eating raw salmon from super-market?

[Mike83]

Have any of you done this?

[garret]

no why not just cook it. 10 minutes in the oven on broil low for 10 minutes

[Mike83]

i really like getting sashimi from sushi places.

It tastes real good with wasabi and soysauce.

[hklifter]

i would sear the outseid in a very hot pan for 30sec a side. you don't know what else/who else has touched it between the time it was cut to the time it goes into your mouth.

[CookieMonster]

Supermarkets are dirty. Buy it directly from your local fish monger and it will be safe to eat raw. I don't like cook salmon (yuk) but I will eat it raw.

[Mike83]

today i ate around 1/2lb or more of raw salmon, i wish you could eat everything raw

hahah

being a caveman would of been cool

[rycbaby]

I would not suggest it, unless, like someone said earlier, that you buy it from a reputable fish monger....

I tried it once from the supermarket and got the runs for a couple of days...Of course, if you don't mind, then by all means, go for it! Other than the runs, everything was tasty...

[Zelluz]

If you going to eat raw meat I would suggest it to run it through meat grinder and adding garlic (the more the better, just make sure you can eat it ), onions, chopped carrots and whichever spices you want to add. You can add some other raw veggies to it as well for different flavors.

Garlic, onions and carrots will take care of the most bacteria that can cause harm to your body.

You can do that to pretty much any raw meat that you want to try; it’s very good with pork and beef. I haven’t tried to do that with fish yet, but I sure will very soon

[Clayton South]

Eating raw salmon from your supermarket is fine - my girlfriend is Chinese and we eat it this way all of the time. All you have to do is soak it in Japanese Rice Wine for about 3-5 minutes to kill any bacteria. Then, eat all of the sashimi that you want.

The most important thing is to wash your hands and to keep your knives and counters clean.

-Clayton South
Industry Writer
ISSA Certified Specialist in Performance Nutrition

[Daegus]

Eating raw salmon from your supermarket is fine - my girlfriend is Chinese and we eat it this way all of the time. All you have to do is soak it in Japanese Rice Wine for about 3-5 minutes to kill any bacteria. Then, eat all of the sashimi that you want.

The most important thing is to wash your hands and to keep your knives and counters clean.

-Clayton South
Industry Writer
ISSA Certified Specialist in Performance Nutrition

Yeah, all the surface bacteria if pre-cut like that. Not worth the risk to eat it raw at least from supermarkets.

Not to mention after taking an immunology class some of that stuff scares the hell out of me.

[such a loser yo]

i wouldn't do it unless it was sashimi grade.

[godemiche]

I cook mine for a just a few minutes in a pan with olive oil...
It's still uncooked inside, but it's the outside (expecially the part that came in contact with a metal surface, like a knife) that would be the problem.. Or get some of that Japanese wine to kill the bacteria like they do at the sushi bars...

[RU4A69]

Have any of you done this?

lox owns. Tastes so good it's worth any risk. I have eaten several dozen pounds of it in my lifetime and I'm still alive and kickin.

[Zelluz]

Eating raw salmon from your supermarket is fine - my girlfriend is Chinese and we eat it this way all of the time. All you have to do is soak it in Japanese Rice Wine for about 3-5 minutes to kill any bacteria. Then, eat all of the sashimi that you want.

The most important thing is to wash your hands and to keep your knives and counters clean.

-Clayton South
Industry Writer
ISSA Certified Specialist in Performance Nutrition

Does it have to be Japanese Rice Wine?

What can you substitute?

[The Doc]

lox owns. Tastes so good it's worth any risk. I have eaten several dozen pounds of it in my lifetime and I'm still alive and kickin.

Lox is actually not considered "raw" salmon, it's cured through a chemical reaction with salt.

Back in the '20s, salmon shipped to the mainland from Alaska was heavily
salted in order to preserve it, since there was no such thing as
refrigerated air shipping. To remove the brine, the fish then had to be
soaked in cold water. The result was called lox, either after the German
word for salmon, which is lachs, or the Scandinavian word for it, which
is lax.
Nowadays, lox is supposed to be salmon that has been brine-cured and
then cold-smoked - a process that calls for exposing the salted,
water-soaked salmon to smoke at temperatures between 70 and 90 degrees
for a long time (anywhere from one day to three weeks). Since the fish
has already been brine-cured, you don't need heat; the smoking at this
point is mostly for flavor. In fact, the smoke in a cold smoker is
pumped through a filter that keeps heat from being a factor.

The Doc

[The Doc]

Does it have to be Japanese Rice Wine?

What can you substitute?

For this method you can use anything that is acidic (any vinegar, citrus juice, hot sauce, cola, etc...) to "cook" the thin slices of salmon, it's sometimes called ceviche. Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat.

