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I caught a springer (~15lb male) in the WR near Sellwood :smile: this week. The fish was bright and meat was beautiful. I put a chuck in the frig for dinner and froze the rest. That evening I pull the filet out and started to season for the grill and something moved on the surface :whazzup: . It looked just like a small pin bone (same color..white-ish almost transparent and about 3/4" long).

I pulled it off, still wiggling, and examed the rest of the filet. Nothing. I cooked it a bit longer than I usually do and found one other one (very dead) during dinner. I'm not uneasy about critters but this was not too appetizing to my wife.

I've found parasites in the guts on fish or in a cyst before but not like this.

Has any one else found these lately in their salmon :shrug: ? Do you know what it is or a web site for info? Do I need to be concerned with the rest of the fish?

Thanks for any thoughts. Dave
 

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I don't know what it would be, but if you are cooking it anyway......... :shrug: . The worst part is your wife seeing it. My wife (who borders on being a chicken eating vegetarian :hoboy: ) found a piece of elk hair on a steak one meal, and hasn't been the same since. It made no difference that I packed the elk out of the bottom of Mill Creek Watershed, cut and wrapped it myself, and apparently missed ONE hair. It may as well have been an eyeball. Maybe someone else will know what the worm is.

RF
 

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Everything has parasites. Even parasites have parasites. Welcome to life on planet earth! That's why I have issues with sushi! Just say "cook it please!".
 

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:tongue: It's bonus protien your just getting more for less! :grin:
 

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i have had a few steelhead and salmon with those worms in them before.i usually see them when i am cutting the fish up.they are disgusting but i try not to think about them when eating that fish.i am far from being dead so i don't think they will kill you if you ate one by accident not that i have.i DON'T tell my family!they would never eat another fish again.
 

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Those meat worms are in most salmon. I have found them in most of the salmon that I have caught in Oregon and Alaska.

Makes you not want to eat sushi, and definitly don't point them out when you are eating the fillets, or it will gross everyone out.
 

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i freeze fish before i eat it to kill the worms, you can actualy have problems if they get into your system.
 

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Most sushi is flash frozen hard to kill any parasites, and then thawed to be eaten.

Fresh salmon sushi is called "sake" like the wine, and salmon eggs on rice is called "Ikura". Both are excellent!!
 

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Save 'em for panfish. I hear crappie love those types of things. A twist on the old sushi saying: "Today's plate provides tomorrow's bait."
 

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Question?
Do you clean your fish when you catch it or when your done fishing for the day?

When I was a kid and working on my Dad's Commercial Salmon Troller we had to clean the fish immediately or the the Wholesaler (Fish Buyer) would not purchase them from us. I have seen some pretty nasty things in a fishes belly.

If you really want to see some worms in fish go catch some bottomfish, the bigger they are the more worms they have. Just cut the fillets into thin strips and hold them up to the light. Just don't do this with your wife or she won't eat the white fish anymore :smile: My Dad always kept the smaller fish for us and sold the larger fish, he didn't like the idea of knowing he was eating the worms.
 

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We caught a mess of perch off the jetty a few years back and put the filets in the frig, next morning, there was spagetti noodles all over them. Yuck !
 

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Yum!!! :cheers: :laugh:
 

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It is my understanding that it is common for fish to have paraites. They can be transmited to humans. The way to prevent this is to put the fish on ice after catching it or to cook it all the way through, either way will kill the paraites. Not an expert, just what I have heard.
 

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For bottomfish I used to think that the worms migrated out of the intestines once the fish was dead. Is this not true? Are they in the muscle all the time? I filet the fish right on the jetty to try to minimize the worms. They gross me out! Never seen them in salmon though.
 

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If everyone knew of all the critters, worms and bugs they have unknowingly eaten, nobody would eat anything at all.

Our bodies (and the bodies of animals) have evolved to be able to handle this stuff (just watch an episode of "fear factor") without you getting sick.

There are some parasites that might make you ill, just as there are some viruses and bacteria.

I have heard of one particulary nasty parasite, that when eaten alive will attempt to crawl out of your stomach, back up your throat. That would be discusting!
 

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Cook it like you normally do and don't tell the wife and kid's what you know,it's all good.I've seen those little worms in all my salmon,I think
of it as part of the food chain.Good luck,
STRIKE ZONE
P.S. Sushi suck's!!!!!!
 

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Here's some stuff I found on the web:

Parasites in Marine Fishes

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All living organisms, including fish, can have parasites. Parasites are a natural occurrence, not contamination. They are as common in fish as insects are in fruits and vegetables. Parasites do not present a health concern in thoroughly cooked fish.
Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers may not be cold enough to kill the parasites.

The health risk from parasites is far less than the risk from "unseen" illness causing bacteria which are present on almost all foods. Here are some commonly asked questions about fish parasites.


