These are the fish most likely to contain anisakis

These are the fish most likely to contain anisakis

Anisakis is a fish parasite that can cause a disease in our body with various gastrointestinal symptoms. we tell you what are the fish most likely to contain anisakis.

Sea fish: the most dangerous specimens

About 36% of the fish that we consume in Spain according to the OCU usually has anisakis inside, and its consumption can cause a disease with gastrointestinal symptoms or, allergic reactions that generate from skin rashes to hives.

The freshwater or river fish are the only ones that get rid of having anisakis, the risk in the shellfish we consume is minimal, even if eaten raw.

At the opposite extreme we find the fish with the greatest chance of having anisakis, such as the hake, that it is estimated that 96% of the specimens have it according to the Catalan Food Safety Agency, as well as the mackerel, the mackerel, the blue whiting, the breams, the cod and the anchovies.

Since the main thing is to prevent this parasitosis and combat the risk that eating fish with anisakis can cause, it is recommended freeze for at least 5 days below -20ºC any fish prior to consumption.

Gutting the fish as soon as possible and cooking the fish inside at more than 60ºC, especially if we cook it whole, are essential to prevent, among other things, the presence of anisakis in fish that we are going to consume and therefore it is the parasitosis in our organism.

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