How to Prevent Anisakiasis from Parasites in Fish

Step-by-Step Guide

1. 1

   Step 1: Avoid eating inadequately cooked fish and other seafood.

   Anisakiasis results from ingestion of uncooked or inadequately cooked and inadequately prepared fish and other seafood--including inadequate: "cold-cure"
   
   "smoke-cure"
   
   or "acidic-cure".
   
   When in doubt about the safety of the fish in a restaurant or public or private place, do not consume it.
2. 2

   Step 2: Know which dishes require vigilance.

   Here are some of the most commonly contaminated dishes to beware of:
   Sushi and sashimi, containing slices of raw fish Lightly pickled herring Ceviche and lomi lomi, containing raw fish marinated in lemon juice with other ingredients Wild or farmed salmon eggs Anchovies in vinegar Uncooked sardines with vinegar and miso Cold smoked fish. , Doing this will reduce the number of larvae penetrating from the fresh fish's intestines into the muscles.
   
   All intestines must be completely removed and not ingested. ,, The flesh should be firm and well-cooked.
3. 3

   Step 3: Clean and eviscerate fish as soon as possible after catching them.

4. 4

   Step 4: Adequately freeze fish to cure it for a given time to consume raw

5. 5

   Step 5: using one of the following processes to kill all of the infectious larvae: One full week: Freeze at -20°C (-4°F) or below for at least 7 days; or Partial day: Freeze at -35°C (-31°F) or below until solid

6. 6

   Step 6: then store at -35°C (-31°F) or below for 15 hours; or One full day: Freeze at -35°C (-31°F) or below until solid and then store at -20°C (-4°F) or below for 24 hours.

7. 7

   Step 7: Cook all fish and seafood thoroughly at or above 63°C (145°F).

Detailed Guide

About the Author