Cook Asian carp

Freshwater fish are generally not suitable for sashimi because they are more likely to carry harmful parasites and bacteria compared to saltwater fish. Here are the key reasons:
1. Parasite Risk:
Freshwater fish often harbor parasites like Anisakis, Gnathostoma, and tapeworms, which can infect humans if the fish is consumed raw. These parasites are more prevalent in freshwater environments.
2. Bacterial Contamination:
Freshwater environments tend to have a higher risk of bacterial contamination, including Aeromonas and Clostridium botulinum. These bacteria can pose health risks when the fish is not cooked.
3. Flavor and Texture:
Freshwater fish tend to have a softer texture and less clean flavor compared to saltwater fish, making them less ideal for sashimi, which emphasizes freshness and taste.
4. Regulations and Standards:
In many countries, food safety regulations recommend freezing fish intended for raw consumption to kill parasites. However, not all freshwater fish are considered safe for sashimi even after freezing.

For sashimi, saltwater fish like tuna, salmon (farmed and frozen), and yellowtail are preferred due to their lower risk of parasites and their firm, flavorful flesh.