Health Topical

Frozen fish - parasites?

Hi,
I'm wondering if the frozen fish that you buy at the supermarket is sufficiently frozen to kill all the parasites? Apparently, they need to be kept at an extremely low (below -20C) temperature to kill everything off.
My goal is to gain muscle mass, and I'd prefer low mercury raw fish to protein powder supplements. What do you think?
-thanks

^_^:
Uhm interesting thread....
I was talking to the Fishmonger at my local supermarket the other day about the same.
freezing apparently does kill the parasites, larva or egg, how ever so does Cooking.... so even if you were to buy fresh fish and it had parasites (which most fish do) you kill them when you cook it...
regarding the low mercury ..I'm not so sure but I would think farm raized fish would be lower....
I must say when lived in NY, I used to love fish, cook it in all ways possible. I've now moved to the UK .. and the 4 times I bough fresh fish .. I had to return it.. why .. because it has very clear, live and thriving parasites ( little worms)
while parasites are normal in catch fish, what makes the difference is who you buy from.. different supermarkets have different standards, some request no parasite presents on certain species of fish.
they way that check at the fish docks to see if a fish has parasites is that they pass the fish thru some backlight and under the backlight the parasites glow... and therefore there can make batches of different grades of fish.
so in some ways finding the perfect fish counter is a trail an error things.. I have not bough fresh fish since then...

^_^:
Buy sashimi grade from a reputable merchant and you should be okay. I wouldn't eat the mass-packaged fish, or any other meat for that matter, in any form raw or cooked.

^_^:
Sashimi grade fish is incredibly expensive! Like 18.00 a pound when I've seen it.

^_^:
try to find and buy fresh fish not frozen your body deserves the treat!...you can buy lower grade than sashimi and still be safe as long as it is fresh whole and you can see the eyes and gills...cut it up yourself..bacteria can not be killed by freezing and is enhanced by poor handling even if the fish is called "sashimi" grade ..if someone does not wash hands you are screwed....if you are worried about paracites and that is reasonable....and freezing fish just until iced (I dont remember the exact temp) is all you have to do to kill those worms...
if you are worried about the heavy metals mix up your fish and go for seafood and other things as well to lower your risk ..because that is also reasonable ..I eat tuna or salmon once a week and feel that I could not possibley accumulate much in my lifetime
fish is so good and raw fish is devine and sexy!!!
make some ceviche with your raw fish and add vit C

^_^:
Sashimi grade fish is incredibly expensive! Like 18.00 a pound when I've seen it.
I agree. And it's a shame but it's only going to get worse, I'm afraid.
How about just not eating it raw?

^_^:
Thanks for the responses!
As much as I'd like to eat it raw, there are too many risks. I think I'll lightly cook it.

^_^:
Also some varieties of fish are more prone to parasites than others. Bottom feeders are more likely to have them than, say, salmon. (Not Atlantic salmon, the real ones like wild Alaskan salmon!)

^_^:
"The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by 'freezing and storing seafood at -4F (-20C) or below for 7 days (total time), or freezing at -31F (-35C) or below until solid and storing at -31F (-35C) or below for 15 hours, or freezing at -31F (-35C) or below until solid and storing at -4F (-20C) or below for 24 hours' which is sufficient to kill parasites. The FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website)"
http://www.sushifaq.com/sushi-grade-fish.htm

^_^:
Just leave fresh fillets out on the counter for several hours prior to consumption. Provides any live helminths present an opportunity to wriggle out and avoid being et.
Or cook well. mmmm.....added protein......
:lol:

^_^:
Just leave fresh fillets out on the counter for several hours prior to consumption. Provides any live helminths present an opportunity to wriggle out and avoid being et.
Or cook well. mmmm.....added protein......
:lol:
Or you could just chew really, really well...


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