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This question already has an answer here:

If I buy a piece of cold Salmon in a supermarket, and it doesn't say anything about being "Sashimi-grade" or having been deep-frozen at X degrees for Y time - how can I know whether it's safe to eat raw?

Note: I live in the Netherlands, in case the answer varies by location.

marked as duplicate by rumtscho Jan 1 '18 at 13:16

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