Security risks mainly come from four aspects: heavy metal pollution, biotoxins, parasites and pathogenic bacteria. Salmon may be infected with a variety of parasites, the most common being anisakis. If you eat a large amount at a time, you will have acute food poisoning; Even eating less may cause people to be allergic to nematodes in the future.

In order to ensure that sashimi will not infect humans, the United States and some European countries have already issued targeted food safety regulations, stipulating that fish must be pre-treated to kill the larvae of Anisodes.

The most effective way to kill anisakis is high temperature, but in order to maintain the edible value of fish, freezing is the main method at present. According to the US Food and Drug Administration, fish must be frozen at minus 35 degrees 15 hours, or at minus 20 degrees for 7 days before it can be eaten. The EU standard is freezing at minus 20 degrees for more than 24 hours.

However, people's treatment of salmon today is very mature. Imported marine fish need to be tested by the entry-exit inspection and quarantine department, and at the same time, you don't have to worry too much about choosing a more reliable restaurant or market.