There’s a difference between raw salmon and salmon sashimi. salmon used for sashimi has been “super frozen” at minus 40 deg C.
The process kills parasitic worms that fish are host to but doesn’t break down the flesh, so the meat remains fresh.
In other words, don’t DIY sashimi. Salmon that you buy from your friendly fishmonger or neighbourhood supermarket may not be safe to eat raw.
Love your sashimi? You’d do well to stick to salmon.
A study published in the Journal Of Risk Research found tuna sashimi – among fish sushi – to contain the highest levels of methylmercury.
Exposure to the substance through excessive fish consumption can result in poorer brain function and increase your risk of cardiovascular diseases – effectively cancelling the positive effects of omega-3 fatty acids, which are known to reduce cholesterol levels, blood pressure, risk of some cancers and incidence of heart disease.
