Question stems from my broiling salmon last night. Everytime I think it's "just cooked through", it's cooked through completely. I am always hoping for soft, moist "finishing right out of the oven as fish is still hot & cooking". I guess I am just afraid if I take it out too early that it won't be cooked in the middle. Is eating raw salmon or snapper at restaurants (which I do) equivalent to my "seared on the outside, uncooked in the middle"? I tried a new recipe last night & broiled the salmon (eh, trying to eat healthy) but in the past have pan seared it.
So is ANY fish I buy at let's say, Safeway or Whole Foods, okay to be eaten raw or just ahi tuna and other "sushi grade"? Normally, I buy my fish at specialty stores. Also, I am allergic to shellfish so I am only posing fish question although having eaten shrimp in past, can't imagine that can be eaten raw. Thanks!