Raw fish may not be so safe after all. A man in Chicago has sued a prominent seafood restaurant for giving him a nine-foot tapeworm. A tapeworm he says was caused by consuming raw salmon. In response to the incident, Jon Rowley, a seafood expert, reveals that tapeworms are commonly found in salmon. Marinating or curing the fish will not kill the parasites; the only surefire way to kill tapeworm larvae is to cook the fish completely or freeze it at minus-31°F for at least 15 hours. This news is frightening to me since I come across salmon sashimi, sushi, tartare, ceviche, and crudo on menus all the time. I'm now convinced that when it comes to raw fish, I need to be more discriminating about when and where I eat it. What about you? Will this change the way you eat your fish?