All salmon eaten raw from a restaurant is frozen. There are charts for time/temp required to kill the parasites. I think something like 90% of salmon have parasites.
We eat probably 70% of our salmon raw now, only cook it if my wife is joining in, otherwise my son and I are raw all the way. My chest freezer is 10 degrees, so we just label the vac pack what day it was packed and then go back at least a week later and have at it. We also cold smoke and salt cure some for bagels, it's technically raw but cured. Both ways are excellent.
The coho this year seem to be much higher quality than normal. Darker orange, almost sockeye red and more fatty. Excellent stuff.
Even the pinks are better. We saw two distinct kinds of pinks this year, the ones we caught slow and 40-60' were pale trout color and the ones we hooked while going 3.5+ in 80-120' were much more orange, almost like a river coho. Those were really good eating while the pale ones were best for jerky and hot smoke or cold smoke.
