Raw fish carries parasite risk. Cod Anisakis prevalence 33%, salmon 5% (Mercken et al., Int J Food Microbiol 2020). Per 100 g: 127 kcal, 20.4 g protein, 4.4 g fat. Freezing at −20°C for 7 days kills Anisakis in retail sashimi-grade fish.
How should I track Sashimi, salmon?
Sashimi, salmon is high in vitamin d. For the most accurate tracking of Sashimi, salmon, weigh it raw and boneless. Fish loses 15–25% of its weight during cooking as water evaporates (USDA cooking yield data). If you are using canned fish, the drained weight is what matters — the difference between oil-packed and water-packed can be 40–80 calories per can. A quick drain-and-weigh habit saves you from hidden calories. Also keep in mind that smoked or cured fish has different values than fresh due to moisture loss and added salt.