Is Sam’s Club Sashimi Grade Salmon Safe to Eat Raw?

Sashimi and sushi have exploded in popularity in recent years. Raw fish dishes like salmon sashimi provide a fresh taste of the sea. However, raw seafood does come with health risks if not handled properly. This leads many to wonder – is Sam’s Club sashimi grade salmon safe to eat raw?

In this article, we’ll cover everything you need to know about the safety of eating raw salmon from Sam’s Club. We’ll look at the risks, regulations, proper storage and preparation.

Understanding the Risks of Raw Salmon

Eating raw salmon comes with some inherent risks. First, there is a concern about parasites. Salmon, especially wild-caught from the Pacific Northwest, may contain tiny parasites like nematodes or tapeworms. Freezing or cooking the fish kills any parasites present.

There is also a risk of bacterial contamination with raw seafood. Salmonella, Vibrio, Listeria and other bacteria could potentially be present and lead to foodborne illness. Proper handing from catch to table is key in mitigating this risk.

Finally there are concerns about environmental pollutants including mercury. Levels are generally low in wild salmon but may be elevated in large, predatory fish. These risks are why it’s so important to source sashimi grade salmon from reputable suppliers.

Sashimi Grade Salmon Regulations and Guidelines

So what exactly makes salmon “sashimi grade” and safe to eat raw? Here are the general regulations and guidelines

• Frozen at sea – Salmon intended for raw consumption is frozen immediately after catch at -35°C (-31°F) for 15+ hours to kill parasites.

• Food safety inspected – Harvesting and processing facilities must follow government mandated HACCP controls and sanitation protocols.

• Freshness – Sashimi grade salmon has firmer flesh and no strong “fishy” odor. Freshness equals safety.

• Skin and bloodline removed – These parts may contain higher bacteria levels so are typically removed.

• Higher quality cuts – Fatty belly portions like toro are best for sashimi. Leaner tail cuts are more prone to parasitical cysts.

• Proper storage and handling – Sashimi grade salmon must be kept well chilled. Repeated freezing and thawing cycles degrade quality and safety.

Reputable vendors selling sashimi grade salmon should be able to provide data on freezing methods and supply chain controls. This ensures that the raw fish meets safety guidelines.

Is Sam’s Club Salmon Safe for Sashimi?

So how does Sam’s Club salmon measure up? Here are a few points on the safety of Sam’s Club sashimi grade salmon:

• Sustainably farmed – Sam’s Club sources their fresh salmon from aquaculture farms, not wild fisheries. This avoids Pacific-specific parasite concerns.

• Flash frozen – Their Atlantic salmon is frozen rapidly to ultra-low temperatures to control potential risks.

• Quality graded – Their sashimi grade salmon meets standards for color, marbling, firmness and freshness.

• Proper handling – Sam’s Club follows best practices for chilled storage, sanitation and avoiding cross-contamination.

• Trusted suppliers – Well-known vendors like High Liner Foods and Mowi provide quality input seafood.

• Short supply chain – Direct delivery from farm to store avoids extra handoffs where mishandling could occur.

Based on these safety controls, sashimi grade salmon sold at Sam’s Club that is properly stored and handled should be safe for eating raw. But it’s still best to take extra precautions.

Safely Enjoying Sam’s Club Sashimi Grade Salmon

To get the most from Sam’s Club sashimi grade salmon, follow these tips for safe enjoyment:

• Check labeling – Ensure the package is labeled “sashimi grade” and has no warnings against consuming raw.

• Inspect carefully – Look for obvious signs of sliminess, off smells or decay before use.

• Use quickly – Prepare the salmon within 1-2 days of purchasing for optimal freshness and safety.

• Keep it cold – Refrigerate sashimi grade salmon at 32-38°F. Repeated temperature fluctuations reduce quality.

• Wash worksurfaces – Avoid cross-contamination by washing knives, boards, hands thoroughly before and after prep.

• Cut skillfully – Use a sharp, non-porous cutting board and knife. Make thin slices across the grain.

• Eat when fresh – Consume the prepared sashimi right away rather than letting it sit and bacteria multiply.

• At-risk groups avoid – Pregnant women, elderly, young children and those with immunity issues should not eat raw seafood due to infection risks.

Taking these precautions will help you get the most from your sashimi experience while minimizing any health risks.

Purchasing Salmon Elsewhere? Take Extra Precautions

While Sam’s Club sashimi grade salmon can be safely consumed raw when following guidelines, take extra precautions if purchasing salmon elsewhere:

• Inspect carefully and sniff test for any off odors.

• Confirm sashimi grade labeling if buying pre-packaged raw fish.

• Ask questions at the seafood counter about freshness, freezing methods and supply chain.

• Quarantine and freeze non-sashimi grade salmon for 7 days at -4°F if planning to eat raw. This kills any parasites.

• Cook thoroughly to 145°F if unable to confirm the salmon’s safety and origin. Flash frying or searing does not kill all potential parasite risks.

With the popularity of salmon sushi and poke bowls, it’s likely much of the salmon sold at major retailers or served at restaurants is safe for consumption raw. But it can’t hurt to take some extra precautions, especially if you are immunocompromised.

Can You Make Your Own Sashimi Grade Salmon?

If you can’t find sashimi grade at your local store, you may wonder if you can you turn regular salmon into sashimi grade at home. Here are some DIY tips:

• Start with high quality – Fresh wild-caught or sustainably farmed salmon is ideal.

• Remove skin and bloodline – This minimizes bacteria and parasite risks.

• Freeze at -4°F for 7+ days – This temperature and duration kills any potential parasites.

• Portion and seal – Cut into serving sizes and vacuum seal or freeze individually to avoid repeat thawing.

• Handle safely – Store at 32-38°F. Clean work areas and utensils thoroughly before and after prep.

With proper handling and freezing, it may be possible to make standard salmon suitable for sashimi at home. But it’s still safest to buy salmon labeled sashimi or sushi grade when eating raw.

Enjoying Cooked Salmon

If you still have concerns about raw salmon safety, cooked salmon provides all the same great nutritional benefits. Here are some tasty ways to enjoy cooked salmon:

• Salmon burgers or salmon cakes
• Baked or grilled salmon fillets
• Smoked salmon wraps or bagels
• Salmon salad or salmon poke bowl
• Salmon fried rice or salmon stir fry
• Cedar-plank roasted salmon
• Salmon quiche or frittata
• Salmon pasta with pesto or vodka sauce
• Salmon tacos or enchiladas

Cooking salmon to an internal temperature of at least 145°F will kill any potential bacteria or parasites. Just take care not to overcook this delicate fish.

The Bottom Line on Sam’s Club Sashimi Grade Salmon

When properly handled, frozen and sourced, Sam’s Club sashimi grade salmon should be safe for consumption raw as sashimi or sushi. Sam’s Club adheres to guidelines for flash freezing, quality grading and direct supply chains to control risks. But remember to use raw salmon promptly, keep it chilled and take care to avoid cross-contamination for maximum safety and enjoyment.

For those with lingering concerns or immunity issues, cooked salmon provides a deliciously healthy alternative. With some preparation know-how, you can safely reap all the nutritional benefits of salmon regardless of whether you eat it raw or cooked.