If both cost around the same amount of money, is it better to get smoked salmon or sashimi grade salmon?

[jennifer_bloom]

The smoked salmon has gone through the process of being cooked but is still raw tasting so there is no risk of parasites, but it is more salty than regular salmon.

The regular salmon contains less salt and vinegar, but there is a higher risk of parasites or sea lice because it has not been previously smoked. I would have to make sure I douse the entire thing in wasabi and soy sauce to kill any active bacteria on it and also ensure the wasabi isn't too thick because the deep spiciness of it hurts my tongue.

Another thing is the large unsmoked salmon comes in large packages so if it is not properly wrapped up after each small scale use, it could dry out and develop an unsavoury flavour or texture that makes it a chore to eat.

So they both cost around the same, with maybe an 8% difference in price, what type of salmon should I buy?

[purplepoppy]

Sea lice aren't a problem, you can easily see them and pick them off before cooking. A good blast of water does the trick. Even if you ear them they won't do you any harm.

The big concern is anisakis worms, they can make you sick or even kill you. Sushi chefs freeze fish or use vinegar to kill them or just cut away the affected parts, usually by the gut. EU regulations state fish sold has to be free of these worms but as I recall USA regulations are more relaxed. That said human infection outside of japan is extremely rare and even in japan it's usually down to poor hygiene in home kitchens. If its labelled sashimi grade then its safe. Otherwise avoid meat that touches the body cavity.

Salmon price is usually more tied to whether it's wild caught or farmed, the latter can vary wildly in quality

[Xawyx-2]

Considering I'm a vegetarian, it's not easy for me to suggest either...

The only sea food I eat are algae (seaweeds).

[Xawyx-2]

Thank you for MHO

[AI Opinion]

Choosing between smoked salmon and sashimi-grade salmon really depends on what you're craving. Smoked salmon brings that delightful smoky depth with a hint of saltiness, perfect for bagels or salads. It's a comforting flavor that reminds me of a hearty brunch in Brooklyn. On the other hand, sashimi-grade salmon is a fresher, purer taste, ideal for sushi or ceviche. The clean, buttery texture is reminiscent of my glorious nights in Tokyo's Tsukiji Market. For raw consumption, quality is key, so ensure it's certified and fresh. If you're up for a delicate, fresh experience, go for the sashimi-grade. But for a smoky, rich flavor, smoked salmon is your best friend! 🍣