I have heard this statement at least three times on the internet that "but the fact is that salmon is almost never used for sushi in Japan because it's a fish that spends a good amount of time in freshwater, which makes it very susceptible to parasites and worms."

This sort of statement just reeks of pseudo-scientific nonsense, and I'd love to see a scientific source that would back up the proposition that freshwater fish are more susceptible to parasites and worms than salt water fish.

A quick google search yielded this link (http://www.afip.org/vetpath/P­OLA/fish_diseases.txt) which seems to suggest that both salt and fresh water fish are susceptible to parasites. And this link (http://www.ocean.udel.edu/MAS­/seafood/raw.html) suggests that both salt water fish and fresh water fish can contain worms. It also reminded me that most salmon are both freshwater & saltwater fish...which throws this Japanese urban legend into a tail spin.

I spent some time with a Japanese roe tech in Alaska about a dozen years ago. We were working on a project to improve the quality of the caviar being harvested by the fishing fleet out of Haines, Alaska. Among other considerations like getting the fish from the nets quickly, breaking the gill plate and bleeding the fish, was getting the roe and the frame on ice as quickly as possible. I was told repeatedly not to eat the raw salmon unless it had first been frozen. I was told that parasites lived in the muscle but not in the roe. The only time I had more Ikura than I could eat. All of the salmon fishermen that I know believe that parasites live in the muscle of the salmon and that unless the fish is first frozen or cooked that one should not eat it. As far as I know all salmon sushi is frozen at least once.

On salmon, my sushi chef (3rd generation sushi chef and training his son) freely talks about parasites and claims that Salmon is particularly dangerous in that its typical parasite is not visually detectable and so you must either do the prolonged freeze, or cook, or pickle. He says typical parasites in tuna and (presumably most other fish) are typically visually detectable if one is trained to inspect for them.

I don't know about parasites, but I know that salmon sushi is used in Japan. In fact, I'd be hard pressed to find a sushi shop where it's not on the menu. In the 4 years I've lived in Japan, I've never seen a sushi shop that did not serve raw salmon sushi. I specifically look for it because it's my favorite kind.

and no, it is not psuedo science ( from UC davis):

Freshwater fish like trout and fish that spend part of their life in freshwater such as salmon may carry Diphyllobothrium tapeworm larvae. These small, whitish, and somewhat flabby worms are common in salmon from some areas of Alaska.

Swallowing live tapeworm larvae can cause a tapeworm infestation. The tapeworms may live in the human intestinal tract for several years. Symptoms can include abdominal pain, weakness, weight loss and anemia.

<link>

saltwater fish also carry parasites, all fish do. but those fish are less likely to carry something that can infect you.

however, freezing them for a few days or even hours kills parasites, and doesn't really effect the fish.

Everything I've read says that (at least in America), all sushi fish is frozen to kill any parasites, and that a decent sushi chef can also tell from the feel of the flesh if there are parasites in the fish. I guess it comes down to just making sure you go to a reputable restaurant.

I'll tell you one thing - I feel much safer eating sushi from my favorite restaurant, than I do a hamburger from McDonald's.

I about vomited in disbelief looking at "Fresh" fish in the local market chain here in Vegas as the parasites literally squirmed in slinky like fashion from the fish's flesh into the seafood case. I pointed it out to the counter help who had obviously failed high school biology. I even took photos with my cell phone. Needless to say I don't buy any fish, fresh or otherwise in Vegas.

Too much information, Heleva!

I love sushi, b ut seldom eat it unless it is a place that I know has a great reputation -- not that I can be sure about parasites there either, but I figure that what I don't know probably won't hurt me.

Don't think I have ever been tempted by sushi in Vegas anyway.

I lived in Japan for 6 years. We saw salmon sushi everywhere. My wife even uses it at home now.

Saying the Japanese shy from using salmon is like saying Americans shy away from french fries because of the potato blight.

Thom,

Vegas being home of the culinary Union does not make one safe even with cooked food. Considering that I have eaten native for years in India, Malaysia, Indonesia, Bangkok and N. Africa and never once became ill regardless of who or what I was eating. I ate one prepared meal here at a restaurant that "prides" itself for only hiring Union chefs and spent three days literally with food poisoning at the local hospital. Who would have thunk?

So, no fisk and no more magnum burritos.

There is good Sushi in Las Vegas -- Try the Sushi Bar at Luxor

I lived in Japan 20 years ago, and at that time though there was salmon sushi and sashimi available, the Japanese people I knew avoided it. I was told it was as Americanized as California Roll and often had worms. Maybe it's more accepted now, but I wouldn't eat it.