You *shouldn’t*, but I’ll confess I have, have never gotten sick from it, and am still alive (I think).
Ready-Letterhead1880
Don’t quote me but I heard that after frozen, the critters have died. Farmed is also safer, so I hear.
Ok_Matter_2617
Yes, it’s fine
vnwin
Farmed salmon are given a feed that kills parasites so they are generally safe to eat.
J_Dabs
Both have most likely gone through a deep freeze, so I would say good to go but to be extra safe I would give it a quick salt cure and then wash it off before eating. This usually helps a lot with the flavor
Tiny-Ad-7590
This is one of those things where you need to decide your risk tolerance level.
The rules are to hold fish below a certain temperature for a given duration before consuming it raw (specifics vary from region to region). Alternatively, there are forms of farming that prevent parasites that lead to fish that is safe to eat raw without freezing, but this tends to come at a premium.
In this case you need to think about how much time has gone past between the freezing and the time you picked it up, as any time at non-froze temperatures reintroduces risk.
I have a processing facility for a salmon farm near where I live that follows those safe farming practices. I will either buy their fresh fillets (i.e. harvested that morning and buying early that same morning) or I will buy their flash frozen stuff and take it home, decision based on when I plan to eat it.
The moment I have it at home and thawed, I will wash, portion and cure. The fish I will eat that day stays in the fridge, the rest gets re-frozen for safety. IMHO the re-frozen stuff loses some texture quality when eaten raw, so that fish will usually get cooked.
In your case here, I don’t think I would trust the fish that has been in that pack for an extended period to be safe to eat raw, so I’d cook that one.
There is a sense in which I am being over-cautious, but that’s my risk level preference.
PepperJackBestHo
I wouldn’t personally. I’ve never eaten non-sashimi-grade fish raw. Just seems too risky for me personally.
D-ouble-D-utch
Both of those are fine. One farmed one frozen.
rad_hombre
“Previously Frozen” doesn’t describe the kind of freezing. If it was commercially flash frozen, then likely all the parasites have been killed. If the fillet was simply thrown it into a standard freezer after catch, they were more concerned with preseving the fish than killing off any parasites within. I feel like throwing a fillet into a standard freezer sort of just goes without saying, so why even include the “Previously Frozen” bit?
Farm raised is reliably more parasite free as others have mentioned; but that specific fillet doesn’t mention anything about being flash frozen.
It’s a bit of a gamble either way. Personally I’d feel better about the Farm raised.
Lagmatic
Used to be a seafood manager at a grocery store. Typically it’s not safe to eat raw from a grocery store because the process for freezing is not the same as fish used for sushi.
Typically your wrapped seafood was originally in a case (if the store has one) 1-2 days, but it depends on the grocer and how good the manager of that department is.
I’m more worried that there is no pack date on those.
Organic_Vacation_267
Freezing salmon kills parasites, but it requires specific temperatures and durations. To be safe, you can freeze the salmon to one of the following temperatures: -20°C for at least 24 hours or -35°C for at least 15 hours. These methods are crucial for preparing raw or undercooked salmon dishes, such as sushi or sashimi.
Atheist_3739
I normally is only eat Norwegian Farm Raised Salmon raw
bambaveli
Is it worth the risk? I personally wouldn’t, but some people rock climb without safety equipment and never fall.
Longjumping-Sail6386
When in doubt, vacuum seal and freeze. 0 degrees for 7 days or flash freeze at -36 degrees for 72 hours
Redditsux122
Ive done it quite a few times and never gotten sick, but anecdotal evidence isnt safe to blind faith in. Flash frozen which i can imagine any bigname grocery in the USA is doing kills parasites and farmed salmon doesnt have the parasite risk associated with wild salmon. Im sure you can ask a butcher there what the freezing process is like, but any marketer that isnt labeling fish as “sushi-grade” will advise you to not eat it raw just to avoid potential backlash.
Also if youre unaware the flash freeze process is generally keeping fish under -31F for 24 hours, which your home freezer likely doesnt run at, probably closer to 0F. Refreezing fish likely isnt going to help you make fish safe at home for raw consumption.
Ok-Combination-5201
That is the fattiest sockeye filet I have ever seen. Is that wild or farme?
Motorcityjoe
I wouldn’t. Deep freeze it yourself for a week.
honeydropbeauty
The top one yes the bottom one no.
CoBudemeRobit
I believe that wasabi is eaten with sushi to kill parasites. Like I cant imagine a peasant in 1800s catching a fish and eating with a rice bowl considering whether or not the fish was previously frozen lol
Motorcityjoe
You’re right. Quick Google search “o make salmon safe to eat raw, it must be frozen at -4°F (-20°C) or below for at least 7 days, or at -31°F (-35°C) or below until solid and then stored at -4°F (-20°C) or below for 24 hours. Home freezers may not reliably reach or maintain these temperatures, so it is safer to buy salmon specifically labeled as “sushi-grade” or “sashimi-grade” from a reputable source”
NeedAgirlLikeNami
We use farm raised salmon for poke and we haven’t died yet.
mightyMarcos
Rich-Investment7363
U want a parasite?
