Salmon and fresh tuna are among the best sources of omega-3 fatty acids. They are an excellent supplier of the invaluable vitamin B12, iron, potassium, vitamin D, which are found in abundance in the meat of these oily fish. According to WebMD, salmon and tuna, like fish in general, are among the best sources of clean protein. They provide wonderful benefits for the state of the cardiovascular system, reduce cholesterol, lower the risk of diabetes and obesity, suppress inflammation.
Japanese cuisine has become increasingly popular in recent years. It includes a wide variety of raw fish dishes, including traditional sushi in all its forms.
Japanese sushi is prepared with raw fish, considered a delicacy. Along with all the he alth benefits that fish has, its raw version can also bring some he alth risks.
Raw salmon and tuna can carry some parasites such as Japanese tapeworm. This is according to a report by the US Centers for Disease Control and Prevention, cited by he althdigest.com. The research is from 2017 and was conducted on wild salmon caught off the coast of Alaska.
This means that raw, undercooked or semi-cooked wild fish can be infected with the dangerous parasite. In addition to tapeworms, raw fish can carry infections from dangerous viruses, bacteria and other parasites that remain active with little or no cooking, according to he althline.com.
If you prefer to consume raw or undercooked fish, it is advisable to be sure of its source. It is safest to consume well-cooked fish with heat treatment above 100 degrees Celsius. The freezing of the fish must be at least -20 degrees. This is the only way to be sure that no dangerous pathogens will grow in her meat.
The safest way to consume salmon or tuna is to cook it with proper heat treatment.
