Gourmet Trout Marinating Mythology
The Hidden Dangers of Raw Trout Recipes
I recently tuned into a television program that featured delicious recipes for trout. I have tried a number of these and they are truly gourmet dishes. However, one recipe had me alarmed. The trout was fresh, and the preparation involved marinating the raw fish in a lime juice concoction. It is believed by many that this “cooks” the fish, and makes it safe for consumption. The bitter truth is, only heat cooks fish. More importantly, such pickle mixes do not kill stages of worm parasites in the fish that continue their life cycle in you, the new human host.
As a lover of sushi, I have consumed more than my share of raw fish. However, these consisted of saltwater varieties like tuna. It is species of freshwater fish or salmon that migrate into fresh water that can cause trouble.
Meet Dipyllobothrium Latum: A Worm with a Complex Life Cycle
Allow me to introduce Dipyllobothrium latum that inhabits such game species as trout, walleye, and pike. Part of the complex life cycle of this worm is spent in tiny planktonic crustaceans, which are consumed by small fish. In turn, predatory fish feed on the little guys. Within the predator, development of larval worms continues. The final host can be any fish eating mammal, including humans. Here, it matures into the classic tapeworm shape that produces massive amounts of eggs which are shed into water, It is with morbid fascination that I mention the length of these worms. How about over 30 feet? Thatsa lotsa linguini.
Debunking the Myth: Citrus Juice Doesn’t Cook Fish
It always amazes me how even educated, intelligent people continue to perpetuate the myth that citrus juice of vinegar “cooks” raw fish. Would you try this with a trichina infested bear backstrap? The good news is fish that is frozen for over seven days has its parasites killed, and can then be made into a tasty sushi dish or ceviche. Pickled pike is a favorite of mine, and there is no reason to shun this treat. Just don’t try it for shore lunch.
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Dennis is a featured writer for On Wisconsin Outdoors. Explore more of his insightful articles here.
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