or at -4°F or below for 7 days. This freezing process kills any parasites present in the fish.
So the risk of parasites is very low as long as the salmon you buy has been frozen according to FDA rules. To make sure the food was frozen properly, look for words on the package like “flash frozen,” “frozen at sea,” or “sushi-grade.”
Bacteria in Raw Salmon
Freezing fish can destroy parasites, but some bacteria can still survive the freezing process. Salmonella, Listeria monocytogenes, and other bacteria may be present in raw salmon, even when frozen. These bacteria increase the risk of foodborne illnesses.
To minimize the risk, only buy sashimi-grade salmon from reputable grocery stores and markets. This high-quality salmon is handled properly to reduce bacterial growth. It is gutted, chilled, and frozen promptly after catching.
Also, look for thicker, fattier salmon fillets vs thin cuts, as bacteria tend to concentrate more on the edges. Finally, be very strict about storage times. Raw salmon should be kept at 32-40°F and consumed within 2 days of thawing.
Farmed vs Wild Salmon
Farmed Atlantic salmon is considered safer for eating raw than wild salmon. Farmed salmon are raised in controlled environments, fed pelleted feeds, and tested for parasites. Wild salmon live in natural waters and eat other fish, increasing their parasite exposure.
One study found parasite prevalence was 100 times higher in wild salmon compared to farmed. So if you’re able to choose between the two, farmed Atlantic salmon is the better option for raw consumption. That said, both farmed and wild salmon are safe as long as proper freezing guidelines were followed.
Should Pregnant Women Avoid Raw Salmon?
Pregnant women face higher risks of foodborne illness. Due to concerns over listeria and salmonella, it is often recommended that pregnant women avoid raw seafood entirely.
However, recent research suggests the listeria risk is not substantially higher for pregnant women vs the general population. The actual risk depends on the handling and processing protocols of the distributor.
With flash-frozen, properly handled sashimi-grade salmon from a reputable grocery store or market, the listeria risk is very low for pregnant women. Some obstetricians say it is reasonably safe for expectant mothers to enjoy high-quality raw salmon in moderation. But as always, pregnant women should consult their doctor about specific dietary restrictions.
Raw Salmon Preparation Tips
If you do choose to eat raw salmon from the grocery store, follow these preparation guidelines:
-
Purchase sashimi or sushi-grade salmon that has been flash frozen to destroy parasites. Farmed Atlantic salmon is safer than wild.
-
Check the sell-by date and pick salmon as fresh as possible. Use raw salmon within 2 days of thawing.
-
Thaw frozen salmon in the refrigerator, not at room temperature. This prevents bacterial growth.
-
Wash hands, utensils, dishes and cutting boards before and after handling raw salmon. Avoid cross-contamination.
-
Use a sharp, clean knife and cut on a clean surface. Trim any discolored, dry edges which may contain more bacteria.
-
Store thawed raw salmon in the coldest part of the refrigerator, away from other foods. Keep between 32-40°F.
-
If immunocompromised or pregnant, cook salmon fully to 145°F prior to consuming. Avoid raw consumption.
The Bottom Line
As long as it’s kept frozen until use and thawed properly, raw salmon from the grocery store is generally safe to eat. Focus on reputable sashimi-grade salmon and safe handling practices to minimize any parasitic and bacterial risks. Pregnant women may still want to exercise caution or cook salmon fully before eating.
While raw salmon does carry some inherent risk, the dangers are quite small when you follow basic food safety guidelines. So don’t be afraid to enjoy raw salmon sashimi or poke from the grocery store on occasion. Just be an informed consumer when selecting, preparing, and storing your raw salmon.
Which types of salmon can and cannot be eaten raw?
Your favorite sushi restaurant is likely expensive, and it may be a long drive to the international grocery store that sells sushi-grade raw fish.
Can you eat your own raw salmon — the type you find in your local store — if it’s fresh or frozen? Learn more about when it’s safe to eat raw fish, which types you should buy, and which types you should avoid.
Most people understand that eating raw and undercooked meat can be extremely dangerous to their health. Raw meats can contain bacteria and parasites that cause food poisoning.
