(http://www.autoadmit.com/thread.php?thread_id=5800186&forum_id=2#49445518)

never been drawn out, once u puke usually its ok

(http://www.autoadmit.com/thread.php?thread_id=5800186&forum_id=2#49445522)

im talking when u just want to vomit all the food out

(http://www.autoadmit.com/thread.php?thread_id=5800186&forum_id=2#49445530)

## **Why SE Asian Salmon Feels Risky**

Most salmon in SE Asia travels **5,000+ miles** from Norway, Chile, or New Zealand on a **20-30 day journey**:

- **Farmed salmon**: Flown frozen, often thawed/re-frozen at least once in tropical ports

- **"Fresh" salmon**: Usually just thawed—true fresh salmon barely exists in SE Asia

- **Temperature abuse**: Cold chain breaks are common in smaller markets/restaurants

## **Actual Contamination Risks**

**Higher in SE Asia than elsewhere:**

- **Histamine poisoning** (scombroid): From improper freezing/storage—causes allergic reactions

- **Bacterial growth**: *Vibrio parahaemolyticus* thrives in warm, mishandled seafood

- **Parasites**: *Anisakis* worms survive if not frozen to -20°C for 7+ days (FDA standard)

- **Ciguatera**: Rare but possible in reef fish mislabeled as salmon

**Lower risk:**

- **Mercury**: Salmon is low-mercury; distance doesn't change this

- **Farmed contaminants**: Antibiotics/chemicals are a Norway/Chile issue, not SE Asia-specific

## **How to Not Get F*cked Up**

1. **Buy still-frozen**: Vacuum-packed from major supermarkets (Tesco, Cold Storage, FairPrice)

2. **Check the label**: Look for "Product of Norway/Chile" + ASC certification

3. **Smell test**: If it smells like ammonia or "fishy" beyond mild ocean scent, it's spoiled

4. **Restaurant risk**: High-end sushi places *maybe* safe; street food salmon = suicide

5. **Cook it**: If you're unsure, cook to 63°C internal temp—kills everything

**Bottom line**: Frozen salmon isn't inherently dangerous, but SE Asia's **logistics nightmare** means you're rolling the dice more than in Tokyo or Seattle. If it tastes off, trust your gut—literally.

(http://www.autoadmit.com/thread.php?thread_id=5800186&forum_id=2#49445519)

you're in the tropics

eat local warm water fish

(http://www.autoadmit.com/thread.php?thread_id=5800186&forum_id=2#49445541)

thais are SPS thoguh and weird as furk

(http://www.autoadmit.com/thread.php?thread_id=5800186&forum_id=2#49445578)

Close to 100% of salmon is frozen, much of it flash frozen at sea right after being caught. This is necessary to kill parasites. (100% of “sushi-grade” salmon is frozen.)

This is the safest way to handle fish and it doesn’t impact the taste. It would be super concerning if salmon caught in the North Atlantic was NOT frozen and served in Thailand.

Food poisoning from salmon is pretty uncommon. More likely, the mushrooms in the sauce weren’t properly washed, or there was some contamination from the cooks when preparing the meal.

(http://www.autoadmit.com/thread.php?thread_id=5800186&forum_id=2#49445867)

this is, mushrooms are literally grown in shit and shit-laced dirt, improperly washed mushrooms is a common problem in kitchens

or the cooks were jeets who didn't wash their hands before cooking

(http://www.autoadmit.com/thread.php?thread_id=5800186&forum_id=2#49445980)