eating wild pacific chinook salmon

Chinook salmon caught from the Little Salmon River are generally safe to eat. IDFG recommends following the USDA and FDA guidelines for safely handling and preparing your catch to prevent foodborne illness. If you will be eating fish within 2 days of catching it, make sure to store your fish on ice. Otherwise store it in the freezer. The safest way to prepare your salmon will be to cook it thoroughly, which will kill harmful parasites if present. While parasites may be present in some fish, they are usually less common in saltwater fish. For this reason, most sushi preparations focus on saltwater species, and those that live in the open ocean (like tunas, yellow tail, mackerel, salmon) and not bottom fish (like halibut). It's always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen - usually as cold as possible. Try to freeze fish at temperatures of at least -14 deg F, or lower to better preserve flesh quality. Some species of fish can contain parasites, and freezing will kill any parasites that may be present. However, be aware that freezing doesn't kill all harmful microorganisms. That's why the safest route is to cook your seafood. Freshly caught salmon can be used for sushi preparations, but this is a personal judgement. Safely handling and storing your fish will be more important to preventing foodborne illness than parasites. You must understand the risks and use appropriate caution.  IDFG recommends that you review some of the food safety guidelines at these links: http://www.fda.gov/food/resourcesforyou/consumers/ucm077331.htm http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/ge...