Cod is especially famous in the UK. Haddock, Plaice, Whiting and Pouting to name a few. Asians will most probably know cod from the cod liver oil. Cooked cod has flaky, white flesh. As these are fish from the sea, they stink a lot once not fresh. I think that's probably why the British restaurants used these to make Fish & Chips. I know this post will make some of you rethink the option of eating Fish & Chips in restaurants.
I bought four slices of Pouting from a local supermarket. When I reached home, I put them into the freezer. I took it out 2 days later to cook. I was shocked to see worms leeched out from the flesh. Probably trying to squeeze their way out from the cold. I didn't know what to do but throwing the fish away was not an option. Therefore, I sliced the fish open and check properly for any more dead worms before tossing them with flour to fry. Even after I had cooked it, I was worried that the worms were there because the fish were spoilt already.
The solution? GOOGLE. I found these pictures:
Apparently it is very common to have LIVING parasitic worms inside the fish; as humans have in our digestive system. You just have to remove the worms from the flesh and even if you don't, they posed no harm because they're dead. If you so happen to consume the worms while they're still alive, you might suffer from stomach pain and nausea. That's all.
The worst case scenario is when you find those worms in sushi or sashimi (uncooked fish). I read about many cases of such and usually, the worms are still very much ALIVE. The victims had developed a phobia over those Japanese restaurants. For those living in the European Union, there is a law governing this. According to Regulation EC 853/2004, raw fish must be frozen before served. Therefore, the worms will also die; eventually.
In conclusion, throw away the fish only if you find it smelly or discoloured or worst, filled with MAGGOTS.
I bought four slices of Pouting from a local supermarket. When I reached home, I put them into the freezer. I took it out 2 days later to cook. I was shocked to see worms leeched out from the flesh. Probably trying to squeeze their way out from the cold. I didn't know what to do but throwing the fish away was not an option. Therefore, I sliced the fish open and check properly for any more dead worms before tossing them with flour to fry. Even after I had cooked it, I was worried that the worms were there because the fish were spoilt already.
The solution? GOOGLE. I found these pictures:
Apparently it is very common to have LIVING parasitic worms inside the fish; as humans have in our digestive system. You just have to remove the worms from the flesh and even if you don't, they posed no harm because they're dead. If you so happen to consume the worms while they're still alive, you might suffer from stomach pain and nausea. That's all.
The worst case scenario is when you find those worms in sushi or sashimi (uncooked fish). I read about many cases of such and usually, the worms are still very much ALIVE. The victims had developed a phobia over those Japanese restaurants. For those living in the European Union, there is a law governing this. According to Regulation EC 853/2004, raw fish must be frozen before served. Therefore, the worms will also die; eventually.
In conclusion, throw away the fish only if you find it smelly or discoloured or worst, filled with MAGGOTS.
No comments:
Post a Comment