Anisakis: the risk of eating raw fish
Ceviche, poke bowl, sashimi, salmon gravlax, sushi: iconic recipes that have gained popularity in recent years for their unparalleled taste, freshness and important nutritional contribution. These delicious dishes have another "common denominator": they are made with raw fish. This is an important fact, since their consumption can entail serious health risks if proper precautions are not taken. The danger has its own name: Anisakis. In this article we will explain what it is, what problems it can cause and, most importantly, how to avoid it.
What is anisakis?
Anisakis is a parasite found in raw or undercooked fish and shellfish. It is a nematode, that is, a worm that can be transmitted to humans when seafood products that have not been properly treated to eliminate it are consumed.
What effects can it have?
Once anisakis enters the body, it can cause anisakiasis, an infection that causes symptoms such as abdominal pain, vomiting, nausea and, in more severe cases, severe reactions that require urgent medical attention.
Which fish are most susceptible to anisakis?
Although it can be present in many types of fish, some species are more likely to carry anisakis.
The fish most at risk are: hake, salmon, cod, sardines, anchovies, mackerel and horse mackerel.
How to avoid anisakis?
There is no reason for alarm. There are simple and very effective methods to eliminate anisakis and continue enjoying raw fish in our recipes without any risk.
Methods to prevent anisakiasis:
- Freeze raw fish before consumption: If you buy fresh fish, freezing is the most effective measure to eliminate anisakis. At home, it is recommended to freeze it at a temperature of -4°F (-20°C) or lower for at least 5 days. In specialized restaurants, this step is mandatory by health regulations. Remember that the safest way to thaw it is to transfer it from the freezer to the refrigerator, and never at room temperature.
- Cooking the fish at the correct temperature: Cooking the fish at a temperature of at least 140°F (60°C) for one minute is enough to kill the parasite. This is an excellent safety measure, although in dishes such as poke or ceviche, where it is not cooked, the only thing you should do is to freeze it beforehand, as indicated in the previous section, to make sure it is safe.
- Buy from trusted places: Make sure you buy your fish from fishmongers or supermarkets that follow quality controls. If you plan to consume raw fish, always ask if the fish has been previously frozen at the recommended temperatures. Anisakis is most often found in the guts, so if possible, ask the fishmonger to remove them to reduce the risk of contamination.
