Tag: Seafood parasites

According to the Food and Agriculture Organization (FAO), over 34% of the world's fish stocks are harvested unsustainably, underscoring significant environmental drawbacks to fish consumption. While celebrated for its nutritional benefits, it's crucial to understand the disadvantages of fish, including potential health risks and broader ecological impacts.

According to the FDA, catfish is a low-mercury option, making it a safe choice for many, including pregnant women. However, concerns often arise regarding its origins and safety, prompting the question: is catfish a safe fish to eat?

According to recent reports in Japan, anisakiasis—a parasitic infection from raw fish—has become a leading cause of food poisoning. This raises serious questions for sushi lovers, especially regarding oily fish like mackerel, and whether it can be safely consumed raw in sushi.

According to research published in *Ecology & Evolution*, tiny anisakid worms are commonly found in wild salmon, and they have been observed in canned salmon dating back decades. While finding a worm may be unsettling, the commercial canning process uses high-heat sterilization that effectively kills any parasites present, making the fish safe to eat.

While the American Heart Association recommends eating fish at least twice a week for its heart-healthy benefits, consuming sushi regularly involves weighing potential risks. The primary concerns related to how often you can eat sushi safely include mercury accumulation and the risk of parasitic infections from raw fish. Understanding these factors is key to enjoying this delicacy responsibly and minimizing health risks.