Anisakiasis can be easily prevented by cooking (fish and other seafood) at temperatures above 60 0 C or by freezing. WHO recommends that all crustaceans and fish intended for raw consumption be pre-frozen to at least -35°C for fifteen hours, or frozen to or below -20°C for seven days . Salting and pickling in most cases does not kill parasites.
It is difficult to answer such a question. The fact is that in squid larvae are usually found encapsulated in the mantle muscles, i.e. body itself. Therefore, their absence in the peritoneum does not mean that the squid was not infected. If the squid were imported from Spain, then the larvae could be contained in 30% of them, if from China, then this figure could be twice as high.
But there are also helminths of the Trematode class, the larvae of which are not visible to the naked eye. They can be contracted by eating freshwater fish. And they cause diseases much more terrible than such twisted larvae.
I cleaned the defrosted squid, inside there were white cm 2 straight worms, straight in clumps. I did not understand at first, cleaned it, threw it into boiling water for a couple of minutes.
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