Reeling in the risks: The hidden dangers inside your seafood
According to the World Health Organization's recommendations, including fish in our diet at least three times a week is essential. Fish are not only a rich source of protein but also contain valuable omega fatty acids. Yet, it's important to remember that fish meat can conceal dangers, such as parasites that may harm our health.
Despite often being underrated, fish meat offers easily digestible protein, essential vitamins, and omega-3 fatty acids like DHA and EPA, which are vital for the healthy functioning of the nervous and immune systems. These beneficial nutrients are found in seaweed and fatty fish varieties, such as mackerel and salmon.
Living far from the coast doesn't mean you can't enjoy delicious fish. Many supermarkets stock a range of valuable marine and oceanic fish. However, before making a purchase, take some time to consider this information. Certain fish types may harbor dangerous parasites that could pose health risks.
Types of parasites found in fish
Fish can be delicious whether baked, fried, stewed, smoked, or raw. Nevertheless, it's essential to be aware that consuming raw or inadequately prepared fish can lead to infections such as diphyllobothriasis. This condition is caused by a tapeworm that can grow up to about 10 meters, leading to severe abdominal pain, diarrhea, vomiting, and, in extreme cases, vitamin B absorption issues. Other significant threats include opisthorchiasis, known as the cat's fluke, anisakids, and roundworms that can cause considerable damage to the intestines and stomach walls.
To avoid parasitic infection, it's essential to ensure fish are adequately cooked to at least 60 degrees Celsius. The fish's country of origin matters, too—parasites are most commonly found in fish from Scandinavia, Japan, the Netherlands, and along the Pacific coasts.
It is advisable to be cautious when eating the following fish, incredibly raw: wild sea bass, Atlantic gizzard shad, shark, mackerel, swordfish, amberjack, bluefin tuna, red snapper, herring, cod, orange roughy, sablefish, and turbot.
