What Are Anisaki-free Fish?

There are a few varieties of anisaki-free fish. Not all of them contain this parasite and therefore its consumption is considered safe. Anisakis is a nematode that can be very harmful once it enters the human body.

According to information published by the Centers for Disease Control and Prevention  (CDC) , it is the cause of a disease known as anisakiasis, which can trigger serious reactions in the body, both digestive and allergic.

According to that same source,  the best way to avoid this condition is to avoid consuming raw fish or undercooked squid. So, in addition to learning about anisaki-free fish, let’s look at some tips to reduce the risk of infection.

Anisaki free fish

Anisakis is a parasite that, according to a review published in the International Journal of  Parasitology, can present itself in different strains, which conditions the subsequent reaction of the human organism.

It is usually present in cephalopods, but also in fish such as hake, mackerel, sardines and cod. However, not all fish are capable of harboring this nematode within themselves.

In general, fish that live in fresh water do not usually have this parasite. Both farmed trout and salmon are safe foods from the point of view of the absence of this microorganism.

It should be noted that this is a parasite whose ingestion can trigger a process of anaphylaxis, as stated in an article published in the journal Internal  Medicine. For this reason,  it is also necessary to consider which fish contain it and, if so, how to kill it.

Ways to end anisakis

Although a fish is likely to contain anisakis inside it, there are ways to avoid the presence of this microorganism. One is to put it in a brine or bathe it in salt. Thus, although cod can harbor the parasite, its preserved salt version is considered safe.

Another method to get rid of this dangerous organism is through a freezing process. A study published in the journal Parasitology Research highlights that it is necessary to submit the fish to a temperature below -15 C, for 24 hours, to ensure the destruction of the parasite.

That is why, before consuming raw fish, it is recommended to freeze it. Thus, the risk of food poisoning is significantly reduced. Therefore, it is possible to make safe dishes like sushi without the risk of causing problems.

Cooking the fish to eliminate the anisakis

In addition to freezing, there are other methods to prevent anisaki poisoning. An effective option is to subject the fish to high temperatures.  Both frying and cooking are effective in minimizing the risk of contamination by the parasite.

However, smoking or marinating is not enough to kill the organism that causes these infections. To ensure the health of smoked fish, it is advisable to submit them to a subsequent freezing process; otherwise, it may not be safe to consume them.

It is worth noting that ingesting the parasite is dangerous, as most people do not know whether or not they are allergic to this nematode. As a result, what could be a simple process of gastrointestinal discomfort can become an acute disorder with health risks.

Therefore, it is essential to ensure the absence of anisaki in fish before consuming them, either because the food in question is no longer a possible host or because the necessary measures have been taken to end its existence in the food.

Not all fish have anisakis

As we have seen, anisakis can be a major health risk. Now you know that not all fish are likely to contain it. When in doubt, consider that river or farm fish are free of this nematode.

Also, when cooking seafood, be sure to cook it completely, which ensures its health and absence of pathogens.