Can You Eat Raw Farmed Salmon From UK Supermarkets?

Eating raw fish has become increasingly popular in recent years, thanks to the rising popularity of sushi and poke bowls. Salmon is one of the most commonly consumed raw fish, prized for its rich, fatty texture and mild flavor But is it safe to eat raw salmon purchased from the local supermarket? This is a surprisingly complex question without a simple yes or no answer. In this article, we’ll dig into the details to help you make an informed decision about eating raw farmed salmon from UK supermarkets.

The Risks of Eating Raw Fish

First, let’s look at the potential risks. Raw seafood carries a higher risk of contamination by bacteria, viruses, and parasites compared to cooked fish. Here are some of the main risks associated with eating raw fish:

• Bacteria: Salmonella, Vibrio, Listeria, and other bacteria can get into raw seafood and make you sick. Symptoms include nausea, vomiting, diarrhea, fever, and abdominal cramps.

• Viruses: Norovirus, hepatitis A virus, and other viruses that can make you sick may be found in raw shellfish.

• Parasites – Raw fish can contain parasitic worms like Anisakis, Diphyllobothrium, and others. Parasites can cause abdominal pain, nausea, and vomiting. Farmed salmon is less likely to contain parasites than wild salmon.

• Toxins – Some fish contain natural toxins like ciguatoxin or scombroid toxin. Toxins are not destroyed by freezing and can cause nausea, diarrhea, headache, sweating, and itching if consumed.

So raw fish does require caution. But with careful selection and handling, it can be enjoyed safely.

Raw Farmed Salmon in the UK

Now let’s look specifically at raw farmed salmon sold in UK supermarkets

In the UK, there is no specific labeling or grading system for “sushi-grade” raw fish. Any raw fish sold, including salmon, is subject to the same EU safety regulations and monitoring as other fish.

According to food safety experts, farmed salmon from UK supermarkets should be free from harmful parasitic worms when eaten raw. As Dr. Lisa Ackerley, a leading food safety expert, told Express.co.uk:

“Eating properly stored and prepared farmed raw salmon should be fine. According to the European Food Safety Authority (EFSA), farmed salmon carries no risk of parasites when eaten raw because of the particular dry-feed they are raised on.”

Farmed salmon are raised in controlled environments and fed processed feed instead of live prey. This interrupts the life cycle of parasites like Anisakis, largely eliminating the risk.

So UK farmed salmon gets a thumbs up when it comes to parasites. But what about bacteria?

Proper handling and storage are key to preventing bacterial growth in raw salmon and other raw fish:

• Buy thawed salmon, not frozen – Freezing kills parasites but does not destroy bacteria. Salmon needs to be thawed properly by the retailer.

• Check the use-by date – Only purchase salmon before its use-by date and eat it within 2 days for optimum safety and quality.

• Inspect the fish – Make sure the salmon looks fresh with no strong odors or visible sliminess. Refrigerated salmon may have a light glaze but should not be dripping wet.

• Keep it cold – Store raw salmon below 4°C/40°F, ideally at 0-2°C/32-36°F. Use an insulated bag for transport.

Following basic food safety practices like washing hands, preventing cross-contamination, and refrigerating leftovers also helps reduce the risks of bacteria.

So while raw farmed salmon from UK supermarkets should be free of parasites, proper handling and storage are still important to avoid bacterial illness. Check use-by dates, store salmon chilled at all times, and consume within 2 days for safest results.

Should Certain Groups Avoid Raw Salmon?

While raw farmed salmon is considered safe for most people when handled properly, there are a few groups that may be at higher risk for foodborne illness and complications.

The NHS and food safety authorities caution the following people to avoid raw or undercooked fish:

• Pregnant women – can pass foodborne illness to the unborn child

• Young children under 5 years old – still developing immune system

• Elderly adults – increased risk for severe infection

• People with weakened immune systems – HIV, cancer treatment, organ transplants, etc.

• People with liver disease – difficulty fighting infection

• Individuals with chronic diseases like diabetes, kidney disease, iron disorders

If you fall into one of these higher risk categories, it may be wise to avoid raw salmon and other raw fish. Thoroughly cooked salmon is a safer choice but still provides great nutrition and flavor.

Tips for Safe Raw Salmon Consumption

For those who want to enjoy raw farmed salmon from UK supermarkets, here are some tips for safe consumption:

• Buy sashimi-cut salmon – Cleanly sliced thin pieces reduce contamination risk and make raw fish easier to chew and digest.

• Use salmon in small amounts – Limit portion to about 4 ounces or less raw fish per meal.

• Avoid cross-contamination – Designate a cutting board just for raw fish. Disinfect all surfaces and utensils after use.

• Refrigerate leftovers promptly – Store any uneaten raw salmon covered in the fridge and eat within 24 hours.

• Know your supplier – Purchase raw fish from reputable grocers and fishmongers with high product turnover.

• When in doubt, cook it – Cooking salmon to an internal temperature of 63°C/145°F kills any potential parasites, viruses, and bacteria present.

To summarize, raw farmed salmon from UK supermarkets should be free of parasitic worms and generally safe to eat when handled properly. But because raw fish always carries some degree of risk, take precautions:

• Buy thawed fresh salmon and eat within 2 days
• Store at 0-4°C/32-40°F at all times
• Avoid cross-contamination
• Cook if you are in a higher risk group

Practice basic food safety and know your supplier. With sensible precautions, you can likely enjoy raw farmed salmon even without “sushi-grade” labels – though cooking it eliminates all risks. Use your best judgment to determine if the rewards of raw salmon outweigh the small but real risks.