What is anisakis?
Anisakis is a parasite found in fish and cephalopods, such as squid, octopus and cuttlefish. It can cause digestive disorders known as anisakiasis, as well as allergic reactions that in some cases can be serious.
How is anisakiasis contracted?
Anisakiasis is contracted by consuming raw or undercooked fish or cephalopods that are infected with the parasite. It is important to keep in mind that not all fish are infected with anisakis, so we are not always at risk of suffering from this disease by eating fish.
Fish that may contain anisakis
According to a study carried out by the Organization of Consumers and Users (OCU), anisakis has been found in up to 36% of the fish consumed in Spain, with half of these cases coming from the Cantabrian Sea. Hake is the fish that has the highest proportion of anisakis, with 96% of the specimens infected. They are followed by mackerel with 87%, horse mackerel with 67% and cod with 62%. However, it is important to note that any type of fish, including freshwater and saltwater fish, as well as cephalopods, can be infected with anisakis.
Fish with lower risk of anisakis
Mollusks such as mussels, clams and cockles, as well as salted and dried fish, do not present a risk of anisakis. Furthermore, if the fish is properly cooked at a temperature above 60 degrees, the parasite dies and does not pose a health hazard. Freshwater fish such as trout, carp and perch are also considered safe, as no cases of anisakis have been found in these fish.
How to detect anisakis?
To detect the presence of anisakis in fish, three important phases can be followed: visual inspection, the use of detection methods and advanced techniques. Regarding visual inspection, it is relevant to examine the appearance of the fish, its color and shape, as well as check the viscera. The most important detection methods include examination under bright light and transillumination. Finally, X-ray inspection is a very useful and widely used technique.