You know that moment when you’re about to dig into a gorgeous slice of raw salmon and your brain suddenly whispers, “What if it’s still alive, somehow?”

Yeah. This video dives straight into that nightmare fuel.

It breaks down the real risks of eating raw fish, worms, parasites, viral TikTok horror clips and all, and separates the squirmy panic from the actual science. Turns out, parasites are a totally normal part of wild ecosystems. Most land animals we eat are raised in super controlled environments, which is why we rarely see the wrigglies there. Fish? About half of what we eat is still wild-caught, so the odds are higher, but still very low.

Here’s the reassuring part: Cooking kills parasites. Proper deep freezing kills parasites. And in many places, fish that’s meant to be eaten raw is required to be frozen under strict guidelines first. Statistically, you’re more likely to get struck by lightning than end up with a diagnosed roundworm infection from sushi.

Also, fun fact: “sushi grade” isn’t an official safety label. It’s basically seafood marketing speak. So if you’re planning homemade sashimi night, talk to your fish seller instead of trusting buzzwords on a sticker.

So from now on, you may still flinch at your next poke bowl, but at least now you’ll know the odds are very much in your favor!