Salmon Fillet, Skin On, Frozen Safe for Raw Eating

Cut a salmon's flesh off the bone along each side of the backbone and pull out the pin bones, leaving the skin on. For eating raw, as in gravlax, the fillet must first be frozen to kill parasites: at −20 °C or colder for seven days, or blast-frozen at −35 °C for 15 hours (FDA guidance). The picture: a raw salmon fillet (photo by NjoyHarmony, Wikimedia Commons, CC0).