CONSUMPTION OF RAW FISH
- Fish, when eaten raw, must be of flawless freshness. Even so, it may still carry some residual risk due to viruses, bacteria, parasites and toxins that could evade controls, no matter how accurate, since it is obviously impossible to control every single fish. Even when the product is a freshly caught fish, the certainty of the absence of danger can’t be absolute.
- Lemon juice is able to carry out a mild antibacterial action but is not able to “disinfect” the raw fish products. The use of lemon juice must therefore be regarded as a practice used only to improve the taste.
- Marinating fish products (with salt and lemon or vinegar and salt) is not enough to kill microorganisms. To do so, the marination should be so strong (so much salty and sour) that it would make the food uneatable.
- Drinking wine during the consumption of raw seafood does not help to remove pathogenic microorganisms.
- Raw bivalve molluscs, since they have the characteristic of feeding by filtering the water and withholding the particles in suspension, can concentrate viruses bacteria and algal toxins.
- Old people, the sick, children and pregnant women had better avoid the consumption of raw seafood.
- Consume raw seafood carefully if you are in countries where health and food control measures are not as efficient as in Europe, especially in countries with a hot climate.
- For the supply of raw fish, rely on professionals (retailers, restaurateurs) who are able to perform effectively the controls required by law.
- Freezing fishery for the pre-cleaning of products that have to be consumed raw, does not spoil fish products if properly carried out (freezing in a blast ultra-fast, slow defrosting).
- Always remember that total security cannot exist in this field.
