Eating raw fish is a controversial topic. On one hand, raw fish can be very delicious and nutritious. On the other hand, there are concerns about parasites and bacterial contamination. Smoked salmon occupies a middle ground – it is not fully cooked, but the smoking process does kill some germs.
Quick Answers
Here are quick answers to common questions about the safety of eating raw smoked salmon:
- Raw smoked salmon is not considered fully safe to eat, especially for pregnant women, young children, the elderly, and those with weakened immune systems.
- The biggest risks from raw smoked salmon are Listeria monocytogenes bacteria and parasites like tapeworm.
- To reduce the risks, choose smoked salmon that has been frozen or buy sushi-grade salmon which has been flash frozen to kill parasites.
- Avoid raw smoked salmon if you are in a high-risk group. Cook smoked salmon to an internal temperature of 145°F to kill any bacteria or parasites.
- Practice food safety when handling and storing raw smoked salmon to prevent cross-contamination.
What is Smoked Salmon?
Smoked salmon refers to salmon that has been cured and hot or cold smoked. Curing involves treating the fish with salt, spices, and sugar. This draws out moisture, firms up the flesh, and gives the salmon a smoother texture.
Hot smoking cooks the salmon at temperatures between 150-180°F. Cold smoking keeps it between 70-90°F. Cold smoked salmon has a more tender, raw-like texture. The smoking helps preserve the fish and impart flavor.
You may see smoked salmon labeled as nova lox, Scottish smoked salmon, or Scandinavian smoked salmon. These refer to different regional curing and smoking methods.
Is Raw Smoked Salmon Cooked?
No, raw smoked salmon is not fully cooked. Hot smoking partially cooks the fish, but not to the 145°F needed to destroy parasites and bacteria. Cold smoked salmon essentially remains in a raw state.
The USDA and FDA advise cooking smoked seafood to 145°F, the safe minimum internal temperature. So to be on the safe side, smoked salmon should be treated like a raw protein.
What Are the Concerns with Raw Smoked Salmon?
There are two main risks from eating raw smoked salmon – bacteria and parasites:
Bacteria
Cold smoked salmon can contain dangerous bacteria like Listeria monocytogenes, Salmonella, Staphylococcus aureus, and Clostridium botulinum. Listeria is the biggest concern.
Listeria is found in the guts of fish and can contaminate the meat during processing. Smoking helps kill some bacteria, but may not eliminate all Listeria present.
Listeria can cause flu-like symptoms, meningitis, miscarriage, and even death in vulnerable groups.Around 1,600 Americans get listeriosis each year, and 260 die from it (1).
Parasites
Raw salmon may contain parasitic worms like tapeworm, roundworm, or Anisakis. These parasites attach themselves to the flesh or intestines of fish.
Eating undercooked, raw, or improperly frozen fish can transfer these parasites to humans. Infection can cause abdominal pain, nausea, vomiting, allergic reactions, and digestive issues (2).
Is Raw Smoked Salmon Safe for Pregnant Women?
No, pregnant women are advised to avoid raw or undercooked smoked salmon. Listeria infection is concerning as it crosses the placenta and can infect the fetus.
Listeriosis during pregnancy can lead to miscarriage, stillbirth, preterm labor, and illness or death in newborns. The CDC recommends pregnant women heat smoked seafood to an internal temperature of 145°F before eating (3).
Can You Eat Raw Smoked Salmon When Breastfeeding?
Breastfeeding women need to take similar precautions as pregnant women. Listeria can be passed to babies through breastmilk, causing meningitis or sepsis.
The CDC recommends heating smoked fish to 145°F before eating. Avoid sharing foods that contain uncooked smoked fish with young children too. Their immune systems are still developing.
Is Raw Smoked Salmon Safe for Elderly People and Those with Weakened Immune Systems?
Raw smoked salmon also poses risks for the elderly, very young children, and those with compromised immunity. Their bodies have a harder time fighting off foodborne infections.
To stay safe, the CDC advises following food safety practices strictly and avoiding higher risk foods like raw smoked fish (4). Cook smoked salmon thoroughly before eating.
