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Hey there,
Have you ever cut into a gorgeous piece of salmon, dinner party energy, lemon ready, confidence high, and then your brain whispers: What if nature hid a surprise in here?
Not to ruin your appetite. Just to upgrade your instincts.
Because sometimes, fish comes with passengers.
Meet Anisakis (also called the herring worm), a tiny parasitic roundworm that shows up in marine fish like salmon and cod. In the wild, it’s part of the ocean’s normal food web. In your kitchen? It’s a reminder that “fresh” doesn’t always mean “simple.”
Here’s the human angle: people can get anisakiasis by eating raw or undercooked fish or squid with live larvae. Symptoms can hit fast. Think stomach pain, nausea, vomiting. Sometimes within hours.
Fish Facts
Cooking works: Seafood cooked to 145°F / 63°C kills parasites.
Freezing works too: Proper freezing can kill parasites, which is why “previously frozen” is often the quiet hero of raw-fish safety.
Your body notices: Anisakiasis can mimic other stuff like food poisoning, ulcers, even appendicitis vibes. If your gut says “that was not a normal meal,” listen.
Bug Wisdom (from a worm in a fish)
“Looks fine” isn’t the same as “is fine.”
A little preparation beats a big regret.
Your nervous system is data. Don’t gaslight it.
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Cooking Tip
If you’re doing raw fish at home, treat your kitchen like a lab (but keep it cute). Separate cutting boards, wash hands like you mean it, and do not gamble with “probably okay.”
The ocean is ancient. Your immune system is not here for improv.
So, when was the last time you trusted a small signal before it became a big problem?
—Gabi & Bea