Are you a fan of sushi or sashimi? Have you ever wondered if it’s safe to eat raw salmon from the grocery store?
With conflicting information and horror stories about parasites, it can be hard to know what to believe. But fear not, we’ve done the research for you!
In this article, we’ll explore whether it’s safe to eat supermarket salmon raw in the UK, what “sushi-grade” really means, and the best practices for preparing and consuming raw salmon.
So sit back, relax, and let’s dive into the world of raw salmon.
Can You Eat Supermarket Salmon Raw UK?
The short answer is yes, you can eat supermarket salmon raw in the UK. However, it’s important to take certain precautions to ensure that you are consuming safe and high-quality fish.
Firstly, it’s essential to purchase sushi-grade salmon from a reputable fishmonger or store. Sushi-grade salmon has been previously frozen according to FDA guidelines to eliminate parasites, making it safe for consumption. It’s important to check the label to ensure that the salmon you’re purchasing is sushi-grade.
If you can’t find sushi-grade salmon, it’s best to avoid eating it raw altogether. Raw salmon can contain parasites such as Anisakis, which can cause serious health problems if consumed.
It’s also important to properly prepare the salmon before consuming it raw. The skin, scales, and fatty portions should be removed, and the fish should be thoroughly washed before consumption. Raw salmon should always be consumed immediately after preparation and with a clean utensil to avoid contamination.
What Makes Salmon Safe To Eat Raw?
To make salmon safe to eat raw, it must be previously frozen to eliminate parasites. The FDA recommends that salmon be blast-frozen to -31°F (-35°C) for at least 15 hours to kill any parasites that may be present. However, it’s important to note that freezing may not eliminate all potential pathogens, and it’s still possible to become ill from consuming raw salmon if it’s not handled properly.
When purchasing raw salmon, it’s important to inspect it carefully. Properly frozen and thawed salmon should be firm and moist with no discoloration, bruising, or off-odor. If the salmon doesn’t meet these criteria, it’s best to avoid consuming it raw.
If you’re preparing raw salmon at home, it’s crucial to keep your surfaces, knives, and utensils clean to prevent bacterial contamination. Additionally, raw salmon should always be refrigerated until just before serving to minimize the risk of bacterial growth.
If you experience any tingling sensation in your mouth or throat while consuming raw salmon, it could be caused by a live parasite. In this case, it’s essential to spit out or cough up the parasite immediately.
Understanding Sushi-grade Salmon
Sushi-grade salmon is the highest quality of salmon that is safe to eat raw. It is caught quickly, bled upon capture, gutted soon after, and iced thoroughly. To ensure that it is safe for consumption, sushi-grade salmon is also frozen according to FDA guidelines to eliminate parasites. This process involves flash freezing the salmon immediately after it’s caught, which prevents any parasites from developing.
It’s important to note that not all salmon sold in supermarkets is sushi-grade. Therefore, it’s important to purchase it from a reputable fishmonger or store that specializes in sushi-grade fish. When purchasing sushi-grade salmon, it’s essential to check the label to ensure that it has been previously frozen according to FDA guidelines.
If you can’t find sushi-grade salmon, it’s best to avoid eating it raw altogether. Raw salmon can contain parasites such as Anisakis, which can cause serious health problems if consumed. It’s important to cook non-sushi grade salmon thoroughly before consuming it.
Risks Of Eating Raw Supermarket Salmon
While it is possible to eat raw supermarket salmon, it’s important to be aware of the risks associated with doing so. Raw salmon can contain harmful bacteria, parasites, and other pathogens that can cause foodborne illnesses.
One of the main risks of eating raw salmon is the presence of parasites. Salmon can contain parasites such as Anisakis, which can cause an infection known as anisakiasis. This infection can cause symptoms such as vomiting, fever, and abdominal pain. To reduce the risk of contracting this infection, it’s important to ensure that the salmon has been previously frozen to kill any parasites.
Another risk of eating raw salmon is the presence of bacteria such as salmonella and Vibrio vulnificus. These bacteria can cause food poisoning and lead to symptoms such as diarrhea, fever, and abdominal cramps. To reduce the risk of bacterial contamination, it’s important to properly handle and prepare the salmon before consumption.
Cross-contamination is also a risk when eating raw supermarket salmon. This can occur when the fish comes into contact with surfaces or utensils that have been contaminated with harmful bacteria. To avoid cross-contamination, it’s important to properly clean and sanitize all surfaces and utensils used in the preparation of raw salmon.
