The consumption of raw or lightly cooked fish is becoming increasingly common in France. Is this just a passing fad? Is it linked to the belief that raw fish is "good" for your health? The recent surge in the number of restaurants serving sushi and sashimi reflects these new trends. Furthermore, the consumption of raw fish dishes while traveling abroad (“ceviche” in Spain or South America, perch “carpaccio” in Northern Italy, salmon “gravlax” in Northern Europe) has helped popularize these habits. However, this is not without the risk of bacterial or parasitic contamination. In industrialized countries, the consumption of raw fish is a source of small-scale outbreaks, most often (80%) due to biotoxins or histamine poisoning, and more rarely due to bacterial causes (10%).