My son loves raw fish. Alright?

Over two years, that's fine. "To not risk it, just go to restaurants clean in regard to hygiene," recommends Ary Lopes. If the preference lies with the salmon - we walked to the fore as an agent of diphyllobothriasis (disease that causes abdominal pain, nausea and vomiting) - check that was previously frozen at 21 degrees and if the establishment has a health certificate, which guarantees the suitability and quality of the fish.