Salmon is a highly consumed fish in Portugal, whether grilled, baked, or in preparations such as sushi and sashimi. However, experts warn of the risk of parasites, namely Anisakis, a nematode that can be present in various marine fish species and cause disease when ingested alive. This parasite can cause symptoms such as abdominal pain, nausea, vomiting, and in some cases, allergic reactions, in a condition known as anisakiasis.
The EFSA made an important distinction between farmed salmon and wild salmon. According to EFSA, Atlantic salmon produced in aquaculture under certain conditions and fed with rations without live parasites presents a negligible infection risk. A 2024 assessment again indicated there is no evidence of infection by zoonotic parasites in several aquaculture species. For fish caught in the wild, fishing areas cannot be considered totally free of Anisakis larvae, as the parasite is part of a natural cycle involving crustaceans, fish, and marine mammals.
The main risk arises when contaminated fish is consumed raw or insufficiently cooked. Preparations such as sushi, sashimi, ceviche, or marinated products require specific food safety precautions. Properly cooking the fish destroys the parasites, and freezing under adequate conditions is also used as a control method for fish intended for raw consumption.
For most consumers, eating salmon continues to be safe, as long as the product is purchased from safe channels and prepared correctly. Food safety authorities recognize fish as an important part of a balanced diet. The existence of this risk does not mean salmon consumption should be stopped, but the preparation method is an essential detail: when properly cooked, the risk of live parasites is eliminated.
