Dull - dry
Devoid of odor
or odor is
Red, free of
come off in
Devoid of color
Dry and very
tight on bones,
do not remain
Table 1-1. Condition classification: characteristics of fresh, stale, and putrid fish.
(2) Roundworm larvae. The roundworm larvae of the Anisakidae family are
found in squid and saltwater fish from many parts of the world. For example, it is found
in Pacific flat fish. Infected fish are common in U.S. markets and may cause acute
gastrointestinal distress (anisakiasis). This is caused by ingestion of larval nematodes
of the Anisakidae in raw or improperly prepared (salted, freezing, cooking, smoking)
saltwater fish and squid. Heating at 140o F (normal cooking temperature) or freezing at
-4o F for more than 60 hours kills the larvae.
NOTE: A trend to consume raw, fresh, and unfrozen fish will expose more individuals
to parasites and may result in a significant public health problem.
(3) Copepod (sea lice). The copepod is a small crustacean commonly found
on Atlantic Ocean perch and on the anal and pelvic fins of salmon. It has a claw-like
appendage, which it attaches to the fish, causing areas of inflammation, and abscesses
that are visible to the naked eye. Trimming of the affected area is necessary to improve
appearance; however, the flesh may be consumed without harm.
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