Edmonton area Save On Foods Fresh Salmon. Yikes.
 

Just a cautionary note... Cook your fresh Salmon to a crisp or maybe just eat Alberta suckers instead.

This was sent to me and was just from the day before yesterday in reference to the fresh salmon bought at the Ellerslie Save On Foods.

https://www.facebook.com/cassandra.d...zAwNDg5MzUzMg/

I know a person who used "fresh" Superstore sockeye for home-made sushi. Apparently the intestinal parasite which they became a host to was deemed to be quite sizeable by the medical professionals that removed it...

Cooking to 145F should take care of the problem no?

All fish have worms. Keep it to a good temp and it kills them. You ever cut up whitefish from some of the lakes around Alberta? They got piles of them as well as Burbot.

This why all sushi served in a restaurant has been frozen prior to preparation.

nematodes

That's why I avoid fish based Sushi. :D Think it takes 30 days to make sure the little buggars are dead.

This little things are like fruit flies on fish. Just cook fish properly and they become an extra proteins, lol!

That looks like farmed salmon. Garbage

BW

Couple of yrs ago I bought a "fresh" sockeye at Superstore, it was soured from something, gave it to the dog. Never had a fish like that before, disgusting.

You don’t serve fish that has been in freshwater raw because of this. Salmon was never a traditional ingredient in Japan and didn’t become one until farmed Salmon from Norway became available. Still advisable to freeze it though.

https://www.thekitchn.com/what-is-su...ligence-204696

What is sushi grade fish?

Although stores use the label “sushi grade fish,” there are no official standards for using this label. The only regulation is that parasitic fish, such as salmon, should be frozen to kill any parasites before being consumed raw. The best practice for this is flash freezing on the boat immediately after the fish is caught, which preserves freshness and texture.

The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the wholesalers. The best ones are assigned Grade 1, which is usually what will be sold as sushi grade.

And there's more in the link :)

Nasty