"Ken" > wrote in message
news:wTFDc.101544$2i5.48126@attbi_s52...
> I've seen the extensive postings in this group about avoiding the
> consumption of raw wild Pacific salmon due to parasites. I have a few
> questions along those lines:
>
> 1) I occasionally eat tuna from my local grocery store (in Seattle). It is
> usually just their standard tuna steak cut, not the "sashimi-grade" Ahi
that
> they sometimes carry. The guy behind the counter told me that it's fine
to
> eat the non-sashimi grade. Is it?

> 2) I've been eyeing those big farm-raised salmon fillets at Costco and the
> grocery store. Without regard to flavor, would those be safe to eat raw?
>

I have never seen salmon either filet (farned atlantic no doubt) or
sometimes
whole (farmed coho usually) in any condition that ever inspired me to use it
as sashimi/sushi. For that purpose I buy my salmon from my local fish monger
or from the several Japanese food stores in my area.