What are the worms that I sometimes see in fish I catch or buy?
Roundworms called nematodes are the most common parasite found in marine fishes. Some people call these nematodes herring worms or cod worms. Actually, several different species exist and it is hard to distinguish between them. All are in the family Anisakidae and are anisakid nematodes.
Freshwater fish like trout and fish that spend part of their life in freshwater such as salmon may carry Diphyllobothrium tapeworm larvae. These small, whitish, and somewhat flabby worms are common in salmon from some areas of Alaska.


How do fish get parasites?
The life cycle of an anisakid nematode begins when seals or sea lions eat infected fish (Figure 1). The larval nematodes grow to maturity, and the marine mammal excretes the nematode eggs into the sea where they hatch. Shrimp-like animals eat the larvae, and fish eat the shrimp-like animals. The larvae then develop into the form we see in fish.
The life cycle for a tapeworm is similar. Mammals or birds eat infected fish. The eggs hatch in freshwater. Crustaceans eat the eggs, freshwater and anadromous fish eat the crustaceans, and we eat the fish.


Will parasites hurt me if I accidentally eat one?
Nematodes rarely cause health problems because they are uncommon in fish fillets and normal cooking easily destroys them. In most cases, swallowing a live nematode is harmless. The nematode passes through the intestine without causing problems.
In rare cases, swallowing a live nematode larva can cause severe gastric upset called anisakiasis. This happens when the nematode attaches to or penetrates the intestinal lining. Nematodes do not find humans to be suitable hosts and will not live longer than 7-10 days in human digestive tracts.

Swallowing live tapeworm larvae can cause a tapeworm infestation. The tapeworms may live in the human intestinal tract for several years. Symptoms can include abdominal pain, weakness, weight loss and anemia. Doctors successfully treat tapeworm infections with medicines.


How long should I cook fish to kill parasites?
Cooking fish to an internal temperature of 140°F will kill all fish nematodes and tapeworms. Normal cooking procedures generally exceed this temperature.

How about smoking, pickling, and salting fish?
Heating hot-smoked fish to an internal temperature of at least 140°F will kill all fish nematodes and tapeworms. Normal hot-smoking procedures generally exceed this temperature.
Dry-salting fish, or curing them in a saturated salt brine, for 5-7 days before pickling will kill nematodes and tapeworms. Pickling without salt curing may not destroy some nematodes.


Are raw and lightly marinated recipes safe?
Eating raw fish, just like eating raw meat or poultry, is riskier than eating cooked products. To minimize the risk, avoid eating raw or lightly marinated seafood unless the fish is free of parasites, or has been properly frozen.
It is a common practice to use frozen fish in countries where raw fish dishes are traditional. Japan's National Health Institute recommends freezing fish to -4°F for several hours when preparing raw fish, or avoiding fish that are susceptible to parasites.

Canada's Health Protection Branch recommends using only commercially frozen fish in raw fish dishes because home freezers will not kill the parasites. The U.S. Food and Drug Administration recommends using fish frozen commercially for 7 days at -10°F or 15 hours at -31°F for raw fish dishes.


Why don't processors remove parasites from fish?
Good handling practices on-board fishing vessels and in processing plants minimize nematode infestation. Many seafood processors inspect seafood fillets of species likely to contain parasites. This process called candling involves examining fish fillets over lights. Candling detects surface parasites. Unfortunately, they cannot always see parasites embedded deep in thick fillets or in dark tissue.

What can consumers do if they find a worm in fish?
If a parasite is present in a fish, you have several options:

Remove the parasite, examine the fish for others and cook the fish. Thorough cooking kills all parasites
Notify the store where you bought the fish so that the store can carefully inspect remaining fish.
Depending on the return policy of the particular store, you may wish to return or exchange the unused portion.
The authors are Robert J. Price, Ph.D., Seafood Technology Specialist, and Pamela D. Tom, Staff Research Associate, Department of Food Science & Technology, University of California, Davis, California 95616-8598
This leaflet is based in part on "Parasites in marine fishes, questions and answers for seafood retailers," Publication SG 79/Reprinted October 1985, Oregon State University Extension Service, Oregon State University, Corvallis, Oregon, by Kenneth S. Hilderbrand, Robert J. Price, and Robert E. Olson.

UCSGEP 90-7 August 1990

This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA89AA-D-SG138, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The U.S. Government may reproduce and distribute reprints for governmental purposes.
 

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OK, Here's one for you. Some of the larger perch we catch at Siltcoos Lake on our vacation every fall have what looks like tape worms in their body cavities, not IN the stomach.
We, or should I say "I" dont worry about them because we fillet and only save the white meat for the fryer.
Any ideas about this?

Smj
 
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