# Salmon parasites

**URL:** <https://community.anovaculinary.com/t/salmon-parasites/8568>\
**Category:** Anova Precision® Cooker\
**Created:** [July 29, 2017, 11:59pm UTC](https://community.anovaculinary.com/t/salmon-parasites/8568 "2017-07-29T23:59:22Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Shutnstar](https://avatars.discourse-cdn.com/v4/letter/s/8797f3/32.png) [@Shutnstar](https://community.anovaculinary.com/u/Shutnstar)\
**Post date:** [July 29, 2017, 11:59pm UTC](https://community.anovaculinary.com/t/salmon-parasites/8568/1 "2017-07-29T23:59:22Z")

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Will 40 minutes at 130 kill parasites from wild salmon?

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [July 30, 2017, 1:46am UTC](https://community.anovaculinary.com/t/salmon-parasites/8568/2 "2017-07-30T01:46:44Z")

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There’s a really good guide on Douglas Baldwin’s site - you want to use the fatty fish chart as a guide for pasteurizing Salmon (but, if you just want to kill the parasites, so you can do a more tender, lower temperature cook - you could freeze the salmon for at least 24 hours).

[http://www.douglasbaldwin.com/sous-vide.html#Table\_3.1](http://www.douglasbaldwin.com/sous-vide.html#Table_3.1)

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [July 30, 2017, 12:31pm UTC](https://community.anovaculinary.com/t/salmon-parasites/8568/3 "2017-07-30T12:31:31Z")

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Here is the US FDA’s chapter on the subject. Good thing is that following the chart in @fischersd 's post will kill bacteria and parasites in fish. Freezing they want it colder in the freezer than I think most home freezers can manage and for a longer time.

[https://www.fda.gov/downloads/food/guidanceregulation/ucm252393.pdf](https://www.fda.gov/downloads/food/guidanceregulation/ucm252393.pdf)

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**Author:** ![MaxLaChat](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/maxlachat/32/1055_2.png) [@MaxLaChat](https://community.anovaculinary.com/u/MaxLaChat)\
**Post date:** [July 31, 2017, 11:15pm UTC](https://community.anovaculinary.com/t/salmon-parasites/8568/4 "2017-07-31T23:15:07Z")

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The article @john.jcb referenced on freezing is important for any fish used in sushi or cold smoking. There have been a number of cases here in British Columbia learning the hard way of using fresh unfrozen fish for sushi. 😳 I’d stick with cooking or hot smoking as recommended.