Eating raw fish can cause serious health problems. The fact is that this product can be a carrier of many infections and parasites. Raw fish should be cooked with care. Particular attention should be paid to the sanitization process and the butchering procedure.
Raw fish and helminths
Worms are the most common problem that can result from eating raw fish. Worms may appear due to improper preparation, insufficient cooking, or repeated thawing and freezing of this product.
Worms belong to the category of parasites that cause serious harm to human health. Helminths affect not only the gastrointestinal system, but also have a detrimental effect on the respiratory and circulatory organs. In the absence of timely treatment, worms rapidly spread throughout the body and significantly weaken the immune system. The person becomes irritable and feels a constant breakdown.
In addition to helminths, if raw fish is misused, there is a risk of infection with tapeworm and anisacidosis. Tapeworms and anisakida worms firmly adhere to the liver or digestive organs and actively absorb nutrients. Moreover, the infected person suffers from a constant feeling of hunger.
Poison in raw fish
The fish habitat also plays an important role in evaluating its raw health benefits to humans. If the water was too polluted or contaminated with toxic substances, then in the absence of heat treatment of the product, all harmful components will enter the human body.
Eating contaminated fish can result in severe metal or pesticide poisoning. That is why, before you taste or prepare a dish of raw fish, be sure to pay attention to the information about the place where it was caught.
Rules for eating raw fish
In order to protect yourself from possible infection with parasites contained in raw fish, several important rules must be followed. First of all, you should pay attention to the type of fish. In its raw form, in no case should you eat varieties that live in rivers, lakes or ponds. For such culinary experiments, only fish that have been raised exclusively in captivity are suitable.
For consumption raw, ocean or sea fish are suitable, which have been subjected to the shock-freezing procedure only once. If this process has been carried out repeatedly, then the probability of infection with parasites reaches a maximum.
In order for all parasites to completely die in raw fish, the freezing procedure must be carried out for at least several days. It is recommended to freeze large individuals even for 8-10 days. Experts note that due to prolonged cooling, not only harmful bacteria die, but also the larvae of most parasites.
