Ken wrote:

>
> 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?


Unless the guy behind the counter is a professional seafood handler, I wouldn't
take his word for it. How is he qualified to say this?


> 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 wouldn't. I buy farm-raised salmon fillets from BJ's and although they
smell fresh, I don't know how they were handled prior to purchase.


> 3) Is "freezing to weaken parasites" a good measure to take with salmon?
> I've heard the measure described as a silver bullet for parasites, and I've
> heard others say that it is still risky even if you freeze it. Basically,
> if I buy one of those farm-raised fished, freeze and thaw it, should I be
> okay?

I think you have less to fear from parasites as from bacteria.
Cross contamination is more likely to make you ill from eating
any of the above. Knowing where it came from and how it was
handled is the best way to lower the risk. Your best bet is to
buy from fish mongers who carry "sashimi grade" fish.

--
Dan