Considerations for choosing and consuming raw seafoodUpdated 4 months ago

The FDA cautions against consuming seafood raw, as it can harbor parasites, bacteria, and viruses that could potentially make consumers sick. To be on the safe side, all seafood should be cooked to an internal temperature of 145°F.

Here are some considerations when choosing seafood for raw consumption:

• It's best to focus on saltwater (marine) fish since many freshwater fish are susceptible to tapeworms.
• You can read more about full FDA guidance on raw seafood consumption. According to the FDA, super-freezing seafood in a commercial sub-zero storage freezer helps ensure parasites are destroyed (however, it cannot guarantee it), and that is required for many species of seafood to be consumed raw. In fact, seafood at sushi restaurants is typically super-frozen for this reason.
• Buy your seafood from a trusted source, such as Fulton Fish Market. All of our seafood is chef-selected for quality and freshness, and it is found in many top sushi restaurants. However, it is not all suitable or preferable to be consumed raw. Some of our freshly frozen (super-frozen) products that are popular in sushi dishes include farmed salmon, ahi tuna, and red snapper.

Additional information on shellfish:

• Our live oysters, live clams, and uni are often consumed raw. 
• Learn about some of the risks.
• If you freeze your oysters and clams, they are no longer live and should always be cooked before consumption.

For additional information on sushi, check out our What is sushi FAQ.