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Thread: raw salmon...too much too bad?

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    Default raw salmon...too much too bad?

    Just wondering if anyone knows the downside of eating too much raw fish. I'm talking sashimi and not sushi, just the fish and no rice. Some things I'm wondering are the length of time for digestion (compared to other meats like chicken and beef) vitamins and overall healthiness of raw salmon, as well as any ill consequences for eating too much...cuz I'm on a mofucking tear yo!! I can't seem to get enough of it!

    Any help is appreciated.
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    It's a staple in a lot of Asian diets, so i can't see it being too bad.

    As long as it's prepared properly, it's probably the best way to eat fish IMO.

    Eel Sashimi is amazing, high in fat, but worth it.

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    mmm i heard there is alot higher chance of getting a parasite from eating too much raw fish
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    as long as your eating wasabi with it you'll be fine

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    Too much of anything is usually not a good thing. I love sushi more than oxygen but I'd be most concerned about all the heavy metals and what not from eating too much fish. There's a reason pregnant women aren't supposed to eat fish.
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    The salmon we get here from the sushi places are most likely farmed salmon and not wild (IIRC) cause it's cheaper.

    There was a study done that farmed salmon can increase the risk of cancer.
    Last edited by Foz; 12-14-2005 at 02:16 PM.

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    Three letters come to mind when I think of farmed salmon (which is what sushi restaurants serve): PCB

    The pellets that the farms feed these farm-raised salmon are filled with PCB's. So what you're eating is fat salmon that got that fat by being stuffed with PCB pellets! PCB's are carcinogenic, so moderation is key if you love your sushi salmon.

    PCBs build up in salmon at 20 to 30 times the levels in their environment and their feed (Jackson et. al 2001), so even low concentrations of PCBs in fishmeal can become a concern for human health.
    - http://www.ewg.org/reports/farmedPCBs/part2.php

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    Originally posted by Impreza
    Three letters come to mind when I think of farmed salmon (which is what sushi restaurants serve): PCB

    The pellets that the farms feed these farm-raised salmon are filled with PCB's. So what you're eating is fat salmon that got that fat by being stuffed with PCB pellets! PCB's are carcinogenic, so moderation is key if you love your sushi salmon.


    - http://www.ewg.org/reports/farmedPCBs/part2.php
    Agreed. Sure glad I got a frezer full of wild caught Chinook, Coho, and Sockeye
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    Originally posted by FatboyTheHungry


    Agreed. Sure glad I got a frezer full of wild caught Chinook, Coho, and Sockeye
    All you have to worry about is a freezer full of mercury deposits then. Pick your evil I guess.....
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    Originally posted by abyss


    All you have to worry about is a freezer full of mercury deposits then. Pick your evil I guess.....

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    Originally posted by abyss


    All you have to worry about is a freezer full of mercury deposits then. Pick your evil I guess.....
    Minimal issue in 3-4 year old fish caught in remote salt water. The pollutants are only a problem when the fish start to gather in headwaters of major river systems close to industry. It takes time for mercury to gather in the fat of the fish. Trout are a risk for mercury as they live for a long time in the same rivers (a 10 pound trout may be 15 years old). Salmon only live 3-5 years in most strains (up to 7 in the Kenai and Skeena) with all that time in the salt, except for their time as a fry/smolt in their home river. I caught all of my fish in the open water in Northern BC, and the Cooke Inlet, with a few in the Kenai and Kasilof. Much safer than farmed fish with their pellet diet and contaminants from local water (as fish farms are kept closer inland), and better tasting.
    Last edited by FatboyTheHungry; 12-14-2005 at 02:43 PM.
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    lol, thanks for the fish education. *the more you know*
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    Originally posted by abyss
    lol, thanks for the fish education. *the more you know*
    haha, fishing happens for be one of my *obsessions*
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    So what about the salmon from the stores like safeway, superstore and coop? Same shit as what the restaurants buy?
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    Oh yah, and thanks for fucking up my sushi eating benders at the restaurants...and possibly at home!!
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    Haha, sorry 'bout that.

    Farmed salmon is higher risk no matter what because fish that are always in close proximity to each other in a closed system (netted pens) are more susceptable to disease and parasites. They also don't have the benefit of a varied natural diet and this is reflected in the quality of the meat. For example, Sockeye and Chum salmon feed almost exclusively on plankton and shrimp, hence the redness of their meat.

    Wild salmon is sometimes sold at local supermarkets, but the problem here is the cost, not to mention freshness. I am of the opinion that fish should be cleaned an frozen right away, within hours of harvest. The problem with "fresh" salmon at the supermarket is that it may have been out of the water for a few days. Depending on how soon it is cleaned and refrigerated, you might get something that is sill reasonably fresh, or something that smells "fishy"...

    BTW, the salmon used in most restaurants is wild caught Chinook and Coho. You can tell by the size of the grain and the firmness of the meat. Farmed Chinooks are not as common, and don't get as big as the wild ones. There is also less Coho now days because Coho harvest and limits has been very tightly controlled in the last couple years.
    Last edited by FatboyTheHungry; 12-14-2005 at 05:40 PM.
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    I love fishing.. and I wanna catch that bloody huge walleye to eat...

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    And here's proof of a healthy 5-6 year old Chinook. This one was 68 lbs when we got it on the scale, and that was after a whole day out of the water. Prolly would have broken 70 lbs if we got it on the scale right away.
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    And another pic
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    That's a lot of sushi!!

    Where in B.C did you catch that monster. Definately out on a boat... but that like the size for ocean fishing for halibut/salmon.

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