SportFishing and Charters Forum - Mahi parasite - IDENTIFIED!

I'm not familiar with this one. Two of them crawled out of this Mahimahi and triggered my gag reflex.

Courtesy of Dr. Ray Waldner, ichthyologist from Florida Atlantic University, the ugly critters have been identified as parasitic copepods, possibly Pennella filosa, or a related copepod species. They do not harm the food quality of the fish, just the consumer's appetite.

Kill it with fire quick.

Hadn't seen that one before.

Subscribed...

Why do you think Mahi are so tender and juicy?

I've never seen those before :o
But I am curious, are you going to eat that fish?

At least it didn't burst through his chest... Ocean, where no one can hear you scream.

But seriously, yuck.

It's a top secret prototype NOAA tracking device disguised as a parasite. NOAA IS watching you. Govern yourself accordingly.

But I am curious, are you going to eat that fish?

Hmmmm ... you first.

Actually, the fish is shrink wrapped and frozen right next to the frozen Costco Mahi we bought last week, which got me to thinking, why not just throw this fish away and stick with the store bought stuff, but then I thought, what if the Costco fish had the same thing?

We're eating chicken until I know what that bad boy is.

As clear a case against sushi as I've ever seen

I raise chickens, they have.... Oh never mind.

As clear a case against sushi as I've ever seen



http://i246.photobucket.com/albums/gg81/skeeza12/vomit.jpg

Probably a delicacy in Japan

http://i246.photobucket.com/albums/gg81/skeeza12/vomit.jpg

That's why sushi restaurants have to freeze fresh fish for a certain amount of time before they are allowed to serve it raw.

Probably a delicacy in Japan

Its probably a parasite from japan. Lionfish problem all over again.

good lord! wtf is that thing?

good lord! wtf is that thing?

Protein.

I'd pass on eating the mahi. The parasite ? Roll in egg batter and fry until crisp........

I'll eat it. Cut dat shit out and send it to me.

The white tail thing is pretty close to what i have seen on them before and its usually a lot of them on the fish. But not the worm thingy. Pretty scary.

I'll eat it. Cut dat shit out and send it to me.


Flash frozen or in formaldehyde??????;?

Email ray waldner from sport fishing. Hell identify it.

Dear god that would kill my appetite quick!

Redfishray is a scary too

That's why sushi restaurants have to freeze fresh fish for a certain amount of time before they are allowed to serve it raw.

yeah thats not true...

yeah thats not true...

Yeah that is true!

subscribing! I am interested to know what it is

How many times have you guys been backed into the docks over in the Bahamas when a boat was slicing up fish and serving sushi to all passersby on the spot?

I never could do that, and thoughts of critters like this is exactly why.

-T

How many times have you guys been backed into the docks over in the Bahamas when a boat was slicing up fish and serving sushi to all passersby on the spot?

I never could do that, and thoughts of critters like this is exactly why.

-T

Many charters I have taken keep wasabi and soy onboard for this purpose. I am okay with it, but this funky thread has me second guessing! :o

Intestinal parasite/worm. No big deal, very common. Nothing wrong with the fish.

I knew i shouldn't have opened this thread. I'll never enjoy fish the same way.

Intestinal parasite/worm. No big deal, very common. Nothing wrong with the fish.

Would you eat it?

Fillet the fish........if the fillets look ok, just make sure you cook it. If the fillets dont, use it for chum. I've eaten alot of wahoo..........almost ALL of them have parasites in their intestines. Luckily, that's where the parasites have to stay in that case, so the fillets are fine. I suspect this is the case as well.
While we are on that subject, I'll always favor the fish I catch vs what's sold at the supermkt or local eatery. The commercial fishermen couldnt give a rats ass about you eating a worm, as long as they get paid for the fish they catch. Guys, just think about this. Ever filleted a red grouper from the gulf? In almost every one, I find black, and sometimes white WORMS, not in the gut, but in the fillets. That's why I dont keep the red grouper any longer when I catch them. Now, think about this: The vast majority of the allotment of red grouper from the gulf are commercial, not recreational. The last time you were out and ordered a grouper sandwich, do you think that it might have had a little extra protein in it? I dont eat grouper unless I catch it, if that tells you anything.

