I used to work in a fish market that processed wild caught fish fresh every day. Nearly every single fish we cut had some worms in it. Cod was the worst, salmon was middle of the road, flat fish like flounder seemed to be the least wormy but still had it. Maybe they were just harder to spot idk.
It’s presumably wild caught fish. Fish live in the ocean. So do parasites. Now, if they were LIVE parasites in a canned product, that’s some crazy shit
Is this unusual? I thought wild-caught fish often (usually?) had parasitic worms in it, and that they were generally not dangerous to humans, at least as long as the fish was cooked. There’s a video I saw, which I don’t suggest looking up, in which a chef explains that he knows the fish is fresh if the worms are still moving.
That article neither supports nor denies your claim: it just says parasites have evolved resistance to what was previously used against them.
The major issue there is with the anti parasite treatment: that is what is killing herring.
Parasites do not magically appear from nowhere. They are species which have co-evolved with their hosts for millennium. These fish parasites are extremely common across the entire ocean. Farms just provide a place for large groups of fish to get infected.
All of which is to say that parasites in fish are common in wild fish which are never near farms.
Add comment