[Oldsarge]

The problem with raw salmon is that they are born in fresh water and carry the parasites to sea with them. Yes, marinating in acidic solutions will take care of the problem but in California we consider ceviche to be chemically cooked rather than actually raw. Lox is a common source of parasitic infestations among Jewish traditionalists and when some in Chicago tried to do the same thing with carp, they actually perished from them! So, seafish are safer than freshwater species and, yes, they must be absolutely fresh and probably still kicking when gutted even so. Freshwater fish should be treated with either a good quality white wine vinegar, lemon juice or, best of all, lime juice . . . and lots of red onion! However, for those even a little bit squeamish, broiling is safest if you want to avoid overcooking. How many of you realize that one should use a instant read thermometer when cooking fish? The old "five minutes per inch" is bunkum. When the internal temp is 130 F., serve!