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Report Offers Insight into Tapeworms in Raw Salmon Online at www.gourmet.com on August 21, 2008
Why Consumers Should Avoid Raw Salmon: If It Isn't Frozen First, It Could Harbor Tapeworm Larvae Cooking or Freezing Fish at Minus 31 Degrees Fahrenheit or Colder for 15 Hours Will Kill Diphyllobothrium Larvae
Last update: 3:33 p.m. EDT Aug. 21, 2008
NEW YORK, Aug 21, 2008 (BUSINESS WIRE) -- A gourmet.com report offers insight into the problem of tapeworms in raw salmon. Raw salmon dishes--tartare, crudo, sushi, marinated and cured salmon--are popular at top restaurants these days, and they're showing up in home kitchens as well. But as seafood expert Jon Rowley explains in a gourmet.com exclusive report, a tiny tapeworm larva may be lurking in the raw salmon flesh, just waiting for you to eat it so that it can take up residence in your digestive tract.
How can you protect yourself? Rowley offers these invaluable tips:
-- When eating out, order only salmon that has been fully cooked.
-- If you do choose to eat raw salmon preparations such as tartare or crudo, make sure the fish has first been frozen at minus 31 degrees Fahrenheit or colder for at least 15 hours.
-- If you think you may have contracted a tapeworm from raw salmon, be sure to contact your physician. Symptoms of infection may include abdominal cramping, fatigue, diarrhea, and nausea (though there may be no symptoms at all).
-- Any fish that live in fresh water for part or all of their lives can harbor tapeworm larvae, so these same rules apply to trout, tilapia, catfish, and more.
To get the full story and find out how you can protect yourself, go to gourmet.com.
Gourmet magazine website featuring exclusive content: www.gourmet.com.
Article link: http://www.gourmet.com/foodpolitics/2008/08/raw-salmon-tapeworm.
SOURCE: Gourmet
Gourmet
Karen Danick, 212.286.2751
Director of Media Relations
karen_danick@condenast.com
http://www.gourmet.com/
Jim's Fishing Charters
www.JimsFishing.com
http://ca.youtube.com/user/Sushihunter250
Why Consumers Should Avoid Raw Salmon: If It Isn't Frozen First, It Could Harbor Tapeworm Larvae Cooking or Freezing Fish at Minus 31 Degrees Fahrenheit or Colder for 15 Hours Will Kill Diphyllobothrium Larvae
Last update: 3:33 p.m. EDT Aug. 21, 2008
NEW YORK, Aug 21, 2008 (BUSINESS WIRE) -- A gourmet.com report offers insight into the problem of tapeworms in raw salmon. Raw salmon dishes--tartare, crudo, sushi, marinated and cured salmon--are popular at top restaurants these days, and they're showing up in home kitchens as well. But as seafood expert Jon Rowley explains in a gourmet.com exclusive report, a tiny tapeworm larva may be lurking in the raw salmon flesh, just waiting for you to eat it so that it can take up residence in your digestive tract.
How can you protect yourself? Rowley offers these invaluable tips:
-- When eating out, order only salmon that has been fully cooked.
-- If you do choose to eat raw salmon preparations such as tartare or crudo, make sure the fish has first been frozen at minus 31 degrees Fahrenheit or colder for at least 15 hours.
-- If you think you may have contracted a tapeworm from raw salmon, be sure to contact your physician. Symptoms of infection may include abdominal cramping, fatigue, diarrhea, and nausea (though there may be no symptoms at all).
-- Any fish that live in fresh water for part or all of their lives can harbor tapeworm larvae, so these same rules apply to trout, tilapia, catfish, and more.
To get the full story and find out how you can protect yourself, go to gourmet.com.
Gourmet magazine website featuring exclusive content: www.gourmet.com.
Article link: http://www.gourmet.com/foodpolitics/2008/08/raw-salmon-tapeworm.
SOURCE: Gourmet
Gourmet
Karen Danick, 212.286.2751
Director of Media Relations
karen_danick@condenast.com
http://www.gourmet.com/
Jim's Fishing Charters
www.JimsFishing.com
http://ca.youtube.com/user/Sushihunter250
