Noob Noob:
With the "The blob" in the ocean last year killing lots of fish and the current erratic water temps off the coast, I was curious if this also might be contributing to higher-than-normal parasite infections.
Has anyone noticed anything?
I've heard the best way to be sure and kill them off is to freeze the meat at very low temps for a week. I was also planning on boiling the carcasses for the extra meat (pasta sauce and kitty snacks). Any other precautions I should take?
rogerdodger:
I am not aware of an increase in the frequency of parasite issues in salmon, but the two things I am aware of are and avoid are these and I don't think the water temp. effects them:
salmon poisoning (canine): watch for lethargy/diarrhea after dogs have been anywhere near salmonid blood/entrails (salmon, trout, steelhead). Treatment is easy (trip to the vet, pills), non-treatment is fatal. (I have been fortunate here, Pepper is a 'sniffer', not a 'lick it' or 'chomp it down' dog)
human tapeworm: this is what most people are concerned about, to be extra safe requires just a bit of processing:
"Fish that is thoroughly cooked, brined, or frozen at -10 °C for 24–48 hours can be consumed without risk of D. latum infection."
when I want to eat salmon raw, I freeze it the day it is caught, get some dry ice, drop that in the chest freezer with the salmon, thaw it out a day or 2 later, enjoy....