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Raw Salmon

Moderate concern

Raw salmon provides high-quality protein and omega-3 fatty acids (EPA/DHA) but carries risk of parasites (Anisakis), bacteria (Listeria, Salmonella), and viruses. FDA recommends parasite-destruction freezing protocols for fish intended to be consumed raw.

Found in

167 products

What it is

Uncooked Salmonidae flesh (Atlantic, Pacific salmon species) used in sashimi, sushi, gravlax, ceviche.

Protein/main ingredient.

Why it's flagged

parasite risk (Anisakis)
bacterial pathogens
not safe in pregnancy/immunocompromise without parasite-destruction freezing

What regulators actually say

"Fish intended for raw consumption must be frozen and stored at -20 °C (-4 °F) or below for 7 days, or at -35 °C for 15 hours, to kill parasites."

FDA — Fish and Fishery Products Hazards and Controls Guidance — fda.gov

"Pregnant people should avoid raw or undercooked fish and shellfish to reduce the risk of foodborne illness."

FDA — Pregnant People and Foodborne Illness — fda.gov

Regulatory status

United States — FDA

Subject to FDA Fish and Fishery Products Hazards & Controls Guidance (parasite destruction by freezing).

European Union — EFSA

Subject to EU Regulation 853/2004 — fishery products to be eaten raw must be frozen first.

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