Worms

[plaicemat]

Here's one, possibly for Alun J.

 

Filetting some of the mackerel from yesterday's catch, I noticed something moving on the cutting board. It turned out to be a type of thread worm which, when touched, coils itself up like a snake (only much smaller!). It turns out that at least a couple of the fish were infested with them and they were actually in the flesh of them between the 'flakes' (I only know what the segments are called in a cullinary connotation).

 

Questions. What are they? Is this normal? Are they harmful? Does cooking render them harmless?

 

To be on the safe side, I consigned this batch to the freezer for bait. Shame, really, we do enjoy fresh mackerel.

 

Terry.

[alun j.]

Yep !!

 

Nematode worms [often found in bottom feeders like cod, whiting, dogfish and gurnard].

 

Definitely.....cooking will kill these and fish will be perfectly fine.

 

Not sure if you ate the fish raw [ sashimi style]! You would see them in prepping and reject fish. I know there are some worms you can pick up from raw fish but these are mostly the tapeworms [ different Phylum]. I would think your digestive system would kill them [Nematodes] as the environment in fish is very different to mammals and their life cycles are tuned to passing through fish hosts and their invertebrate food.

 

Lastly, I don't think they are common in mackerel....... I've filleted loads this 'Summer' and not seen them........but have in the cod and whiting earlier.

 

Alun.

[plaicemat]

Thanks for that, Alun, a bit reassuring I guess. Still rather off putting though.

 

Terry.

[alun j.]

Yes.....off-putting........must be some natural, defence response!!

 

I always cut out a fair chunk around encysted worms in cod \ whiting; never seen them in macks!

 

Further research........... some of those roundworms can infect [but there are medicines!] ..... many are 'digested'. As they are easy to see........cut out and cook ...or reject[on a little mackerel].

 

'Possible' risk.......... wouldn't stop me enjoying sashimi etc.

 

.....nor bacteria in oysters, scallops, cockles etc.

 

Alun.