Skip to comments.Eat Raw Fish ... Get a 9-Foot Tapeworm
Posted on 06/16/2009 9:59:48 AM PDT by Signalman
One summer day in August 2006, Anthony Franz went to a Chicago area hospital carrying a 9-foot worm.
He did not find it in his garden. Anthony Franz case is one of a growing few in urban cities across the world and in the United States discovering (or rediscovering) that some of the most popular fish can host tape worms.
Franz is one of the few, but growing number of tapeworm victims in cities across the world who are discovering (or rediscovering) that some of the most popular fish can host parasites.
Although still rare, a study this June showed salmon tapeworm infestations tripled from an average of 0.32 cases per 100,000 people each year in Kyoto, Japan, to at least to 1 case in 100,000 people in 2008. As more people adopt sushi and undercooked fish diets around the world so too, has the worm spread.
The article, printed in The Emerging Infectious Diseases, tracked the movement of tapeworm infection for 20 years as reports migrated from rural fishing villages in Japan to urban centers around the world, including France, Switzerland and the United States.
(Excerpt) Read more at abcnews.go.com ...
Tapeworms are a great diet aid. Cheaper than stomach surgery.
They should be marketed at the “Colon Buddy.”
Proverbs 12:27 A slothful man does not roast his prey, But the precious possession of a man is diligence.
He said “Colon Buddy”... lol
“They should be marketed at the Colon Buddy. “
Or Colin Pal ... ;)
I used to eat sushi and sashimi quite often. I asked a gastroenterologist what he thought of sushi. He said, “Let me put it this way: I wouldn’t eat it.” I figured he was referring to possible medical dangers such as tapeworms.
“Tapeworms are a great diet aid. Cheaper than stomach surgery.
They should be marketed at the Colon Buddy.”
The reason FDA was created was that a retread snake oil salesman was caught selling tape worm proglottids in pills as diet pills.
Yes, quite the worm indeed.
My microbiology teacher said she would never eat raw sushi - that’s all I needed to know. Besides - raw fish doesn’t appeal to me in the slightest.
I was told my grandmother had a tape worm and the “cure” was starving the person for days then putting warm milk in front of them and they would crawl out of the mouth to eat.
Is that an old wives tale?
Curley - Whatta ya want that for?
Moe - I got a tapeworm and that's good enough for him!
“Besides - raw fish doesnt appeal to me in the slightest.”
Me neither! But I admit when I was younger I loved to eat raw hamburger, especially raw meatloaf. But I quit that due to all the safety warnings.
The only time people run into trouble with sushi is when they try to do it at home. A real sushi chef can spot wormy fish. If you read the article, it turns out it's undercooked salmon that's the usual culprit, and it's places like Norway, where they eat a lot of salmon and hardly any sushi, that has the largest incidence of tapeworms.
Besides - raw fish doesnt appeal to me in the slightest.
More for me, then. Seriously, don't knock it if you haven't tried it.
Not for the squeamish: Go to Bing and search for “tapeworm.” Click on images.
Lox, ceriche, there are all sorts of names for such fish. It's not just sushi.
The trend I don't like is "seared fish". Either cook the tuna all the way through or serve it raw. Don't go half-way.
Any word on smoked salmon? Is that sufficient? Or is it still technically “undercooked”?
I believe “lox” or “lachs” is smoked salmon, so tape worms should not be a problems there.
The local Indians been air drying salmon since time began; I soak my strips and smoke a little; never heard of anybody getting tapeworms.
So God doesn’t like me for eating a rare steak and sushi?
Are you kidding? I love it raw, but seared is really good, too. It helps release the oils in the herbs and stuff. about 30 seconds a side for a nice thick tuna steak is perfect. Of course you have to know what good tuna is to appreciate it. If you get it at the grocery store, it's not good.
It’s one reason why I’ve gone to getting smoked salmon, the fish oils have released.
Is there any reason for not getting a tuna steak cooked through (but not dried out)?
Depends on the style of smoked salmon. I hard smoke my fish after dry brining in salt and sugar for many hours. My smoker usually reaches temps of about 160 to 170 degrees. It is cured and cooked when done. Grav lox, or lox, is cured in salt and sugar and sometimes cold smoked, meaning the smoke is cooled before entering the smoker so the temps never reach a point that cook the fish. It still appears translucent and pliable.
Where I come from, we have another word of "Sushi."
Depends. Almost all commercially available smoked salmon is brined and/or frozen before smoking. Either of those will kill parasites. Hot smoking will also kill them. The only danger is cold smoked, unbrined, never-frozen salmon, and I'd think you'd have to work pretty hard to find that.
I LOVE it raw too, with a bit of diced onion, and a whole lot of Miracle Whip, on sourdough toast, with some lettuce and tomato! YUM!!!!!
Yeah, it sucks in comparison. I like the texture of fresh, raw (or seared) tuna. Flavor isn’t gone, either.
“More for me, then. Seriously, don’t knock it if you haven’t tried it.”
I did try it one time, I knock it. More for you.
You need to remove the Ramirez cartoons from your profile page - they cannot be posted on FR due to copyright constraints at the request of IBD.
Lake Michigan traditions
1. First King of the year is slabbed on the boat and everyone feasts on paper thin slices. (I like cucumbers and sea salt with mine, please.)
2. First instance of eggs in a female means a BIG spoonful of em, washed down with an ice cold beer. (I like the “pop” when you bite down on them.)
LOL, thats sort of what my old high school biology teacher said, only he said you had to put a juicy piece of steak on a fork and have the patient open his mouth.
Then you wave the steak on the fork in front of the patients open mouth, and when the tapeworm pops out to grab the steak you sieze it with your free hand and pull it out LOL.
tuna comes in a form other than in the can? man, i gotta get outta michigan.
LMAO! I still eat canned tuna, but the good stuff is raw! On the dock, with a couple friends, fresh clams and a 30-pack.
Oh my God, that is so disgusting.
My grandmother had a tapeworm no one knew about until she had radiation/chemotherapy for ovarian cancer; then all the bits and pieces started showing up.
i think i’ve only had tuna once or twice since isabelle was born- assuming that’s what i was eating at the sushi place. isabelle’s allergic, which means we don’t ever have it in the house.
” More for me, then. Seriously, don’t knock it if you haven’t tried it. “
Bummer. I know what it’s like. I’m allergic to shrimp. I LOVE shrimp, but can’t have it anymore. :(
a’ight now look what you did. you got me craving.. i had to call some friends to meet me for sushi at lunch today.
Let me know, I’ll fedex you some summer flounder and striped bass “sushi”. I wouldn’t eat it raaw, though. Clams? Heck yeah, those are BEST raw.