this post was submitted on 09 Oct 2025
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Because there isn't much of a risk of food borne illness from bacteria inside the flesh of the fish. The big concern there, especially salmon, is the parasites. That's why salmon is flash frozen on the boat as soon after it's caught as possible, to kill those parasites. That flash freezing is also the only reason salmon is used in modern sushi. Properly handled, salmon is about as (if not less) dangerous than a steak with regards to bacteria. Pretty much any bacteria present will be on the surface, not inside the flesh, so those get killed w once you've cooked the outside. As with anything, the risk of bacteria isn't zero, but it's small enough that most people need not worry about cooked it until it is a dry chewy abomination.
Ah OK I think maybe most salmon in my country is not sushi grade, so I guess it hasn’t been frozen for long or cold enough to guarantee it free of parasites. Thanks