O.K., I’m the wrong person to be writing this; I’m a fishmonger who will not eat raw fish.  It’s not that I’m opposed to it; I’ve just been working in the seafood industry for too long that the thought of eating sashimi and raw-form sushi gives me the willies.

I’ve seen parasites, as big around as my thumb, snaking through swordfish (Xiphias gladius) that almost went the entire length of its body; and this fish was almost five feet long.  I’ve seen little worms in sockeye (Oncorhynchus nerka), chinook (O. tshawytscha), and coho (O. kisutch) salmon camouflaged by being the same color as its hosts’ flesh.  From pus pockets caused by disease to lesions due to injuries, I’ve seen, first hand, most of what affects fish quality, safety, and palatability.

Sushi bars have been springing up all over the North America as the popularity of eating sushi (seafood, cooked and raw and served with rice) and sashimi (sliced raw fish by itself) grows.  In the U.S, the USFDA regulates sushi bars and all fish that is to be consumed raw must be frozen (in Canada, freezing is not required) for a certain length of time prior to being eaten.  This is to assure that all parasites are killed, thus making the product “safe” for human consumption.  This makes sense given that some fish parasites are able to survive in our bodies long enough to make us very sick.  The main culprit is the tiny parasite called nematodes that can make us sick a couple different ways.  The nematodes can live in us for short periods of time and make us violently ill.  Also, this species produces a toxin that some people react to.  This toxin can also cause illness by just eating the flesh of the fish that these critters infested.

People often come into our store seeking fish to make sashimi.  Ahi tuna (Thunnus albacares, T. obesus) is usually their fish of choice, but farm-raised salmon, wild salmon, opah (Lampris guttatus), albacore tuna (Thunnus alalunga), and other fish is sometimes sought.  And, they often ask if the fish is safe to eat raw.  After hearing this question, I often feel like I’m standing on some lonely highway, headlights blinding my eyes since there is no quick, easy answer to this question.  I usually say something like “yes, if it is prepared properly,” meaning yes, if you know what the heck you are doing.

Our store buys fresh ahi tuna (T. albacares, T. obesus) as 2+ sashimi grade, but this grading designation does not mean that the fish is free from parasites or disease.  People must remember that the fish species normally prepared for sushi and sashimi are wild creatures.  They are not given antibiotics to fight disease or worming medicines to flush their systems.  There isn’t any culling other than grading for flesh firmness, color, and fat content.

By now you are probably questioning the choices you’ve made in the past, and are wondering how you are going to quench your raw fish cravings in the future.  Relax.  I’ve put together a list to help you avoid that trip to the emergency room.  Keep in mind that this list is not an endorsement from me for you to eat raw seafood; it is just my thoughts on how to play Russian roulette with better odds of winning.

• Stick to the USFDA regulated sushi bars!  They do know what they are doing – most the time.
• Cook seafood until it is done.  This means cooking until the internal temperature reaches at least145 degrees F.
• Freeze your raw fish for a couple of days if you insist on making sashimi or sushi at home.  More than likely your freezer will not bring your fish down to the USFDA recommended temperatures, but it is better than nothing.
• Purchase only farm-raised seafood for eating raw.  I haven’t seen any parasites in farmed fish, and (visually inspected) diseased fish are discarded at the retail level.
•  Buy the freshest fish as possible from your local fishmonger, or, better yet, directly from the fishermen at the docks.
• Purchase fresh-frozen products.  Many times, these products are superior in quality than their fresh counterparts.
• Visually inspect the fish, before you buy it, and after you get home, for any signs of parasites or disease.
• Get an “expert” to help you make your meal, or take a class to learn the do’s and don’ts of handling products meant for eating raw.
• Stick to the USFDA regulated sushi bars!  Did I say this already?

I do have a confession to make:  I do eat raw pacific oysters (Crassostrea gigas) on occasion (sigh).  But, I do so only in the dead of winter, when the water temperatures are at their coldest, and knowing full well of the risks involved and the symptoms to watch out for if I do get sick.  And, if that should happen (I haven’t got sick yet, knock on wood), I will have no one to blame but – guess who?

Happy, ah, Eating!