[burnished]

I wouldn't worry about it - you can eat it raw after all and the cook time isnt long enough for it to make you sick (due to food borne illness from being in the temperature danger zone.

Side note - sous vide steelhead is incredible, thinner pieces in my experience work out noticeably better

[ed_elliott_asc]

I think you’ll likely get tapeworms: https://www.leicestermercury.co.uk/news/real-life/woman-who-...

[Taywee]

>Raw salmon is a known source of parasites and in particular tapeworm, which can develop from bacteria and grow up to 39 feet long

Tapeworms do not develop from bacteria.

[randerson]

Raw fish served as sushi is generally frozen to -31 F for 15 hours to kill the bacteria before it is served raw. I would not eat grocery-bought salmon raw unless it is "sushi grade".

[squeaky-clean]

Unless you're buying locally caught Salmon at a fish market, it was almost certainly flash frozen. Even if it's not frozen anymore when presented in the store.

[monkpit]

Sushi grade fish is flash frozen at -40°f - not all fish is frozen this way. Most [0] sushi grade fish in the US is frozen this way before distribution. This is not the case for ALL fish. It would almost certainly have been frozen, just not necessarily flash frozen with the intent to distribute as sushi grade.

Most fish you buy will have a warning specifically saying not to eat it raw if it wasn’t frozen safely in this manner.

[0] http://factmyth.com/factoids/most-sushi-is-previously-frozen...

[Izkata]

Unrelated fun fact, -40 F = -40 C

[iudqnolq]

Just because it was safe to eat at one point in time doesn't mean it'll stay that way forever.

[ars]

Bacteria are not killed by low temperature, but parasites are.