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> but I don’t cook anything other than fish below 135 F That's funny; fish is the one thing I'm ultra paranoid about. Many parasites survive in fish up to 145
by Xcelerate 6y ago
> but I don’t cook anything other than fish below 135 F
That's funny; fish is the one thing I'm ultra paranoid about. Many parasites survive in fish up to 145 F, and parasites are much more common than you might think. The gross out factor convinced me to switch away from wild salmon to farmed. Sushi grade fish is a bit different since it's required to be flash frozen in the U.S., but you're still eating parasite corpses (which doesn't bother some people, but personally makes me a bit squeamish).
- Daishiman 6y agoEating parasite corpses objectively isn't worse than any other live matter in a fish. As a society we live bathed in feces. The fecal-oral route is the most common way in which we get food poisoning. Yet it's only when the feces is pathogen-laden that we actually get food poisoning. Worrying about dead parasites seems a little pointless when most people don't even wash their hands correctly.
- debian3 6y agoMy only hope with this pandemic is that people will wash their hands more than before.
- phonypc 6y agoPractically all commercial fish is frozen to kill parasites. "Sushi grade" is a marketing term.
- ogre_codes 6y ago> That's funny; fish is the one thing I'm ultra paranoid about. For me anyhow, beef at 135 is decent (pork and chicken at 145 is my goto FWIW), but lots of fish tastes rubbery and just bad when cooked above 125 or so. I don't eat a ton of fish so I gamble on that.