Would you eat it?

Sure. Ever cleaned an amber jack? All of them have worms. Nothing wrong with the fish

just pull it out and eat it. I have seen something like that in a cow we caught last year.. stunk too, just cut it out and ate it.... I have pulled worms out of AJ chucks too. Cook it and your fine....

If that worm bothers you dont go to a slaughter house or ever eat a wild hog with ticks all over its ass hole.

My goodness, if that scares yer don't ever cut open an Amberjack.:rofl:

it looks like a zoom worm! red shad color! ha ha

Would you eat it?








ONLY, if I was a cannibal or hanibal [lechter]

Good lord yall are a bunch of wimps!! Cook the fish up and eat it, don't think twice!

Here's another pic. These things were buried in the meat near the tail, nowhere near the intestines. Thanks to hamptonsurf, I've sent the pics off for an expert's ID.

If the anti-fishing terrorist orgs on the left ever decided to really turn their anti-fisherman campaign up a notch, running ads featuring stuff like this would sure do the trick on the inland folks...

If you eat beef this should be the least of your worries

If you eat beef this should be the least of your worries

HA!!! So true!!! I havent eaten beef chicken or pork in almost 2 years. Fish and vegitables only.

Good lord yall are a bunch of wimps!! Cook the fish up and eat it, don't think twice!

Thank you! I was about to turn on my gaydar.

Looks like 1 parasite feeding off a larger one.

Here's a brief story of why you don't eat raw stuff: A buddy of mine was feeling pretty run down and doctors couldn't figure it out. Eventually they realized he had a parasite. Or should I say a bunch of parasites, BIG ones, living in his liver. Creating cocoons in there. Like a freaking horror story, only this is real life. Went in for liver surgery, they hacked off the parts with the parasites and he began a series of potent medicines to knock out everything else.

The nurses in the OR were so grossed out they puked and had to remove themselves from the OR. In the doctors' own words this was something that people only read about in medical journals. Check out Hydatid disease for more info.

Pics from his actual surgery, not for the faint of heart:

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddiseasepics001.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddisease2006.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddiseasepics002.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddiseasepics003.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddiseasepics005.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddisease2002.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddisease2004.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddisease2003.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddisease2005.jpg

http://i216.photobucket.com/albums/cc315/TomFL/Misc%20Junk/Hydatiddiseasepics004.jpg

You guys can floss your teeth with all those nasty parasites. Me, I eat my fish raw and toss ANY filet or fish that looks suspect.

-T

Nasty...

Jesus dude. That's nasty. How did he contract that thing? You say you eat raw fish even after seeing that?

Jesus dude. That's nasty. How did he contract that thing? You say you eat raw fish even after seeing that?

Probably f*cking sheep. At least that's what we think. He grew up in Armenia.

And no, I don't eat raw fish!!


-T

Save that one to get your ID. Then chuck it and go get yourself another "clean" one......
Stay hungry my friend!!!;)Jo

When you find 'em in the meat, I'm out. Someone else can have that extra protein. I'm generous like that.

IIRC, sushi has to be frozen to -40 F which kills MOST parasites.

Those parasites in your liver make you stronger.

Those parasites in your liver make you stronger.







Not if they inhabit your scrotum. :(

IIRC, sushi has to be frozen to -40 F which kills MOST parasites.

Proof?

Dam, no more sushi for me!

Yep California or it's seafood is no good for America anymore....

