Raw Farmed Salmon
Excellent source of protein, omega-3 EPA/DHA, vitamin D, and selenium. Modern Norwegian/EU/US farmed salmon shows declining levels of dioxins, PCBs, and mercury, well below regulatory limits.
What it is
Fresh, uncooked Atlantic salmon (Salmo salar) raised in aquaculture, typically used in sushi and sashimi.
Direct consumption (sushi/sashimi/tartare); cooked dishes.
Why it's flagged
- Parasites if not properly frozen for raw consumption
- Trace PCB/dioxin contaminants (declining)
- Fish allergen
What regulators actually say
"Freezing and storing at -20°C (-4°F) or below for 7 days... is sufficient to kill parasites in fish to be served raw or undercooked."
"Concentrations of dioxins and dioxin-like PCBs, non-dioxin-like indicator PCBs, and mercury decreased in both feed and salmon fillet over the period from 2006-2021."
Regulatory status
United States — FDA
Seafood HACCP under 21 CFR Part 123; parasite control via freezing required for raw fish.
European Union — EFSA
Standard food; max levels for dioxins/PCBs in Reg. 2023/915.
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