Does salmon have parasites and how can I get rid of them?

1There are two possible cases of salmon parasites.

1. Anisakis infection in salmon, acute gastroenteritis, the precursor of the disease is generally gastrointestinal discomfort, abdominal pain, and then nausea, vomiting, diarrhea and other discomforts.

2. If there is an allergy to Anisakis nematodes in salmon, the precursors of its onset are generally itching, redness, swelling, eczema and other discomforts.

2. Salmon eaten raw and produced without parasites.

Although there is the possibility of parasites in salmon, the production requirements of salmon include regular insecticide and sterilization operations, and each salmon caught will be frozen at a temperature of minus 20 degrees Celsius for 7 days, or at a temperature of minus 35 degrees Celsius for more than 15 hours to kill parasites.

3. Wasabi can kill parasites, but a small amount of wasabi cannot kill parasites when used.

Mustard does have a certain killing effect on parasites, but it requires a higher concentration and soaking time, and the larvae of Anisakis are directly soaked in a high concentration of mustard with blue powder, and soaking for 55 minutes can kill Anisakis nematodes, so mustard cannot kill parasites during normal consumption.

4. Keeping salmon at low temperature for a long time can denature the protein of the parasite, and the bound water and free water in the body will turn into ice cubes, so that it will die.

Heat the parasite at a temperature of 70 degrees Celsius for 5 to 10 minutes, and the parasite is already dead, so the high temperature of cooking can also kill the parasite.

Salmon has become more and more popular in recent years, and some people have already started to farm salmon in China. As more and more people eat salmon, there are more and more concerns about whether it is healthy to eat salmon, and some people are afraid to eat salmon because they are worried that it has parasites.

In fact, objectively speaking, parasites or parasitic bacteria are everywhere, and the food we eat every day contains some ant bacteria. Salmon also has some parasitic worms or bacteria, but this does not prevent us from eating it normally.

A popular way to eat salmon is to eat salmon sashimi raw. Because it is eaten raw, hygiene is even more worrying. However, it should be noted that most of the salmon in the market in China comes from the deep sea of the Atlantic, and there are no parasites on the salmon in the deep-sea environment.

However, salmon farmed in some offshore, rivers and inland lakes are generally not suitable for raw consumption, and need to be cooked to kill these parasites at a temperature of about 60 degrees.

If you want to eat delicious salmon, you need to know how to buy fresh salmon, and stale salmon will taste greatly reduced. How to choose?

The first is to look at the color of the fish. Fresh salmon has a shiny body color and moisture; And the salmon, which has been dead for a long time, has lost the moisture of life that has carried it, and the object tends to become dull, and the skin becomes dull. Also, look at the gills when buying, the gills of fresh salmon are bright red, while the gills of fresh salmon will appear black.

Then, when buying, try the feel of the salmon. Fresh salmon will be more elastic in the hand, while the carcass of fresh salmon will feel wooden in the hand, and there is no elasticity at all.

Finally, smell the salmon. Fresh salmon still has a certain fishy smell, and if it smells rotten or even foul, it means that the salmon is no longer fresh.

It should also be noted that try to buy quality assured salmon from regular supermarkets.

Summary. Hello, salmon in the wild has parasites, does salmon have parasites.

Hello, wild salmon has parasites, and there is a risk of parasites if you eat fresh fish directly. Freezing salmon at low temperature before eating can kill parasites. Usually, it can be frozen for about 24 hours at a low temperature of about minus 30 degrees Celsius, which is enough to kill parasites.

In addition, farmed salmon is generally treated with deworming, which is generally parasite-free. However, it is still recommended to consume it after heating to avoid infection with parasites. Thiaminase in seafood when eaten raw destroys vitamin B1 in food; Secondly, moderate heating will not only not destroy the protein and unsaturated fatty acids in salmon, but will be more conducive to the digestion and absorption of protein.

The above information** Xiaohe Medical Codex.

Salmon has parasites.

Wild salmon have more parasites, with anisakis being the most common, and farmed salmon may have fewer parasites. Wild salmon live in a very competitive environment, and they struggle to survive, and only mature after 3 years, so they have developed muscle tissue, low fat content, soft and firm meat, and have the feeling of eating lean meat.

