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Anonymous, it is one thing to say things to yourself that are untrue, but to write the same falsehoods to give people the idea you know what you’re talking about is self-indulgent and could be dangerous. First of all, ALL animals in the oceans harbor other animals, and some will make you sick and some won’t, but regardless, freezing the fish to around zero will kill the parasites that may be in the fish, and this can be done with most any large home freezer. No way does it need to be nitrogen dipped to accomplish this. But that said, the mercury levels in tuna are more of a cause for alarm than are parasites. Second, farm raised salmon is some of the nastiest fish on the market, living awash in its own waste in netted pens, their bodies filled with dyes to make it a pretty color and literally swimming in bacteria. If you’re going to opine about something that can make others sick, check your facts before sharing with the rest of the class.

I love cured tuna and recommend we all try it at home. One thing I should mention is that is is not necessary to freeze the tuna beforehand as 1) tuna does not harbor parasites, and 2) a home freezer is not sufficiently cold enough to kill parasites, even if tuna did. That require a temperature of -40 degrees, really only achieved by freezing fish in liquid nitrogen, as is the process to prepare fish for sashimi and sushi. Tuna and farmed (only, not wild) salmon are safe to eat raw.