How to Reduce the Risks of Raw Smoked Salmon
You can take steps to reduce the risks of eating raw smoked salmon:
Choose Frozen Salmon
Freezing salmon to the proper temperature kills any parasites present. Choose frozen raw smoked salmon or fish labeled sushi-grade or sashimi-grade.
Sushi-grade fish is frozen at -4°F for 7 days or -31°F for 15 hours, conditions that kill parasites (5). Make sure the fish feels firm and icy cold.
Avoid Compromised Immune Groups
Pregnant women, young children under 5, elderly adults, and those with weakened immunity should avoid raw smoked fish. These groups are more likely to become severely ill from bacteria or parasites.
Follow Kitchen Hygiene
Practice safe food handling and hygiene to avoid cross-contamination:
- Wash hands, utensils, and surfaces before and after handling raw salmon.
- Use separate cutting boards and plates for raw versus cooked foods.
- Store raw fish on the bottom shelf of the fridge so juices don’t drip onto other foods.
- Marinate fish in the fridge.
Buy from Reputable Sellers
Purchase smoked salmon from reputable sellers and processors. Check that products are processed under sanitary conditions and properly refrigerated.
Avoid fish with an unpleasant fishy or ammonia smell.
Check Expiration and Best-By Dates
Only purchase fresh, unspoiled fish. Check that smoked salmon is within its expiration or best-by date. Discard fish that is older than these dates.
Further Cooking
You can reduce bacterial and parasite risks by cooking smoked salmon to 145°F. This kills any Listeria, Salmonella, or parasites present.
Use a food thermometer to check the thickest part of the fish. However, further cooking will diminish the tender texture.
Storing Raw Smoked Salmon Safely
Keep raw smoked salmon chilled at all times to prevent growth of bacteria. Follow these storage tips:
- Store raw smoked salmon at 40°F or below.
- Wrap fish tightly and place on ice if transporting.
- Consume within 3 days for best quality.
- Don’t refreeze previously frozen salmon.
- Discard fish if it develops an unpleasant odor, slimy texture, or mold.
Can You Make Smoked Salmon Gravlax at Home?
Yes, you can cure raw salmon at home to make gravlax or nova lox. The dry-curing process uses salt, sugar, and dill to draw out moisture from the flesh.
Gravlax needs to be refrigerated correctly to prevent bacterial growth. Cure salmon in the back of the fridge for optimal coldness. Discard any fish that smells unpleasant or slimy.
For full safety, the USDA advises heating cured salmon to 145°F before eating (6). Otherwise, take care to avoid cross-contamination and don’t serve to those in high-risk groups.
Smoked Salmon Bagel Safety
There are mixed opinions on whether smoked salmon bagels are safe to eat. Pre-sliced packaged smoked salmon is considered riskier than fresh fish.
Listeria is more likely to grow once salmon is sliced and exposed to air. One study found 10% of pre-sliced salmon samples contained Listeria (7).
For safest results, order your bagel made to order with fresh smoked salmon. Avoid pre-packaged sliced fish. Heat the salmon and steam or toast your bagel to reduce risks.
Can Dogs Eat Smoked Salmon?
In small amounts, smoked salmon is fine for dogs to eat as an occasional treat. Salmon is a healthy source of protein and omega-3s for dogs.
However, too much can cause pancreatitis. Feed only thin slices of smoked salmon, avoiding regular feeding. Raw salmon may also contain parasites, so cook before feeding.
Remove small bones before feeding as these can pose a choking hazard. Avoid feeding salty smoked salmon in large amounts, as excess sodium is unhealthy for dogs.
Conclusion
Raw smoked salmon is not considered fully safe to eat, especially for groups like pregnant women and those with compromised immunity. Parasites and Listeria bacteria pose the biggest risks.
To reduce the risks, choose frozen or sushi-grade salmon, avoid cross-contamination, and don’t serve raw fish to vulnerable groups. Cooking smoked salmon to 145°F destroys any potential parasites or bacteria present but may diminish the delicate texture.
Ultimately, eating raw smoked fish involves a small degree of risk. Use caution and your best judgment when deciding whether to eat raw smoked salmon.