Is it safe to consume exotic delicacies made with raw Salmon?

Salmon is one of the most loved fatty fishes, this is because of its subtle taste, texture and health quotient. But do you know, this fish is often relished raw in certain exotic delicacies? Well, this may sound bizarre, raw salmon is extensively used in western and oriental cuisines in the raw form such as Sushi or Sashimi to name a few, but is it actually safe to eat? Let’s find out…
Health Benefits of Salmon
Salmon is renowned for being a rich source of omega-3 fatty acids, which are essential for heart health and brain function.These fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), contribute to reducing inflammation, lowering blood pressure, and improving cholesterol levels. Additionally, salmon is a good source of protein, vitamins D and B12, and minerals like selenium.

Risks Associated with Consuming Raw Salmon
Parasitic Infections: Raw salmon, like other raw fish, may harbor parasites such as Anisakis simplex or Diphyllobothrium spp. These parasites can cause gastrointestinal symptoms like nausea, vomiting, diarrhea, and in severe cases, allergic reactions or intestinal blockages.
Bacterial Contamination: Salmon can also contain harmful bacteria, including Salmonella, Vibrio, and Listeria. These bacteria can cause foodborne illnesses characterized by symptoms such as fever, abdominal pain, and diarrhea.
Mercury and Other Contaminants: While salmon is generally low in mercury compared to larger predatory fish, some contamination from environmental pollutants is possible. This risk increases with the consumption of larger or farmed salmon.

Suggested Research and Expert Opinions
FDA and Health Authorities: According to the U.S. Food and Drug Administration (FDA) and other health authorities, consuming raw or undercooked fish poses health risks, especially for vulnerable populations such as pregnant women, young children, the elderly, and individuals with weakened immune systems.
Studies on Parasite Contamination: Research studies have documented cases of parasitic infections linked to consuming raw fish, emphasizing the importance of proper sourcing, handling, and preparation methods to minimize risks.

Preventative Measures: Experts recommend freezing fish at temperatures below -4°F (-20°C) for at least 7 days to kill parasites. Additionally, strict adherence to hygiene practices and sourcing fish from reputable suppliers can reduce bacterial contamination.
Conclusion
While raw salmon offers nutritional benefits, including omega-3 fatty acids and essential nutrients, it also carries potential health risks due to parasite and bacterial contamination. Individuals considering consuming raw salmon should weigh these risks against the benefits and take appropriate precautions. Cooking salmon thoroughly reduces these risks significantly, making it a safer option for most people, especially those in vulnerable groups.