LockNo2943
Previously frozen one is likely ok, the other one don’t know for sure. Really just depends how risky you want to be, but the official rule is frozen for at least 72 hours.
Material_Roll9410
Sockeye should be frozen. I also don’t think people opt for sockeye in sushi. Farmed Atlantic is typically fine to not freeze. I’ve personally never had problems with the farmed salmon from Costco.
engrish_is_hard00
Yes i do always
WhiteFoxphorus
I have some doubts about that bottom piece being Sockeye, it’s too fatty and orange. Might be steelhead or atlantic that’s been mislabeled (both of which are farmed commercially).
FrenchItaliano
Don’t eat it raw unless it’s sashimi grade, salmon’s got parasites that survive standard freezing temps.
tibbon
Anything can be eaten raw once
Zealousideal_Peach75
They’ve been frozen ..you shouldn’t freeze again it’ll ruin the fish
It depends! Where did you buy these? And when? Perhaps they’ve already been frozen. You typically wouldn’t want to eat anything raw and unfrozen unless it was filleted very recently. If I bought a fish at a market to eat raw I would fillet and consume within 24 hours. Any later than that it’ll smell anyway – not what you want. It’s hard to determine actual freshness when you buy fish like this
Happy-Emphasis2437
In the US, technically only “sushi grade” or “sashimi grade” fish is okay to eat raw. This designation has little to do with the quality of the fish but means it has been properly frozen at the correct temperatures before being resold, to ensure no parasites.
“Previously frozen” generally means that it was at one time frozen but may not have been deep frozen at a cold enough temperature to kill all parasites.
Also once “previously frozen” fish (or any frozen food, for that matter…) has been thawed, it’s not safe to freeze again.
I wouldn’t risk it.
Source: worked at a fish counter for 5 years and have passed ServSafe course annually for 15+ years.
Icy-Performer-9688
Farm raised limits the possibilities of parasite but it’s never zero. I highly recommend freezing them anyway. If you can’t wait for 7 days find a store that sells sushi grade.
GOCUBBIES1402
The Sushi Guy does a good breakdown on this on YouTube. Basically, farm-raised salmon is generally safe for raw consumption without the very low temp freezing. Trust your nose. If the fish smells fishy, don’t use it for sushi.
Wild salmon, on the other hand, like that sockeye, can have parasites.
36 Comments
You can eat *anything* at least once
You *shouldn’t*, but I’ll confess I have, have never gotten sick from it, and am still alive (I think).
Don’t quote me but I heard that after frozen, the critters have died. Farmed is also safer, so I hear.
Yes, it’s fine
Farmed salmon are given a feed that kills parasites so they are generally safe to eat.
Both have most likely gone through a deep freeze, so I would say good to go but to be extra safe I would give it a quick salt cure and then wash it off before eating. This usually helps a lot with the flavor
This is one of those things where you need to decide your risk tolerance level.
The rules are to hold fish below a certain temperature for a given duration before consuming it raw (specifics vary from region to region). Alternatively, there are forms of farming that prevent parasites that lead to fish that is safe to eat raw without freezing, but this tends to come at a premium.
In this case you need to think about how much time has gone past between the freezing and the time you picked it up, as any time at non-froze temperatures reintroduces risk.
I have a processing facility for a salmon farm near where I live that follows those safe farming practices. I will either buy their fresh fillets (i.e. harvested that morning and buying early that same morning) or I will buy their flash frozen stuff and take it home, decision based on when I plan to eat it.
The moment I have it at home and thawed, I will wash, portion and cure. The fish I will eat that day stays in the fridge, the rest gets re-frozen for safety. IMHO the re-frozen stuff loses some texture quality when eaten raw, so that fish will usually get cooked.
In your case here, I don’t think I would trust the fish that has been in that pack for an extended period to be safe to eat raw, so I’d cook that one.
There is a sense in which I am being over-cautious, but that’s my risk level preference.
I wouldn’t personally. I’ve never eaten non-sashimi-grade fish raw. Just seems too risky for me personally.
Both of those are fine. One farmed one frozen.
“Previously Frozen” doesn’t describe the kind of freezing. If it was commercially flash frozen, then likely all the parasites have been killed. If the fillet was simply thrown it into a standard freezer after catch, they were more concerned with preseving the fish than killing off any parasites within.
I feel like throwing a fillet into a standard freezer sort of just goes without saying, so why even include the “Previously Frozen” bit?
Farm raised is reliably more parasite free as others have mentioned; but that specific fillet doesn’t mention anything about being flash frozen.
It’s a bit of a gamble either way. Personally I’d feel better about the Farm raised.
