Does sashimi contain parasites

There are many ways to eat fish, such as steaming, braising, and stewing. Some people particularly like to eat sashimi. Sashimi is loved by the people for its delicious taste. People pursue fresher and more delicious fish. Little do people know that fish and shellfish that have not been processed at high temperatures contain a large number of parasites. Today I will share with you the parasites in sashimi and the symptoms of parasites in the human body.

1. Raw fish and parasites

Whether freshwater fish or saltwater fish, they all carry parasites. Therefore, when people eat a large amount of sashimi that has not been properly disinfected, their bodies are easily infected by fish parasites. Although mustard can be disinfected, it cannot kill parasites. The main parasite that may infect salmon meat is called Anisakis, also known as the sea stomach nematode. It belongs to the Anisakidae family of the order Ascaris of the class Nematoda and is a close relative of the roundworms we are more familiar with. According to the research of quarantine and disease control departments, the infection rate of Anisakiasis in my country's imported and exported marine fish is about half, and some fish species even reach 100%. Although the main detection site is in the digestive tract,

(II) The correct way to eat sashimi

Eating fish meat dipped in mustard and mashed garlic can kill the worms inside. In fact, even if soaked in high concentrations of mustard, garlic juice, vinegar and soy sauce, Anisakis can survive for several hours. If placed in green mustard juice and covered with a lid for 20 minutes, only about 3% of the larvae will die. The larvae soaked in strong liquor can survive for more than 40 minutes. Come to think of it, if you don't have this ability, there's no way you'll survive in the gastrointestinal tract which is filled with digestive juices. To kill Anisakids, the most effective and safe way is high-temperature steaming. At temperatures above 60°C, Anisakid larvae can only survive for 1 second. If you must eat sashimi, you should eat one that has been frozen below 0℃ for 24 hours, which will also kill the larvae inside. Generally speaking, fish imported through formal channels and sold by qualified merchants can meet the above requirements. However, some people, for the sake of freshness, directly make sashimi out of freshly caught fish, which is quite risky. Therefore, when eating raw fish, it should be frozen to about minus 4 degrees Celsius for low-temperature sterilization in advance. This way, the fish parasites will be frozen to death, making it safer for people to eat raw fish.