When I first learned about parasites in raw salmon, I was honestly pretty shocked. It turns out, up to 75% of wild salmon can carry anisakid nematodes, also known as roundworms. These tiny parasites can cause serious digestive issues such as sudden abdominal pain, nausea, and vomiting if ingested alive. However, eating raw salmon doesn’t automatically mean you’ll get sick. The key is proper handling and preparation. Sushi chefs are trained to freeze fish at temperatures that kill any parasites before serving it raw as sashimi. At home, you can minimize risks by buying sushi-grade salmon and freezing it for at least seven days. Cooking salmon thoroughly is of course the safest way to avoid parasites entirely. If you ever experience any severe stomach pain or allergic reactions after consuming raw salmon or sushi, it’s important to seek medical advice promptly. Some foods and natural remedies, like certain herbal treatments, are believed to help kill parasites, but medical consultation is always the best course. For me, understanding these facts helped ease my worry and still enjoy sushi while being cautious. Knowing that parasites in fish are quite common but manageable with proper precautions can make eating raw salmon a safer and more enjoyable experience.