How To Properly Prepare And Store Raw Salmon
Properly preparing and storing raw salmon is crucial to maintaining its freshness and quality. Here are some tips to follow:
1. Properly store fresh salmon: Fresh salmon should be stored in the refrigerator as soon as possible after purchase. It can be kept for up to two days in the refrigerator. Remove the salmon from its wrappings, rinse thoroughly with cold water, and pat dry with a paper towel. Wrap the fish tightly in a layer of plastic wrap, followed by another layer of aluminum foil. You can also add lemon slices for taste before wrapping up the salmon. Place in the coldest part of your refrigerator, most likely the bottom drawer. Make sure your fridge is at the proper temperature, around 32 degrees Fahrenheit for safety.
2. Use fresh salmon within 1-2 days: If you have purchased fresh salmon, it should be used within 1-2 days of purchase. If it is packaged fresh salmon, refer to the on-pack best before date.
3. Use smoked salmon within the on-pack use by date: Smoked salmon should be used within the on-pack use by date. Once opened, ensure the product is handled and stored appropriately, refrigerated between 0 ̊C – 4 ̊C and consumed within 72 hours.
4. Freeze fresh salmon properly: The best way to freeze raw salmon is to rinse it, pat it dry, and wrap it tightly in plastic wrap. Then place it in a container or zip-top bag, date it, and freeze it. Use it within three months for optimum quality.
5. Thaw raw salmon properly: Once your salmon is properly thawed, store it in the fridge until it’s time to cook. Place your salmon fillet in a sealable plastic bag and remove as much air as possible. The best way to do this is fill a large bowl with water (needs to be bigger than the piece of salmon). While the seal remains open, slowly lower the bagged salmon into the water bowl, closed end first. Make sure to minimize creases in the bag and push all of the air out. Continue to lower the bag into the water until the waterline is just below the seal, then seal the bag. Now it’s ready to be stored in the fridge! It should be stored in the fridge at 32 degrees Fahrenheit.
6. Maintain proper temperature: The most important thing about storing any kind of seafood, including salmon, is to maintain it at the right temperature because fish is extremely temperature-sensitive. You need to refrigerate salmon in its packaging as soon as possible after purchase.
By following these tips, you can safely and properly prepare and store raw salmon for consumption.
Delicious Raw Salmon Recipes To Try At Home
If you’re a fan of raw fish and sushi, you’ll love these delicious raw salmon recipes that you can easily make at home.
First up, we have a fresh salmon poke recipe that is perfect for a light lunch or dinner. To make this dish, you’ll need sushi-grade salmon, which you can source from a reputable fishmonger or store. Dice the salmon into small cubes and toss it with a simple dressing of soy sauce, rice vinegar, and sesame oil. Serve the salmon poke on top of rice with plenty of extra fixings like avocado, radishes, and cucumbers.
Another tasty raw salmon recipe to try at home is salmon tartare. This dish is like a classic steak tartare and a seafood ceviche combined. It’s full of fresh raw salmon, herbs, and zesty lime juice. To make this recipe, remove the skin, scales, and fatty portions from the salmon and dice it into small cubes. Mix the salmon with chopped herbs like cilantro or parsley and lime juice. Serve the salmon tartare alongside your favorite brunch staples or as a delicious appetizer for a dinner party.
If you’re looking for a quick and easy dinner option, try making Sheet-Pan Teriyaki Salmon with Baby Bok Choy. This recipe requires only 25 minutes to make and is packed with flavor. Simply place the salmon fillets on a sheet pan with baby bok choy and drizzle with teriyaki sauce. Bake in the oven until the salmon is cooked through and serve hot.
Last but not least, we have the classic Hawaiian dish, poke bowl. This dish consists of diced fresh fish served on top of rice with plenty of extra fixings like avocado, radishes, and cucumbers. To make this dish at home, source sushi-grade salmon or tuna from a reputable fishmonger or store. Dice the fish into small cubes and toss it with a simple dressing of soy sauce, rice vinegar, and sesame oil. Serve the fish on top of rice with your favorite toppings.
When it comes to pairing wine with raw salmon dishes, try a crisp fresh white like Viognier, Marsanne or Grüner Veltliner. A dry rosé would also be a great match. If you prefer red wine, surprisingly pinot noir pairs excellently with raw fish dishes like Salmon Crudo.
With these delicious raw salmon recipes to try at home, you can enjoy restaurant-quality dishes in the comfort of your own home. Just remember to follow proper safety precautions when handling raw fish to ensure that it’s safe for consumption.
