is an intestinal parasite of many fish and marine mammals are increasingly infected. These worms, sometimes almost microscopic, can lead to infection by eating unprocessed fish, or cause allergic reactions chemicals left in the fish itself.
One possibility to remove it is to keep the fish oil at a temperature -20 ° C for 72 hours or cook to a temperature between 55 and 70 º C.
You know that Anisakis die with these 20 º C below zero, but fish, like any other fresh food, be frozen forever according to international standards of freezing, ie at a lower temperature, as quickly as possible and in a 4-star freezer.
SOURCE: Cristina Galiano.
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