Worms in CostCo Halibut

J

Jimmy W

New member
CostCo doesn't always have fresh halibut, but when it does, there are
worms in the flesh (meat, no skin). Most of them were dead, but after
careful poking and prodding a few packages, I did find one that was
still kicking and squirming.

I first noticed this in 1999 at the Santa Cruz CostCo. And again a
couple days ago at the Austin location.

What kind of parasites would these be (about .66cm and white)? Dead
ones have a darker, transparent hull and are flat, but live ones look
like very thin moving rice, less than 1mm wide fully extended).

Needless to say, do not use the halibut at CostCo (or any halibut for
that matter) for sashimi.

-sw
 
On Apr 19, 10:59?am, Sqwertz wrote:

Parasites are common. Sushi chefs know to cut away from the parasites.
Failing that, cook your fish thoroughly. Or freeze the fish for a
month at home.
 
On Tue, 19 Apr 2011 11:29:37 -0700 (PDT), spamtrap1888
wrote:


Freezing must be done at -4F or below and last a minimum of 7 days to
kill the parasites.

I use -20 for 10 days to make damn sure. I buy thick fillets and cut
away the outside 1/8" as soon as its reached a firmness during
freezing, to remove most if not all of the bacteria from handling.
Then, its suitable for sushi for me.
 
On 4/19/2011 2:08 PM, lainie wrote:
Most fish in the Gulf of Mexico have worms in the flesh, cooks up and
tastes just like the rest of the fish. Never met anyone affected by
eating the fish and worms too.
 
"Sqwertz" wrote in message
news:[email protected]...
(snippage)

I don't know about Costco since there isn't one near me, but I seem to
remember an article in some magazine about hookworms in raw fish. Not only
does the idea of worms in fish (and I love fish) gross me out, raw fish
skeeves me. Hookworms are reported to be very painful. They literally
"hook" into the human intestine to feed, causing excruciating pain that
often results in surgery. I would avoid eating any raw fish at all costs.
I don't care what the Japanese think of Sashimi... no thanks!

Jill
 
On Tue, 19 Apr 2011 16:31:45 -0400, Brooklyn1 wrote:


Are you implying that the Gulf of Mexico is not warm?

I didn't think so. You're never wrong.

-sw
 
On Apr 19, 3:02?pm, Brooklyn1 wrote:

This brings to mind Mark Thorson's Wormy Turbot-Broccoli Soup that won
the Taste In Ass Disease Award a couple of years back.
 
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