Which Fish Have Parasites

Which Fish Have Parasites

Salmon, tuna, snapper, flounder, escolar, sea bass—there are countless fish to try as sushi and sashimi! But with a wide diversity of options comes the burden of remembering which can and cannot be safely consumed raw. Unfortunately, fish used for sushi can be susceptible to parasites like Anisakis and tapeworms that cause serious illness. That's why we've put together a helpful buying guide to flag species that have parasite risks and other hazards. When shopping for fish for sushi, use this safe sushi-grade guide and avoid any fish labeled with parasite risk (unless it was specifically frozen to be used in sushi). For a thorough report on parasites in sushi, read more about the sushi-grade myth.

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Name Risks
Tuna, all species (Maguro) No risk
Yellowtail (Hamachi) No risk
Wild Salmon (Samon) Parasites
Farmed Salmon (Samon) No Risk [1]
Arctic Char (Hokkyoku Iwana) No risk
Mackerel (Saba) Parasites
Sea Bream (Tai) No risk
Red Snapper (Hamadai) No risk
Porgy (Kurodai) No risk
Eels (Unagi, Anago, and Hamo) No risk
Flounder, wild & farmed (Hirame) Parasites
Dover Sole (Shitabirame) Parasites
Wild Turbot (Makogarei) Parasites
Farmed Turbot (Makogarei) No risk
Gizzard Shad (Kohada) No risk
Anchovy (Katakuchiiwashi) No risk
Tilefish (Amadai) No risk
Branzino (Hata) Parasites
Barracuda (Kamasu) No risk
Bluefish (Amikiri) No risk
Opah (Mandai) No risk
Dory (Matoudai) No risk
Mahi-Mahi (Shiira) No risk
Pompano (Koban-aji) No risk
Smelt (Wakasagi) No risk
Sturgeon (Shirochozame) No risk
Tilapia (Izumidai) No risk
Wahoo (Ono) No risk
Escolar Side effects [2]
Monkfish (Anko) Parasites
Cobia (Sugi) Parasites
Mullet (Bora) Parasites
Hake (Heiku) Parasites
Haddock (Montsukidara) Parasites
Herring (Nishin) Parasites
Sardine (Iwashi) Parasites
Rainbow Trout (Nijimasu) Parasites
Cod (Tara) Parasites
Black Sea Bass (Hata) Parasites
Chilean Sea Bass (Ookuchi) Parasites


Name Risks
Shrimp, all species (Ebi) No risk
Sea Urchin (Uni) No risk
Octopus (Tako) Parasites
Squid (Ika) Parasites
Cuttlefish (Ko-ika) No risk
Scallop (Hotate) No risk
Abalone (Awabi) No risk
King Crab (Tarabagani) No risk
Blue Crab (Gazami) No risk
Stone Crab (Kani) No risk
Spanner Crab (Kani) No risk
Snow Crab (Zuwaigani) No risk
Dungeness Crab (Danjinesukani) No risk
Peekytoe Crab (Kani) No risk
Lobster (Ise ebi) No risk
Langostines No risk
Raw Geoduck (Mirugai) No risk
Surf Clam (Nimaigai) No risk
Manila Clam (Nimaigai) No risk
Cockle (Torigai) No risk
Oyster (Kaki) No risk
Mussels (Murasakiigai) No risk


Name Risks
Monkfish Liver (Ankimo) Parasites [3]
Sturgeon Roe (Caviar) No risk
Salmon Roe (Ikura) No risk
Flying Fish Roe (Tobiko) No risk
Capelin Roe (Masago) No risk
  1. Farmed salmon are significantly lower risk for parasites because their feed is often parasite-free pellets. A survey of studies on parasite infection in salmon found 0% parasite infection in any samples of farmed salmon, but anywhere from 65-100% of wild salmon samples.
  2. Escolar can cause gastric distress after consuming even a normal-sized portion.
  3. Ankimo (monkfish liver) is usually cooked, eliminating the risk of parasites.

Missing a fish you'd like to see on this list? Email faq@sushimodern.com.