Used to be a seafood manager at a grocery store. Typically it’s not safe to eat raw from a grocery store because the process for freezing is not the same as fish used for sushi.
Typically your wrapped seafood was originally in a case (if the store has one) 1-2 days, but it depends on the grocer and how good the manager of that department is.
I’m more worried that there is no pack date on those.
Freezing salmon kills parasites, but it requires specific temperatures and durations. To be safe, you can freeze the salmon to one of the following temperatures: -20°C for at least 24 hours or -35°C for at least 15 hours. These methods are crucial for preparing raw or undercooked salmon dishes, such as sushi or sashimi.
I normally is only eat Norwegian Farm Raised Salmon raw
Is it worth the risk? I personally wouldn’t, but some people rock climb without safety equipment and never fall.
When in doubt, vacuum seal and freeze. 0 degrees for 7 days or flash freeze at -36 degrees for 72 hours
Ive done it quite a few times and never gotten sick, but anecdotal evidence isnt safe to blind faith in. Flash frozen which i can imagine any bigname grocery in the USA is doing kills parasites and farmed salmon doesnt have the parasite risk associated with wild salmon. Im sure you can ask a butcher there what the freezing process is like, but any marketer that isnt labeling fish as “sushi-grade” will advise you to not eat it raw just to avoid potential backlash.
Also if youre unaware the flash freeze process is generally keeping fish under -31F for 24 hours, which your home freezer likely doesnt run at, probably closer to 0F. Refreezing fish likely isnt going to help you make fish safe at home for raw consumption.
That is the fattiest sockeye filet I have ever seen. Is that wild or farme?
I wouldn’t. Deep freeze it yourself for a week.
The top one yes the bottom one no.
I believe that wasabi is eaten with sushi to kill parasites. Like I cant imagine a peasant in 1800s catching a fish and eating with a rice bowl considering whether or not the fish was previously frozen lol
You’re right. Quick Google search
“o make salmon safe to eat raw, it must be frozen at -4°F (-20°C) or below for at least 7 days, or at -31°F (-35°C) or below until solid and then stored at -4°F (-20°C) or below for 24 hours. Home freezers may not reliably reach or maintain these temperatures, so it is safer to buy salmon specifically labeled as “sushi-grade” or “sashimi-grade” from a reputable source”
We use farm raised salmon for poke and we haven’t died yet.
U want a parasite?
Previously frozen one is likely ok, the other one don’t know for sure. Really just depends how risky you want to be, but the official rule is frozen for at least 72 hours.
Sockeye should be frozen. I also don’t think people opt for sockeye in sushi. Farmed Atlantic is typically fine to not freeze. I’ve personally never had problems with the farmed salmon from Costco.
Yes i do always
I have some doubts about that bottom piece being Sockeye, it’s too fatty and orange. Might be steelhead or atlantic that’s been mislabeled (both of which are farmed commercially).
Don’t eat it raw unless it’s sashimi grade, salmon’s got parasites that survive standard freezing temps.
Anything can be eaten raw once
They’ve been frozen ..you shouldn’t freeze again it’ll ruin the fish
Another documentary from 12y ago.
[Toxic Farmed Salmon](https://youtu.be/fTCQ2IA_Zss
ABC documentary from 4y ago
[ABC documentary on farmed salmon](https://youtu.be/fTCQ2IA_Zss)
It depends! Where did you buy these? And when? Perhaps they’ve already been frozen. You typically wouldn’t want to eat anything raw and unfrozen unless it was filleted very recently. If I bought a fish at a market to eat raw I would fillet and consume within 24 hours. Any later than that it’ll smell anyway – not what you want. It’s hard to determine actual freshness when you buy fish like this
In the US, technically only “sushi grade” or “sashimi grade” fish is okay to eat raw. This designation has little to do with the quality of the fish but means it has been properly frozen at the correct temperatures before being resold, to ensure no parasites.
“Previously frozen” generally means that it was at one time frozen but may not have been deep frozen at a cold enough temperature to kill all parasites.
Also once “previously frozen” fish (or any frozen food, for that matter…) has been thawed, it’s not safe to freeze again.
I wouldn’t risk it.
Source: worked at a fish counter for 5 years and have passed ServSafe course annually for 15+ years.
Farm raised limits the possibilities of parasite but it’s never zero. I highly recommend freezing them anyway. If you can’t wait for 7 days find a store that sells sushi grade.
The Sushi Guy does a good breakdown on this on YouTube. Basically, farm-raised salmon is generally safe for raw consumption without the very low temp freezing. Trust your nose. If the fish smells fishy, don’t use it for sushi.
Wild salmon, on the other hand, like that sockeye, can have parasites.
Here a link to the Sushi Guy https://youtube.com/shorts/Cb3p-3gTN5A?si=wkcLAZFHnVqOEK4w
Read the label, it was frozen before. Freezing and unfreezing and freezing again im sure it ruins the fish