Lazarus Cooke wrote:

Hi RD

thanks for all this, and I agree with your need for precision. Since
the last post I've looked around, and discovered that that nasty
parasite is more common in Pacific salmon than in Atlantic, but is
pretty common in all wild salmon, (although not in farmed fish, for
obvious reasons if you can be bothered to go through the life cycle of
the parasite).

In fact, if you do a google on ceviche and salmon and uk , you will
come across lots of recipes for cevche of Atlantic salmon, including
some from big-name chefs, which make no mention of the parasite
problem (possibly they assume that all salmon is farmed, possibly
they're ignorant.)

Anyway, thanks for your input, which has helped me, and which I hope
may help some others.

Lazarus

FWIW, I've eaten raw Alaskan chinook and sockeye salmon many times with
no problems (admittedly more out of ignorance than bravery). Maybe
they're frozen before they're shipped to the market where I get them.

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