I love eating wild salmon. It’s less fatty than farmed raised salmon, isn’t fed any antibiotics, and it’s healthier because it gets to swim and roam free, eating a wide variety of foods that give it it’s naturally red and pink color (shrimp and seaweed).
Energetically, I love that wild salmon has the strength and ability to swim upstream, against the raging currents and rocks, to spawn. Wow! That’s a powerful creature with some pretty serious energy!
Unfortunately, the wild salmon populations have been contaminated with a parasite (Japanese tapeworm). Eek!
If you are like me and enjoy eating salmon what the heck are you supposed to do?
Well for starters, don’t eat wild salmon raw. When you cook the salmon it kills the little critters.
For example if I’m going to go out to eat sushi (which isn’t that often), I’m actually going to opt for the farm-raised salmon. It’s a better choice for right now while the wild salmon population is infected.
And, when I cook wild salmon at home, I marinate it with garlic before cooking it. Parasites do NOT like garlic. As an additional safety measure, instead of having the fish medium rare, which is what I normally prefer, I’ll have it cooked well. It’ll still be delicious.
Our food will always go through periods of contamination with bacteria and/or parasites. It’s just part of life. But, there are ways you can protect yourself and still get great quality meals. Below is a recipe to ensure you remain critter free.
If you’re totally grossed out by the parasite/salmon factor, you can swap out the salmon in this recipe and use any other fish you like. Enjoy!
- Combine garlic, ginger, mirin, tamari, sesame oil, and water, and pour into the on top of fish.
- Marinate 30-35 minutes on the counter or inside the refrigerator for up to three hours.
- Preheat oven to 375.
- Lay a piece of parchment paper onto a baking tray.
- Place fish onto the parchment paper and bake 10-15 minutes depending on the thickness of the fish.
- Ten minutes per inch of thickness.