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(article, Culinate staff)
Unless you feel like hosting a nine-foot tapeworm in your digestive tract, avoid eating raw salmon, says Jon Rowley on Gourmet.com. Salmon tartare? Skip it. Salmon ceviche? Better not. Sushi chefs in the know, says Rowley, never serve raw salmon unless it's been previously frozen for at least 15 hours, a process that kills the tapeworm larvae lurking in the salmon flesh.