Breeding salmon lacks natural competition environment and sports space, the feed is composed of high fat, high protein, generally fat and strong, less than 1 year can quickly grow to more than 20 catties, the fish body is fat and tender and rich in fat, the fish meat can be seen on the macro very obvious white fat line, and the taste is relatively soft.

Wild salmon is slightly more nutritious than farmed. Experimental testing found that the nutrition of artificially farmed salmon is also good, the amino acid composition is comprehensive, the total amount of essential amino acids and the mass fraction of flavor amino acids are quite high, and it is a food with high nutritional value.

How to pick the salmon

1. Color: The color of the salmon is distinct, and the meat is firm; The skin of the fish is smooth and not cloudy; The flesh is orange-red in color and has a marble-like fat distribution.

2. Feel: Fresh salmon feels elastic to the touch and will slowly recover by itself when pressed, while pretending salmon is not elastic to the touch.

3. Taste: Fresh salmon feels firm and full in the mouth, rich in fish oil, sweet and fragrant, smooth meat, uniform fat, not too greasy. Rainbow trout, on the other hand, have lighter flesh in color, are more chewy, and are easy to distinguish in taste.

The above content reference: People's Daily Online - Eat salmon clearly.

Salmon is parasite-laden and contains parasites.

The U.S. and European Union food and drug administrations have made clear regulations on the freezing and deworming of fish before it is marketed, with the U.S. Food and Drug Administration requiring freezing at minus 35 for 15 hours or freezing at minus 20 for 7 days before consumption, and the EU requiring freezing at minus 20 for more than 24 hours. These ** organizations do not approve of the public directly eating fresh fish, and it is generally recommended to heat it to 63 or more to avoid parasite infection.

Freezing may be able to solve the threat of parasites to a large extent, but freezing can greatly affect the taste of fish, so the preservation method of "cold fresh" is also popular with food companies. The temperature of the chilled fresh is higher than that of the freezing, and the shelf life is shorter, so it is difficult to avoid contamination caused by improper storage conditions during transportation and sales. If not stored properly, salmon that is rich in protein and fat can harbor microorganisms!

Common sauces such as mustard, vinegar, garlic, ginger and so on cannot completely kill the disease-causing microorganisms in sashimi.

Precautions for salmon use

Salmon, also known as salmon, salmon, salmon, salmon, is a bony fish, salmoniformes, salmon, mainly distributed in the waters of the Atlantic, Pacific and Arctic oceans, and is a cold-water highly migratory fish, and is known as the "king of the ice sea" by the international food community. Wild salmon have many parasites, most commonly anisakis nematodes, but marine parasites cannot survive in humans for a long time. In contrast, farmed salmon may have fewer parasites.

It is important to note that freshwater-farmed rainbow trout is also sometimes used for sashimi, but it is far more risky than salmon. Therefore, rainbow trout farmed in freshwater cannot be eaten raw. Anisakis can be frozen to death by freezing methods.

The Shanghai Food and Drug Administration recommends freezing at minus 20 for more than 24 hours or minus 35 for 15 hours with reference to foreign standards.

Salmon has parasites.

Salmon is one of the most popular foods, and due to the high water quality requirements of salmon, it is relatively less likely to have parasites in its body. Especially for marine salmon, the growth environment is more harsh and the growth environment is cleaner, and there are generally no more parasites or parasites on the body of this type of fish. Eating this type of salmon raw should be healthy and safe.

If it is freshwater salmon, especially farmed freshwater salmon, it is possible that there are more parasites or bacteria in the fish body because the water quality is difficult to control. Such parasites or bacteria can be completely destroyed by freezing or cooking. Therefore, for freshwater salmon species, it is still necessary to carry out certain treatment before eating.

Habits:

Salmon is a cold-water fish. It inhabits freshwater and seawater, and is a migratory fish in the river. Salmon is a cold-water anadromous spawning migratory fish.

Native to the northern Pacific Ocean, they live in the ocean for 3 to 5 years before migrating in groups in summer or autumn. According to the time of river tracing, it can be divided into two biotas, summer type and autumn type, and only autumn type can be traced back to Heilongjiang in China.

Most of the spawning is done downstream, and only a few reach the upstream to spawn. They travel up the river, day and night, tirelessly, and can advance 30-35 kilometers every day, whether they encounter shallow canyons or rapids, they do not retreat, rushing through many obstacles until they reach their destination.