First, let me tell you to NEVER eat Dolphin raw. Like many groupers and snappers they can contain harmful parasites (and some toxins usually concentrated in the bloodline). Even sushi bars that DO serve dolphin raw, freeze it first AND usually sear the outside before slicing it. I used to love to eat raw dolphin until my brother and his friend got extremely ill on a fishing trip years ago. I later researched it and after speaking with the head of the Marine Toxicology dept at UM found out that we were essentially playing Russia Roulette.

Cooking the meat will kill any parasites you may have missed. If you are grossed out, don't eat it. Personally, I cut out the affected area and cook it up.

As for eating fish raw... yes most sushi bars freeze meat before serving it. Personally, I clean it and chill it below freezing for 24 hours. If you eat it right off the cutting board I recommend a few drops of lemon juice on each piece, left to soak for a few minutes. It will only freshen the taste and it kills bacteria. Don't eat dolphin, shark, most groupers and most bottom fish unless you know they are safe (Fluke,Sea Bass and Queen Snapper come to mind).

I'm into Bumble Bee or Star Kist white! worm free!

did the dolphin fight hard or not much? Ive caught dolphin that didnt fight and had mushy meat. We didnt bother to eat it.

I'm into Bumble Bee or Star Kist white! worm free!

They just cook all the worms in with the fish so you never see it. :jk:

It was a standard bait (caught) fish with a typical display of speed and acrobatics. The fish went in the iced fish hold immediately and later filleted out with nothing out of the ordinary EXCEPT ... no word yet on the parasite ID. We're having a large backyard party this weekend and we're still planning our menu.

I'm into Bumble Bee or Star Kist white! worm free!

Talk about opening a new can of worms.... :-)

-T

That looks crazy.

I would call the local university and see if they could send someone from their oceanic research or biloigical departments to take a look. Someone will know what it is, unless it has never been discovered. Then I guess your name would be on the discovery papers!

Photos of a sport caught albacore tuna from the Oregon Coast, caught about 2 weeks ago. From the ifish forum site.

http://im1.shutterfly.com/media/47a2d606b3127ccef0a293d4fbad00000030O02QZsmjZw5aA9 vPgw/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/


http://im1.shutterfly.com/media/47a2d606b3127ccef0a38f0edb3500000030O02QZsmjZw5aA9 vPgw/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/


http://im1.shutterfly.com/media/47a2d606b3127ccef0a2aa1f3ad200000030O02QZsmjZw5aA9 vPgw/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/

I wouldn't eat that fish either!

This thread is slowly making me look at my catch in a complete different way. I guess you just gotta be real carefull so you do end up with that guy's mutant liver..

Proof?


I took a sushi class and the Chef related that fact. They cannot buy fresh fish to serve.

Here's another pic. These things were buried in the meat near the tail, nowhere near the intestines. Thanks to hamptonsurf, I've sent the pics off for an expert's ID.

BTW, something that no one has mentioned - you take good pictures. :thumbsup:

Courtesy of Dr. Ray Waldner, ichthyologist from Florida Atlantic University, the ugly critters have been identified as parasitic copepods, possibly Pennella filosa, or a related copepod species. They do not harm the food quality of the fish, just the consumer's appetite.

BTW...
Please keep all these critters on the left coast.

I took a sushi class and the Chef related that fact. They cannot buy fresh fish to serve.

Again, not true. I just ate some previous frozen sushi from a YFT I caught at the end of July. Very good. Store in the coldest part of the frig in a ziploc wrapped in paper towel. Still good after a 5 days or so.

"50 to 60 percent of sushi in the United States is frozen at some point in its journey from the ocean"

http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html?pagewanted=all&src=pm

If it doesn't kill the fish what makes you think it would kill you? There are families that consume raw hamburger regularly. I would eat that fish with worms any day over raw hamburger, just saying!

yeaa aaron you eat that and your sleeping on the Robalo

I just had a case PUKE IN MOUTH!!!! :(

I love SUSHI and will now have a hard time eating it with the thought of what could be swimming in my meat. You guys know how to ruin something good huh :o!

