How to Sushi or How Not to Sushi: That Is the Question!
Spicy tuna, California, Spider, Rainbow, Philly, Unagi, Sweet Shrimp, and Albacore—each roll a masterpiece of flavor, artistry, and, hopefully, food safety. But lurking beneath that delicate rice and nori lies a question: Is your sushi friend or foe?
Sushi’s Not-So-Sneaky Sidekick: Parasitic Worms
Your favorite sushi spot likely has a skilled chef who can avoid or pick out any unwanted fish visitors. Still, there’s always the chance that any raw fish could carry a parasitic worm. The good news? Freezing or cooking fish usually solves the problem. The bad news? That sashimi on your plate definitely wasn't cooked, and not all places freeze sushi.
BUT, if you are eating sushi in the United States according to the FDA food code the fish should have been frozen, at least once, for the destruction of parasites.
So before you swear off sushi forever, know this: the risk of parasites like Anisakis is pretty low, especially if you stick to reputable spots. These worms are visible to the naked eye, meaning good sushi chefs can spot and remove them before they hit your plate. Still, let’s dive a bit deeper (like stomach deep) into what could happen if one wriggles past quality control.
Meet Anisakis: Sushi’s Tiny Gatecrasher
Anisakiasis (ah-niss-uh-kye-uh-sis) is a parasitic disease caused by worms that set up camp in your esophagus, stomach, or intestines. It’s the most common parasitic infection linked to raw or undercooked fish.
How It Spreads
If fish or squid is infected with Anisakis larvae and isn’t properly cooked, those larvae might take a detour through your digestive system. Symptoms can include:
Stomach cramps
Vomiting
Diarrhea
Fever
It’s not contagious (so no sharing the sushi blame), but it does require a doctor’s diagnosis and treatment.
Sushi Safety Tips: Enjoy Without Worry
The FDA and CDC recommend skipping raw fish altogether, but let’s be honest—that’s a tall order for sushi lovers. Here’s how to reduce your risk while still enjoying your favorite rolls:
Choose Wisely: Check restaurant ratings and food safety practices. High-quality sushi bars are less likely to serve infected fish.
Know the Prep: Fish for sushi is often frozen to kill parasites. Don't be afraid to ask your server about the sourcing and preparation methods.
Temperature Matters: If you’re eating cooked seafood, it should hit 145°F to be safe.
Remember: sushi can be an art form, but it’s also food. A little caution goes a long way toward keeping your sushi nights drama-free.
(Source Smithsonian , CDC, Merck, USDA)