The Doc

[rycbaby]

Eating raw salmon from your supermarket is fine - my girlfriend is Chinese and we eat it this way all of the time. All you have to do is soak it in Japanese Rice Wine for about 3-5 minutes to kill any bacteria. Then, eat all of the sashimi that you want.

The most important thing is to wash your hands and to keep your knives and counters clean.

-Clayton South
Industry Writer
ISSA Certified Specialist in Performance Nutrition

Wow...so soak it in some JR wine and that kills off the bacteria? Did not know that..thanks! Gotta give that a try sometime!

[Clayton South]

Wow...so soak it in some JR wine and that kills off the bacteria? Did not know that..thanks! Gotta give that a try sometime!

Yep, it's that easy. Be sure to not leave it in for too long as the alcohol could break down the protein structures in the fish. Three to five minutes is ideal.

Best,

-Clayton South
Industry Writer
ISSA Certified Specialist in Performance Nutrition

[Mike83]

awesome posts ppl


I will have to eat it more often, I will try the wine method to kill bacteria, or maybe ill try lemon juice.

After eating raw salmon, I feel really fresh and good.

[MDogg]

I had no idea you could eat salmon raw. Can you do this for every kind of fish? I am always paranoid about undercooking my haddock and I sometimes end up cooking it too much.

[Zelluz]

I had no idea you could eat salmon raw. Can you do this for every kind of fish? I am always paranoid about undercooking my haddock and I sometimes end up cooking it too much.

Why not? Is different kind fish isn’t fish or something?


You can eat any raw meat, just make sure you kill bad bacteria by doing what they have said to fish and to beef, pork ... etc what I have posted above. It tastes much better if it’s raw too, in my opinion.

[Mike83]

Why not? Is different kind fish isn’t fish or something?


You can eat any raw meat, just make sure you kill bad bacteria by doing what they have said to fish and to beef, pork ... etc what I have posted above. It tastes much better if it’s raw too, in my opinion.

you can eat raw red meat?

How do you kill the bacteria in that?

I would like to try : )

[Zelluz]

you can eat raw red meat?

How do you kill the bacteria in that?

I would like to try : )

Find my post above at the beginning to find out...

[punksurfer024]

you can eat raw red meat?

How do you kill the bacteria in that?

I would like to try : )

havent you ever had a steak rare?

[The Doc]

you can eat raw red meat?

How do you kill the bacteria in that?

I would like to try : )

Crushed raw garlic is a powerful antibiotic that can drastically reduce, not kill E. coli, strep and staph germs and many other bacteria. The antibiotic properties of garlic are a direct result of the allicin produced from raw, crushed garlic. This is destroyed by age and cooking - cooked garlic has virtually no antibiotic value. Clove is also very affective at reducing E-coli in uncooked raw meat, but beware! It does not completely destroy the bacteria, there is still a 1% chance that a normal heathy person can become infected, and a much higher chance for the very young, very old, or someone with a weakened immune system.

Though spices may be able to reduce E. coli in meat, they do not appear to be able to eliminate it, which underscores the importance of proper cooking. Eliminating E. coli is the only way to eliminate risk of infection since the pathogen has an unusually low infectious dose. In people with weakened immune systems, for example, fewer than 10 cells may cause illness. Spices, however, may potentially add another margin of safety to proper food handling and cooking.

The Doc

[Zelluz]

It's not the only garlic, its the onions and carrots.

Garlic, onions and carrots have to be raw and fresh too, not dry or from cans.


If you had a good bowl of fresh salad the chances of you getting sick from eating raw meat is minimum. It would help if you get a good quality meat too, grass fed from small farm near by or from health store.

Still, be careful if you going to eat it like that.

[The Doc]

It's not the only garlic, its the onions and carrots.

Garlic, onions and carrots have to be raw and fresh too, not dry or from cans.


If you had a good bowl of fresh salad the chances of you getting sick from eating raw meat is minimum. It would help if you get a good quality meat too, grass fed from small farm near by or from health store.

Still, be careful if you going to eat it like that.

I'm from the culinary school of "If you like well done beef, then you can't actually like beef." I eat everything raw, or as rare as can be, but I do not want one single person out there saying that it is 100% safe to eat raw meat when it is not. The only way to be 100% positive that your beef is 100% safe form e-coli is to cook it to 160 degrees, whether you like it or not.

I'll be the first to admit that there isn't one single food I would not try at least once. But that's not a stamp of approval from me to go out and do it. I take food more seriously than a cannon ball in the groin, just so I can decifer the nuances of different cuisines and use them for future recipes for myself and the average bodybuilder. It's those people who have to eat boring meals regularly that deserve to know the basic concepts of food safety and nutritional value if they want to succeed.

The Doc

The Doc- who believes that you should cook your meats when the origin was uncertain .