Posted: 8/3/2014 10:27:44 AM EDT
My wife sent me this link and is now worried about eating meat and such. I told her it's no big deal and that I would ask the professionals  . Any chefs have thoughts on this video?link
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Quoted: My wife sent me this link and is now worried about eating meat and such. I told her it's no big deal and that I would ask the professionals . Any chefs have thoughts on this video?linkMainly see them in reds. Did you throw it away? |
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See them all the time. Mainly see them in reds. Did you throw it away? Quoted:
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My wife sent me this link and is now worried about eating meat and such. I told her it's no big deal and that I would ask the professionals . Any chefs have thoughts on this video?linkMainly see them in reds. Did you throw it away? +1 We have different parasitic worms around here in freshwater fish. As soon as it's cooked, it becomes irrelevant. Would I make sashimi with that salmon? No. |
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Codfish get them from living amongst sealshit. If you put the fillets in a Ziploc bag and freeze them, they come out on their own. Trying to escape. Just the same, I don't eat it if I see them. 
They say the worms in a swordfish get to be 6 feet long.  There are all kinds of nasty worms that can infect humans. Some people would never eat meat again if they took a parasitology class. Cook it well and don't worry about it. Ironically, it's the bacteria and viruses people can't see that are more likely to infect/kill them.
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There are all kinds of nasty worms that can infect humans. Some people would never eat meat again if they took a parasitology class. Cook it well and don't worry about it. Ironically, it's the bacteria and viruses people can't see that are more likely to infect/kill them.Quoted:
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Codfish get them from living amongst sealshit. If you put the fillets in a Ziploc bag and freeze them, they come out on their own. Trying to escape. Just the same, I don't eat it if I see them.
They say the worms in a swordfish get to be 6 feet long. There are all kinds of nasty worms that can infect humans. Some people would never eat meat again if they took a parasitology class. Cook it well and don't worry about it. Ironically, it's the bacteria and viruses people can't see that are more likely to infect/kill them.Sure, but some things are just plain worth the risk. Bluefin tuna for instance, the only cooking mine gets, is a lil soy sauce, and wasabi. I'll die with a big infected smile.
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Thats why i wont eat raw fish (sushi) Sushi grade fish is supposed to be flash frozen which kills all the parasites. Regardless, you've been eating them all along and just didn't know it. I see this video all over Facebook...people claiming it was "someone they know". 
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Red grouper down here have worms. Hold the fillet up to the light to see them and cut them out. It is a very common thing. Yellow Perch and snakeheads in tidal waters here are loaded with Eustrongylides, except in drought years, when I think they can't take the higher salinities. I do same as above poster, and on big snakeheads, butterfly the filets if they are too thick to see thru. Probably 20-25 years ago, I was filleting some YP, wife came in and saw a couple little red coilsprings on the cutting board. Touched one and it moved. Se wouldn't eat any for a year or two, but got over it. We mostly deep fry, so no worries. |
