Warmer water = parasites in salmon?

With the "The blob" in the ocean last year killing lots of fish and the current erratic water temps off the coast, I was curious if this also might be contributing to higher-than-normal parasite infections.

Has anyone noticed anything?

I've heard the best way to be sure and kill them off is to freeze the meat at very low temps for a week. I was also planning on boiling the carcasses for the extra meat (pasta sauce and kitty snacks). Any other precautions I should take?

I am not aware of an increase in the frequency of parasite issues in salmon, but the two things I am aware of are and avoid are these and I don't think the water temp. effects them:

salmon poisoning (canine):  watch for lethargy/diarrhea after dogs have been anywhere near salmonid blood/entrails (salmon, trout, steelhead).  Treatment is easy (trip to the vet, pills), non-treatment is fatal. (I have been fortunate here, Pepper is a 'sniffer', not a 'lick it' or 'chomp it down' dog)



https://en.wikipedia.org/wiki/Salmon_poisoning_disease

human tapeworm:  this is what most people are concerned about, to be extra safe requires just a bit of processing:

"Fish that is thoroughly cooked, brined, or frozen at -10 °C for 24–48 hours can be consumed without risk of D. latum infection."

when I want to eat salmon raw, I freeze it the day it is caught, get some dry ice, drop that in the chest freezer with the salmon, thaw it out a day or 2 later, enjoy....



https://en.wikipedia.org/wiki/Diphyllobothrium