Fish infested with parasites. Tourist tips

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Fish infested with parasites. Tourist tips

Tourist tips

In many reservoirs, fish are infected with various kinds wormsthat can also infect humans. First of all, fish becomes infected with environmentally unfavorable water bodies, also in water bodies, the shores of which are experiencing a strong anthropogenic load.

Worm larvae and the worms themselves can be found in both lake and marine fish, although fish are not infected in most marine areas. It is necessary to make sure whether the fish intended for cooking is infected or not. It is not necessary to exclude pike, burbot and perch from the menu in advance, they only need to be processed in an appropriate way so that the tapeworm larvae die, and they die at a temperature of + 55 ° C. That is, if you boil or fry fish in the usual way, the larvae will be killed. Cooking time should be at least 10-15 minutes.

When frying, the size of the pieces of fish is more important than their weight. Small fish should be fried for at least 10 minutes. Fish weighing 700-1200 g or fillet 2-3 cm thick are fried for 15-20 minutes. Pieces of fish thicker than 6 cm, as well as large uncut fish that have not had their spine removed, should be fried for at least 40 minutes. Hot smoked fish, as well as carefully baked over an open fire, are harmless.

Smokers come in a wide variety of designs, so it's hard to say how long it will take you to cook the fish. In small smoking boxes, in a short time, for example, in 8-10 minutes, it is impossible to smoke fish well. When the bones, especially the backbone, and the meat are easily separated from smoked fish, the fish can be considered ready and there is no danger of tapeworm infection.

A reliable way to avoid infection is to freeze the fish. Tapeworm larvae die at -10°C. Fish weighing less than one kilogram is frozen in ordinary home freezers in 10 hours. (-18°C). In large fish, the larvae are destroyed if it is kept in the freezer for one day.

The larvae also die with abundant salting. Salt must be taken in an amount of at least 12% by weight of the fish. It is necessary to keep the fish in salt for at least 5 days before eating (at temperatures above + 10 ° C). If the temperature is higher, then more salt is added or the salting time is extended.

To prepare pike caviar or burbot, salt should be taken in an amount of 10-12% of the caviar weight. Since stronger salting reduces the taste of caviar, it (like too salty fish) is kept in the freezer for some time before eating.

Although the precautions apply mainly to certain types of fish, namely pike, burbot and perch, when eating other types of fish, it is always necessary to check it for the presence of parasites.

These precautions are being explained in order to free people from unnecessary fear and encourage them to include fish dishes in their diet more often.

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