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Author Topic: Anisakis  (Read 3172 times)
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« on: September 23, 2010, 13:23:23 CET »

This video from Le Iene talks about a parasite which is found in fish.

it is only destroyed by freezing the fish or by adequate cooking at temperatures greater than 60 degrees - there is a risk if unfrozen fish is served raw/marinated/lightly pickled/salted.
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« Reply #1 on: September 24, 2010, 12:33:25 CET »

yes I read about the problem of Anisakis in the past.  I am a sashimi lover!

If you are out fishing and happen to catch fish that are good for sashimi, Gut them right away, within 30mins of being caught, this will prevent the parasite migrating from the guts to the flesh once it has realise that it's host has died.

be carefull not to puncture the guts of the fish, and clean the fillets in plenty of fresh sea water. 

Official Molix, Major Craft, DUO and SeaSpin agent for Malta.
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« Reply #2 on: September 25, 2010, 23:40:55 CET »

Yeah i heard about this before too and i did some research for the same reason as im also a big sushi lover especially sashimi and pretty much all the nori wrapped sushi.

Luckily as it happens ive been cleaning my fish on the spot and rinsing them in sea water for ages,as they taste WAY better like this and also it saves cleaning them at home esp. when you have to descale certain fish as the scales fly all over the place (barracuda's are a pain for this!!) and have a habit of sticking to the floor like you wouldn't believe!!

Also when i take out the gut/intestine from its cavity i usually open the stomach (gross! i know!!) as im always curious as to what the fish are eating at different times of the year.. Wink
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