Hawaii eats almost three times the amount of fish than any other state in the United States, and most of the fish we eat is raw.
Recently, there have been national news reports of worms being found in salmon.
Here’s what you need to know to eat safe.
The state Department of Health says it has not received any recent reports about worms being found in salmon here in Hawaii, but health officials say it’s not uncommon to find worms in wild caught salmon.
Peter Oshiro from the Hawaii State Department of Health said that “usually our deep sea fish that we use a lot for our sashimi and sushi, tuna species, they don’t typically have worms in the meat.”
Oshiro says worms are more often found in salmon because they spend part of the time in fresh water.
He explained that typically farm raised salmon will not have worms.
“If you are insisting on eating something raw, yeah make sure to stay away from from the wild caught salmon,” Oshiro explained. “Farm raised salmon are fed a restrictive diet so their diet is controlled. [In the wild], those diets are not restricted so the fish will pick [worms] up in the wild during their normal feeding.”
The Department of Health says that eating raw salmon may cause illnesses due to parasites.
“You need to really be aware that if you’re going to eat raw or undercooked foods that you are putting yourself at greater risk,” Oshiro said.
The best way to avoid getting sick from worms or parasites that may be in your fish? Cook it.
He explained that there’s no risk of contracting food illnesses by freezing or cooking the fish thoroughly.
“The big thing is if you freeze [the fish] prior to eating it, or you cook it thoroughly, then it will cause no problems at all,” Oshiro said.
Oshiro says restaurants and food establishments that serve undercooked or raw foods are required to post a warning in plain view letting customers know about the risks of catching foodborne illnesses.
As an enthusiast and expert in the realm of food safety and marine biology, I bring a wealth of knowledge to shed light on the intricacies of the article concerning Hawaii's high fish consumption, particularly raw fish like sashimi and sushi, and the recent concerns about worms in salmon.
First and foremost, Hawaii's unique culinary culture places it at the forefront of raw fish consumption in the United States. With a staggering consumption rate nearly three times that of any other state, Hawaii has cultivated a deep connection to the ocean's bounty, especially in the form of raw seafood.
Now, let's delve into the concerns raised in the article regarding worms found in salmon. The assertion that deep-sea fish, such as tuna species commonly used in sashimi and sushi, typically do not harbor worms aligns with my understanding of marine biology. Tuna's life cycle and habitat reduce the likelihood of worm infestations, making them a safer choice for raw consumption.
The distinction between wild-caught and farm-raised salmon is a critical aspect of the discussion. Peter Oshiro, a representative from the Hawaii State Department of Health, accurately points out that worms are more prevalent in wild-caught salmon due to their time spent in fresh water. Farm-raised salmon, on the other hand, are less likely to have worms because of their controlled diets.
Furthermore, the emphasis on the importance of freezing or thoroughly cooking fish to eliminate the risk of foodborne illnesses aligns with established food safety practices. Freezing disrupts the life cycle of parasites, rendering them harmless, while cooking ensures the destruction of any potential pathogens.
Oshiro's advice on avoiding raw wild-caught salmon if one insists on consuming raw fish is a practical precautionary measure. By highlighting the controlled diet of farm-raised salmon, he underscores the reduced risk associated with this source.
Lastly, the mention of restaurants and food establishments being required to post warnings about the risks of consuming undercooked or raw foods demonstrates a commitment to transparency and consumer safety. This aligns with regulatory measures in place to educate patrons about the potential hazards associated with consuming raw or undercooked dishes.
In conclusion, the information provided in the article aligns with established principles of marine biology and food safety. Hawaii's love for raw fish, coupled with insights from health officials like Peter Oshiro, creates a comprehensive understanding of the risks and precautions associated with consuming raw seafood, particularly in the context of the recent concerns about worms in salmon.
