Worms; and Can you eat rockcod sashimi?

Few quick poits I got from Yakuza's link.. Number too is good info.

•Within hours after ingestion of infective larvae, violent abdominal pain, nausea, and vomiting MAY occur. Occasionally the larvae are coughed up. If the larvae pass into the bowel, a severe eosinophilic granulomatous response may also occur 1 to 2 weeks following infection, causing symptoms mimicking Crohn's disease.

•The FDA recommends that all shellfish and fish intended for raw consumption be blast frozen to -35°C or below for fifteen hours or be regularly frozen to -20°C or below for seven days. [8] Salting and marinating will not necessarily kill the parasites.


•Even when thoroughly cooked, Anisakis pose a health risk to humans.


I made my ceviche with out freezing it.... yikes!

Pls remind yourself of this article next time you are tempted to eat rockfish sashimi.  Blecccccck!! 

http://velonews.competitor.com/2010/05/news/ben-days-unwanted-passenger_114040

Regardless, they're foul little bastards & I wouldn't want them in me even for a minute. 

That's what she said... (the office)

Pls remind yourself of this article next time you are tempted to eat rockfish sashimi.  Blecccccck!! 

http://velonews.competitor.com/2010/05/news/ben-days-unwanted-passenger_114040

That's frickin nasty!  Yeah, it's all getting cooked from now on!

Wouldnt the acid in the lime or limon kill off the worms?.... Damn John.. why did you have to start this thread?

yeah right...any fish within 50ft of that fryer is crusing for a manteca hot tub!

Wouldnt the acid in the lime or limon kill off the worms?.... Damn John.. why did you have to start this thread?

Hahahha, wanna make some more perch ceviche Andy?

The worms are pretty obvious, when present... 

I wouldn't hesitate to eat fresh ceviche or sashimi *if* prepared carefully, (sliced thin, made of clean fish).  But that's just me.

Im thinking Im a little  overweight and dont do diets,I  wonder  how  much  weight I  could loose  in two  weeks with  a pet  worm? :smt044Gabe

I don't think I will stop eating ceviche or preparing it.I will be alot more carefull although.great thread John.

I believe by law all sushi served in the U.S. has to be previously frozen to kill off parasites.

Back in the day! When I worked in retail,  we used to get an occasional customer complaint about a worm in a candy bar.   As disgusting as this is, the worm larvae exists in the nuts in many candy bars and the worm is nothing more than the result of temperature and time.  The bad news is:  it was normally half a worm that was discovered by the customer.  They always threatened to sue the store and the manufacturer of the candy bars but none were ever successful.  The bottom line was: half a worm is pretty disgusting considering where the other half was located but other than a little additional protein, and maybe a little psychosomatic nausea, nobody was harmed.   I guess a live worm would be an entirely different issue.  

Here's what the FDA has to say about controlling parasites in fish:
3-402.11 Parasite Destruction.

(A) Except as specified in ¶ (B) of this section, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:
(1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; P
(2) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; P or
(3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. P
(B) Paragraph (A) of this section does not apply to:
(1) Molluscan shellfish;
(2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or
(3) Aquacultured fish, such as salmon, that:
(a) If raised in open water, are raised in net-pens, or
(b) Are raised in land-based operations such as ponds or tanks, and
(c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.
(4) Fish eggs that have been removed from the skein and rinsed.

i ate some fresh sturgeon ceviche the,other day , so far so good

Looks like I will make something else for the Albion potluck. I can't let my wife see this. We powered through a batch of ling ceviche last night. So far so good. Thanks for all the tips.

These parasites cant live in our body. Its just too hot. It will make you sick though. How sick? I dont know having never had the experience. Just what I read. I have made halibut ceviche many times no problem. Lings and rockfish have worms after its cooked they are protein too. hahaha

you guys make me chuckle...

“I had a dangler,” Day said. “I had to pull it out. It was three or four feet long, at least. It was white and flat, like a ribbon. I just told myself not to think about it, just do it, just get it done."

Just get er Done...that's not funny...but kind of....

just watched some show on the tube and the worms survived the lemon juice just fine.  The only thing that worked was cooking at high heat and freezing sub zero.