It's the new parasite that's driving fishermen, traders, restaurateurs, and consumers in general crazy.
And it is already a public health problem affecting 36% of fish sold in Spain.
Before panic sets in, let's learn how, when, and where to avoid it.
We've all thought at some point that we'd never heard of this parasite, and there are several reasons why it has become such a boom for some time now.
One of the possible reasons for this fish contamination is the floating factories that clean fish on board and discard the guts, and other fish get infected by eating them.
Another factor is the increase in water temperature in our seas due to climate change, which greatly favors the parasite's larvae.
It is also true that raw fish is more fashionable than ever, a trend brought from other continents, and dishes like sushi, sashimi, tartare, and ceviche are all the rage on the menus of the most modern restaurants. Here in Spain, homemade boquerones, the kings of summer present in all beach bars, as well as grilled sardines, are not spared.
Many consumers think that freezing fish at home will save them, but this is not the case, as domestic freezers do not reach temperatures low enough to eliminate the parasite.
Only professional freezing will rid us of anisakis. Vinegar also does not kill anisakis.
“So all raw or insufficiently cooked fish (such as boquerones in vinegar) sold and served to the final consumer must have been previously frozen, whether packaged for sale in stores or unpackaged to be served in bars or restaurants.”
(Via Gominolas de petróleo).
Cooking fish at high temperatures will also rid us of the parasite.
And getting infected can present two major risks: anisakis itself and the allergic reaction.
1. Anisakis itself consists of live larvae that, when ingested, adhere to the intestinal lining and, through a tooth they possess below their oral opening, cause severe abdominal pain and inflammation, along with fever, nausea, vomiting, and dizziness, and this is the most serious part of the matter.
2. The allergic reaction is characterized by fever, hives, and even anaphylactic shock, which is very dangerous and lethal for people already sensitized to this allergy.
To summarize, we must be especially careful with:
Boquerones in vinegar not professionally treated
Fish roe
Uncooked fish such as sushi and varieties
Ceviches or marinated fish types
Various smoked products, wild Atlantic or Pacific salmon
Squid and cuttlefish can also be contaminated
And regarding canned goods, what about them?
The oil itself does not kill the parasite. In the preparation of bonito, tuna belly, these are safe for health as the heat treatment used in professional canneries (not homemade ones) eliminates anisakis.
Of course, with bonito, boiling at 98°C kills the parasite.
On the other hand, we should be calm with this list of products as they do not require prior freezing:
Oysters, mussels, clams, coquinas, and bivalve mollusks
Freshwater fish from rivers, lakes, reservoirs, and freshwater fish farms such as trout and carp.
Semi-preserved products like anchovies in glass jars or other presentations
Dried salted fish such as cod or salted tuna
So, to minimize anisakis, as consumers we should know that:
Cooking processed fish by frying, baking, or grilling at over 60°C rids us of the parasite.
It must be frozen at -20°C or below for at least 48 hours.
In restaurants, if raw fish is served, it is mandatory that it has been frozen at -20°C for at least 24 hours and that this is properly recorded to justify it during a health inspection, and all of this must be informed on the menu or in signs announcing it.
Industrial equipment is needed for safe fish freezing for greater safety. Domestic equipment, i.e., less than three stars ***, does not reach these temperatures, so more freezing days would be needed, a minimum of 5 days.
For our part, we continue to work with the best quality, the strictest health regulations, and the best fish.
Pujadó Solano
Via: “El comidista”, “Gominolas de petróleo”, “Aecosan”, Spanish Agency for Consumer Affairs, Food Safety and Nutrition.