I would NEVER eat Mahi raw ... as I have cut open many guts to get my lures back and saw the white worms in their bellies. I have always inspected my fillets and never saw any in the meat.

Everything I eat will now be fried well or cooked all the way through. I will not EVER eat another piece of PORK after seeing what those nasty fockers have in them.

Looks like Beans and Salads from now on with a side of WELL DONE Fish or BEEF ..... :rofl:

I didn't mean I would eat the Mahi raw, never do. I was merely saying I would not be scared to eat that Mahi after seeing that. Nothing 350* Fahrenheit can't fix!

BTW, something that no one has mentioned - you take good pictures. :thumbsup:



Well thanks. It can be tough to get a compliment around here, so I'll take it.

did the dolphin fight hard or not much? Ive caught dolphin that didnt fight and had mushy meat. We didnt bother to eat it.

Jelly Meat!!!

We've caught 2 of these, both on Dolphin over 40#'s. I thought it might be something due to the size of the fish. One fought strong, the other not so much. The first one, I ate some of it and threw the rest out. You could fry that jelly meat for 30 minutes and it would not firm up.

As clear a case against sushi as I've ever seen

From two of the best sushi chefs I know and have fished with....ALWAYS freeze your fish, flash freeze it and then eat raw. It kills bacteria etc.

Both have incredible restaurants where they said all their fish has been frozen, works for me as I have never been sick at either restaurant.

Jesus dude. That's nasty. How did he contract that thing?

Probably f*cking sheep. At least that's what we think. He grew up in Armenia.

-T

That oughta teach them Armenian hillbillys to leave the sheep f*cking to the rams! :jk:

Courtesy of Dr. Ray Waldner, ichthyologist from Florida Atlantic University, the ugly critters have been identified as parasitic copepods, possibly Pennella filosa, or a related copepod species. They do not harm the food quality of the fish, just the consumer's appetite.


Copepods are crustaceans (like shrimp are). The more common copepods are part of the plankton and are a major component of the diet of small fish. Somehow this makes me feel a little better (or a little less disgusted :roll) about the whole thing...
Will still be examining my fish more carefully, from now on...

They still look nasty!

Well, I did consume sushi yesterday for lunch. Sushi chef says fish is flash frozen then shipped as "fresh" but is never froze again. It was tasty. Love spicy tuna! However, I did think a little bit about these parasites before eating. I still ate it all. I guess I place too much faith that the restaraunts wouldn't serve me bad items. It's just my expectation of a quality place. I will second I would rather eat raw fish than raw hamburger!!!

Great thread. It makes me feel like I got away with being real sick a few years ago. We caught some nice black-fin tunas and was wondering what it would be like to have this super fresh sushi. I literally steaked the tuna, took out a chunk of meat and ate it. It was awesome and promised myself when I do catch em, I will conduct the same ritual. After reading this thread, I hope I keep missing them.. For me, the bottom line is that I will leave the fish for the grill, the oven or pan..

I've had the thread worms from sushi once. Saki killed them, but i've taken sushi off of my list of foods. There is a reason we cook things.

When I doubt whether something was cooked or not, I just take a shot of rum or vodka or scotch. I use what's called the carpet-bomb aproach-- Kills everything!

how to you flash freeze raw fish? i have a bait cooler that I keep at about 10 degrees. can i place it in there for some time? if so, how long? thanks

I bet some of you on here may have serious parasites or worms that big in your bellies.......

how to you flash freeze raw fish? i have a bait cooler that I keep at about 10 degrees. can i place it in there for some time? if so, how long? thanks


Here are the FDA guidelines. By the way, I once visited a major Salmon producer in Chile that did just that (flash freeze) to virtually all their fish.

From the FDA site:

Controlling parasites
The process of heating raw fish sufficiently to kill bacterial pathogens is also sufficient to kill parasites. Guidance concerning cooking and pasteurizing to kill pathogens is provided in Chapters 16 and 17. Regulatory requirements for retorting (low acid canned foods) are contained in 21 CFR 113. This Guide does not provide further guidance on retorting.

