The study authors said that salmon from the American and Asian Pacific coasts and elsewhere pose potential dangers for persons who eat these fish raw. When the wild-caught salmon are transported on ice instead of frozen, the parasitic tapeworm may survive transport.
However, the risk of consumers becoming infected with a tapeworm is fairly low. The U.S. Food and Drug Administration requires that all fish except catfish, tuna and salmon in certain instances, if it is to be eaten raw, first must be frozen to kill parasites.
But, while the risks are low, consumers can take precautions to reduce the risk of foodborne illness when handling, preparing or eating seafood, according to the FDA. The federal agency says that while it is best to cook seafood thoroughly to minimize the risk of foodborne illness, those who prefer to eat raw fish should eat fish that has been previously frozen.
Commercially frozen seafood is frozen solid at a temperature of -35 degrees and stored at this temperature or below for a minimum of 15 hours to kill parasites.