[Lukongsimi]

Salmon cooked medium rare

Or raw

Raw salmon may contain bacteria, parasites and other pathogens. Some of these microorganisms are naturally occurring in the fish's environment. However, it can also occur when the cook is handling the salmon incorrectly. 
To eat salmon properly it is necessary to cook salmon to an internal temperature of 63 °C, this will kill bacteria and parasites affected by temperature factors, but if you eat salmon raw, you will be more at risk of infection by microorganisms. 
1.1. Parasites in raw salmon The Food and Drug Administration (FDA) has listed salmon as a known source of parasites, which are organisms that live on or in other organisms including fish. People. 
Worms are parasitic worms similar to tapeworms or roundworms. These helminths are quite common in fish with fins, including salmon. The Japanese tapeworm or tapeworm Diphyllobothrium nihonkaiense can live in your small intestine, where they can grow to more than 12 meters long. 
These and other tapeworms have been found in wild salmon from Alaska and Japan and in the digestive tracts of people who have eaten raw salmon currently in those areas. 
Symptoms of helminth infection when consuming raw salmon include weight loss, abdominal pain, diarrhea and in some cases anemia. However, in some specific cases, sometimes these symptoms do not appear. This disease is transmitted mainly by eating seafood that is poorly preserved, improperly prepared, or harvested from waters contaminated by human waste.