The effectiveness of freezing to kill parasites depends on several factors, including the temperature of the freezing process, the length of time needed to freeze the fish tissue, the length of time the fish is held frozen, the fat content of the fish, and the type of parasite present. The temperature of the freezing process, the length of time the fish is held frozen, and the type of parasite appear to be the most important factors. For example, tapeworms are more susceptible to freezing than are roundworms. Flukes appear to be more resistant than roundworms.

Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.

Note: these conditions may not be suitable for freezing particularly large fish (e.g. thicker than six inches).

The effectiveness of hydrostatic pressure in the elimination of parasites from fish flesh is being studied.

Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 days in an 80° salinometer brine (21% salt by weight).

Fish that contain parasites in their flesh may also contain parasites within their egg skeins, but generally not within the eggs themselves. For this reason, eggs that have been removed from the skein and rinsed are not likely to contain parasites.

Trimming away the belly flaps of fish or candling and physically removing parasites are effective methods for reducing the numbers of parasites. However, they do not completely eliminate the hazard, nor do they minimize it to an acceptable level.

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/FishandFisheriesProductsHazardsandControlsGuide/ucm091704.htm

Here are the FDA guidelines. By the way, I once visited a major Salmon producer in Chile that did just that (flash freeze) to virtually all their fish.

From the FDA site:

Controlling parasites
The process of heating raw fish sufficiently to kill bacterial pathogens is also sufficient to kill parasites. Guidance concerning cooking and pasteurizing to kill pathogens is provided in Chapters 16 and 17. Regulatory requirements for retorting (low acid canned foods) are contained in 21 CFR 113. This Guide does not provide further guidance on retorting.

The effectiveness of freezing to kill parasites depends on several factors, including the temperature of the freezing process, the length of time needed to freeze the fish tissue, the length of time the fish is held frozen, the fat content of the fish, and the type of parasite present. The temperature of the freezing process, the length of time the fish is held frozen, and the type of parasite appear to be the most important factors. For example, tapeworms are more susceptible to freezing than are roundworms. Flukes appear to be more resistant than roundworms.

Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.

Note: these conditions may not be suitable for freezing particularly large fish (e.g. thicker than six inches).

The effectiveness of hydrostatic pressure in the elimination of parasites from fish flesh is being studied.

Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 days in an 80° salinometer brine (21% salt by weight).

Fish that contain parasites in their flesh may also contain parasites within their egg skeins, but generally not within the eggs themselves. For this reason, eggs that have been removed from the skein and rinsed are not likely to contain parasites.

Trimming away the belly flaps of fish or candling and physically removing parasites are effective methods for reducing the numbers of parasites. However, they do not completely eliminate the hazard, nor do they minimize it to an acceptable level.

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/FishandFisheriesProductsHazardsandControlsGuide/ucm091704.htm

thanks, BTW i've represented some chilean salmon producers who flash freeze using a brine. IIRC, they flash freeze for less than a day.

Freezing should be done for all wild animal meat unless you eat everything burnt to a crisp. I like my deer and duck rare so they go in the freeze for a few weeks. Trichinosis (https://www.google.com/search?hl=en&sugexp=les%3B&tok=cGsr_qfSHhfBFAOzVFkbzQ&pq=freezing+pork+kill+trichinosis&cp=0&gs_id=2&xhr=t&q=trichinosis&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&biw=1024&bih=679&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=zIk-UJvrPIzOqAG9oYDQBQ)

When I doubt whether something was cooked or not, I just take a shot of rum or vodka or scotch. I use what's called the carpet-bomb aproach-- Kills everything!

A little Lemon or Lime would work....It cooks it chemically, that is why you can use lemon and lime when cleaning cutting boards (like bamboo ones that you don't want to use harsh soaps on) or when cleaning high end knives, it kills many of the bacteria. Or so I have been told it works for me.