Fish meat can be different. Sometimes, its safe to eat raw fish, but in other situations, you should avoid it. Whether you’re looking for raw salmon for a sushi recipe or you simply like it plain, consider the following information to keep yourself healthy when eating raw fish.
Wild-caught salmon
Salmon labeled “wild-caught” is often considered healthier for various reasons. These fish are loaded with omega-3 fatty acids, theyre free to grow in a healthy environment, and they can eat a variety of wild plankton, fish, and algae.
Living in the wild comes with a cost, though: parasites. Wild-caught salmon have a higher incidence of infection because they’re at greater risk of eating infected food in the wild (as opposed to a farmed salmon’s man-made, parasite-free diet). Its not a good idea to eat raw, wild-caught salmon unless you know its been flash-frozen first.
Farm-raised salmon
Farm-raised salmon, especially fish that have been flash frozen, are your best bet for eating raw sushi that you bought at the grocery store. Though fish farms often have a bad reputation in health-food circles, fish raised in captivity aren’t as susceptible to parasitic diseases for three reasons:
- They aren’t seeking their own prey in the wild, which means they probably won’t eat food that’s been infected.
- They are raised in conditions that are designed to keep them healthy and disease-free.
- They are almost always frozen before theyre shipped to stores and restaurants.
Smoked salmon
This salty delicacy is used in dishes as wide-ranging as gourmet appetizer plates and grocery store sushi. You can put it in pasta dishes or scramble it with eggs. If you eat it at a party, you probably have not questioned its origin — but if you’ve just brought it home from the store, you might wonder if it’s cooked enough to safely eat.
Smoked salmon isn’t technically raw — but it hasn’t been traditionally cooked, either. Even so, you can safely enjoy smoked salmon if it’s cured with smoke and salt in a traditional smokehouse or a larger food preparation plant.
Homemade smoked salmon might still be raw if the cook doesn’t understand how to smoke meat correctly — and if this is the case, it’s probably not safe to eat.
Dangers of eating unsafe raw salmon
Bacterial food poisoning
When you eat raw salmon, you’re susceptible to bacterial food poisoning like listeriosis. The Listeria monocytogenes bacteria isn’t a common cause of infection, but if you have a weakened immune system or you’re pregnant, it can make you very ill.
It’s most often found in salmon products that have been handled incorrectly or “cold-smoked” at too high of a temperature. If you are part of a high-risk population for foodborne illnesses, stay on the safe side and don’t eat raw salmon. If you’re not, still be very careful to only eat high-quality raw fish from a reputable source.
Anisakiasis
Raw salmon can contain several different types of parasites, including anisakiasis. Anisakiasis is also called “herring worm disease,” and it’s spread when people eat raw fish or squid that have been infected with the larvae of this parasite. The eggs or larval form of the parasites can then live for a while before dying in the person’s gastrointestinal system.
This disease can cause vomiting, fever, bloating, and even a severe allergic reaction. If the parasite is left in the person’s GI system for too long, it might need to be surgically extracted.
Tapeworms
Tapeworms can be an unfortunate consequence of eating raw salmon that wasn’t flash-frozen. It can also occur when you eat a fresh, wild-caught raw salmon that acquired a tapeworm in its native waters. Theres no way to tell if a wild-caught fish is tapeworm-free: Depending on where your salmon was caught, it could be completely parasite-free, or it could have lived its entire life in tapeworm-infested waters.
We Test Salmon Sashimi From 15 Stores For Food Safety
FAQ
Can you eat grocery store salmon raw?
Is it safe to eat salmon raw? Yes, salmon is a food that you can eat raw. However, it’s not safe for everyone, and there are some risks to consider first.Sep 26, 2024
How to tell if salmon is safe to eat raw?
Can you eat supermarket salmon undercooked?
Even if you ate an entire chunk of cold raw salmon from a sketchy grocery store you’re unlikely to get sick. Perfectly safe to eat slightly under cooked fish, many people prefer it that way.
What grade of salmon is safe to eat raw?
To eat raw salmon safely, it’s important to follow these guidelines: Choose sushi-grade salmon: Purchase salmon that is specifically labeled as sushi-grade or sashimi-grade. These fish have undergone appropriate handling and processing to minimize the risk of parasites.