However, today as I was going through one package of smoked trout, I spotted several white dots buried in the flesh of several of the slices. Join 6,455 readers in helping fund MetaFilter. 99.5% of Atlantic Salmon is Farmed salmon. Not to change the bug topic...but is all Atlantic salmon farm raised? Last recall of trout was in 2012 for potential, After some searching around, I think the white dots are the "Kudoa" parasite. In fish processing plants if the fish are filleted there is a person along the assembly line who uses a device that will suck out the parasites and thus remove them from the fish. When it's infected it's everywhere. It is especially suggestive of denatured protein when you say that it clusters on the edge of the fish -- it is caused by heating the fish too fast and it is much more common where the fish is thinnest. Retrieved 2007-12-13. I used to work as a commercial fisherman in Alaska. 1mm in diameter) were mostly concentrated on the edge of the trout slices, although there were a few white dots in the middle of the slices too. Retirement, Everyday's a Holiday, and every night's a Saturday night!! Press question mark to learn the rest of the keyboard shortcuts. Cookies help us deliver our Services. Although we do have fish farms in BC I just plain don't trust them. We also salt /wash our salmon before we do this procedure to help kill any worms. Farms fight that by using feed that has been heat treated and removing any fish that appears sick or lose weight. I don't believe this is actually a thing? Is there a website that gives a solid, non-inflammatory or exaggerated overview of determining if store-bought fish is safe? I want to get stoked on vitamins and nutrients. That fish is then frozen and shipped to where ever. I believe there biggest challenge is Sea Lice, which they are sharing with the Wild Pacific Salmon (not good). If you bought this at the grocery store and it's not a local specialty, it's probably hot smoked and farm raised. I may be wrong but Id rather error on the safe side then not. Archived from the original (PDF) on 2008-02-16. @lame_username: Thanks for the heads up about the "coagulated protein" -- its common occurrence combined with (I'm assuming) the fact that all salmon, farmed or wild, is flash-frozen to kill off parasites prior to any kind of consumption is very comforting, to say the least. do not have the same parasite hazard when raised only on pelleted feed in an aquaculture ... A primary processor receives whole salmon from the harvest vessel and re-ices the ish is there a way to check if the fish is infected with parasite just by looking around the fish without slicing it open? Explain Like I'm Five is the best forum and archive on the internet for layperson-friendly explanations. That is not true. Salmon truly support the whole ecosystem of the West Coast and I will be eating salmon I caught off the west coast of Vancouver Island last summer for dinner tonight. Update, 1/18/2017: According to Alaska Seafood, media coverage of a study on tapeworm contamination in salmon fished on the West Coast has been inaccurate. Ask MetaFilter is where thousands of life's little questions are answered. Now you can get sushi-grade fish, of course, but that's fish that has been flash frozen to kill any potential parasites in the fish. This is a common parasite on salmon in the Northeast Atlantic, along the Pacific coast of Canada and around Japan. Dr. Google tells me the brining process coaxes some parasites out of the fish before hot or cold smoking. Somedays you're the pigeon, Somedays you're the statue. My post is entirely my opinion and thoughts. Salmon, tuna, snapper, flounder, escolar, sea bass—there are countless fish to try as sushi and sashimi! I feel like you don't know how this works. March 26th, 2018. But even then essentially all the salmon coming out of Norway and Sweden and Ireland etc will be farmed. So much so that I eat fish almost daily. I'm certain the brine deals with at least some surface bacteria, tho. However, the levels of contaminants in farmed, Norwegian salmon have been decreasing. The make up of food /pellet that farmed salmon eat is highly controlled and am sure that seals and bears are discouraged! It is actually coagulated protein (albumin), not fat, and you should not expect the blobs to "disintegrate like congealed fat." Sea lice is a big problem for the industry, but it's harmless to humans. Flash freezing doesn't kill nematodes just so your know. This is a common parasite on salmon in the Northeast Atlantic, along the Pacific coast of Canada and around Japan. Sushi restaurant owner here...It's called Hazard Analysis Critical Control Point (HACCP) ...Keeps frozen for 7 days at or under 40°F. Sea lice infestations have been reported by op-erators in Canada, Norway, Scotland, and Ireland. I have no idea if you have parasites in your fish, but I prepare a lot of cold smoked fish and you and treehorn+bunny have misconnected a bit on the white substance that forms on the surface of smoked fish. Subscribe for the bi-monthly newsletter on sushi recipes, tutorials, and news. Their texture on smoked fish is firm, almost rubbery and these blogs are extremely common with smoked fish. Farmed salmon are significantly lower risk for parasites because their feed is … Press J to jump to the feed. They do have methods to kill off the parasites in the breeding rings, though. I thought the same but just wanted to see what others felt. For a thorough report on parasites in sushi, read more about the sushi-grade myth. Between your title and your question it's completely unclear if you ate salmon or trout. Given how very common this is and how very rare kudoa is, I think this is by far the more likely explanation. I eat a lot of fish too (whatever happens to be on sale) so reading this thread is making me a little... hesitant about my planned perch dinner. The narrator of the video seems to think that these parasites can be transferred to human. Fish on aquafarms like salmon and shrimp are predators, and they’re fed those same fish from the wild who contain highly concentrated chemicals and heavy metals. like sure the parasites are dead but they're still in there right? It seems most trout in the US is hot smoked, but salmon is still sometimes cold smoked. That kills any parasites in the fist. I imagine there are some wild Atlantic fish caught in their native habitat, but I doubt very much you will see any wild fish for sale unless you live along the Atlantic or in Europe. I should post the disclaimer that I don't recommend image searching anisakis for the weak of stomach. I bought some Atlantic farmed steelhead at COSTCO and want to cold smoke it. I don't think cold smoked fish is brined long enough to really accomplish much in terms of parasites. This picture of Kudoa seems to match perfectly to the picture I linked in my OP: All posts copyright their original authors. For some reason, I think it's awesome that (1) a person would ask such a random question like this and (2) a random expert - bc you obviously know what you're talking about - just swooped down and answered the question so eazy-peazy. Plus, the sample size of infected salmon off U.S. shores is still pretty small. Page created in 0.577 seconds with 22 queries. Atlantic Salmon are more susceptible to disease because they are raised in Pens. And Im old so I JUST DO IT THAT WAY! But don't worry, latest optical device can spot the parasites and fire a laser to fry the sucker in millisecond. EVER. Although cold-smoking isn't enough to kill some parasites (like. All salmon have worms and other  parasites, farm salmon in some cases can have higher concentrations.