Anonymous wrote:The freezing is for parasites. FDA requires it for all fish for raw consumption in US.
In Japan many places freeze or higher end rigorously inspect for parasites. Salmon is especially parasite likely.

This.
But don't assume it's all up to code. Many smaller places, especially serving ceviche, will not have been frozen. Seen many places that will buy from locals who fish in the rivers and lakes, and pull up to sell behind the restaurant in coolers or sacks.

Anonymous wrote:It's fine, healthy even. I guess watch for mercury in tuna but I went down that internet rabbithole when on vacation and it seemed like tuna tartare was at every meal and you have to consume a LOT for it to be an issue.

It's a non issue. Mercury is dense and stays on the ocean floor, so it is MUCH more of a concern with shellfish, shrimp, lobster, crab, etc. but not with top water fish.

The freezing is for parasites. FDA requires it for all fish for raw consumption in US.
In Japan many places freeze or higher end rigorously inspect for parasites. Salmon is especially parasite likely.

From the microbiology perspective ( not mercury), would only eat raw fish at a sushi restaurant. If they serve raw fish that is not handled appropriately they will go out of business. You can do an online search about which fish has more mercury, both cooking is unlikely to effect absorption of that toxin.

Anonymous wrote:If you eat out twice a week at places with sushi or poke or ceviche are these high end or casual dining? Raw fish needs to be frozen first then handled properly. McSushi who knows.

It's actually kind of the opposite. Most raw fish in the US is flash frozen upon catch, definitely the stuff at McSushi. The handling could be an issue, but for fish that hasn't been flash frozen to kill bacteria that's mostly found at very high end omakase type places.

It's fine, healthy even. I guess watch for mercury in tuna but I went down that internet rabbithole when on vacation and it seemed like tuna tartare was at every meal and you have to consume a LOT for it to be an issue.

It’s good restaurants, like Tuna Tacos at Millie’s

If you eat out twice a week at places with sushi or poke or ceviche are these high end or casual dining? Raw fish needs to be frozen first then handled properly. McSushi who knows.

Definitely avoid tuna, or eat less than once a week.

Too much tuna can be bad because of mercury, but raw fish isn't inherently less healthy than cooked fish (assuming it's stored/handled correctly -- if it's not, even one time can be too much).

My 10 year old wants to order some variation of raw fish every time we eat out and it’s offered it seems like. Is this bad for her health? She’s probably eating it 2ish times a week and otherwise has a good palate but wanted to make sure this isn’t super unhealthy or anything.