Is It Safe to Eat Wild-Caught Salmon at Medium or Medium-Rare?

Eating wild-caught salmon at medium or medium-rare doneness is generally considered safe, especially if you follow certain precautions. Here are some key points to consider:

Parasite Risk

Wild-Caught Salmon and Parasites: Wild-caught salmon can carry parasites, particularly in the form of worms. However, cooking the fish to an internal temperature of 145°F (63°C) is effective at killing most parasites and bacteria.

Frozen to Kill Parasites

Freezing: The FDA recommends freezing fish at -4°F (-20°C) for at least seven days before consumption to kill parasites. Many commercially available wild-caught salmon is flash-frozen, which helps mitigate this risk.

Source and Sourcing

Sourcing: Ensure that you source your wild-caught salmon from reputable suppliers who follow safe handling practices. This can reduce the risk of parasites and other contaminants. Always check for certifications and supplier reviews to ensure quality.

Taste and Texture

Taste and Texture: Cooking salmon to medium or medium-rare can enhance its flavor and maintain a moist texture. Many chefs and culinary experts recommend cooking it to an internal temperature of around 125°F to 130°F (52°C to 54°C) for medium-rare. This temperature is high enough to kill most bacteria and parasites while still maintaining a tender and flavorful result.

Personal Preference

Personal Preference: Ultimately, it comes down to personal preference and comfort level. If you are concerned about safety, cooking the salmon to medium doneness (about 140°F or 60°C) is a good compromise. This temperature ensures that the salmon is safe to eat while still retaining some of the moistness and flavor of a medium-rare cut.

Safety Concerns in UK

In the UK, any fish intended for consumption as raw fish must be frozen first. Typically, commercial fish must be frozen at least 24 hours at -40°C to kill parasites, although this can vary depending on the type of fish. This step is crucial before any raw preparations like sushi or sashimi.

Comparison with Farmed Salmon

Farmed Salmon and Parasites: One might think that farmed fish carries less parasites, but the truth is that they are often more prone to parasitic infections. Farmed salmon are fed an artificial diet, which precludes the absorption of parasites through a predatory lifestyle. However, since they are kept in sea pens, small fish and crustaceans can enter the pens and be eaten by the salmon. The behavior of farmed fish, which is different from wild fish, makes them more susceptible to some parasites that they would rarely encounter in the wild. Additionally, the population density in finfish farms can increase the risk of parasitic infections.

Conclusion

In summary, if you take the appropriate precautions regarding sourcing and preparation, eating wild-caught salmon at medium or medium-rare doneness can be safe and enjoyable. While there is a risk associated with eating raw or undercooked fish, the right handling and cooking methods can significantly mitigate this risk.