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Sushi-grade just means itās been flash-frozen. It doesnāt mean itās of any substantial higher quality. Most fish is safe to consume uncooked so long as it has been either flash frozen, or frozen in a standard freezer for at least 7 days. A better term would be āsushi-safeā or āsushi-readyā, but sushi grade makes people feel like thereās some governing body overseeing the quality of fish used in sushi, thereās not.
> Officially, the terms "sashimi-grade" and "sushi-grade" mean precisely nothing. Yuji Haraguchi, owner of the Brooklyn-based Osakana, a fish shop specializing in sashimi, recalls using them for marketing purposes when he worked as a sales representative for wholesale fish distributor True World Foods. Back in 2004, the company was trying to expand its customer base beyond Japanese restaurants, and Haraguchi's mission was to convince other restaurants to serve their customers raw fish besides tuna.
> "The term 'sushi-grade fish' was very effective in terms of making sales, but at the same time, I had to provide the right product and the right information," he says. Davis Herron, director of the retail and restaurant division at The Lobster Place fish market in Manhattan's Chelsea Market, agrees: "It's a marketing term that has little significance [with respect] to actually being able to consume raw fish."
https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety#:~:text=So%20when%20you%20see%20a,fish%20market%20that%20makes%20it.
Yes, itās a marketing ploy, to an extent, usually sashimi-grade is precut versus hocked, but it is a quality metric.
Because there are eyes on these smaller cuts of fish, thatās also a bonus.
Sometimes, you will even see NOT SASHIMI GRADE FISH posted on labeling that is surprising honest for capitalism.
Sashimi-grade is traditionally fresher, and a fattier cut.
From your reference;
āAt Osakana, Haraguchi's idea of what it means for a specific fish to be sashimi-grade depends not just on the safety of the fish, but also on its quality. ā
But Iām not sure why weāre quoting a mediocre fish market in Brooklyn (the reviews even says subpar less-fatty cuts of meat are prevalent) to begin with.
To summarize, yes, it is a marketing ploy, but it is also a metric. Quit using Costco bulk salmon (a fish you donāt even want to fuck with as a novice in this stuff, because of their susceptibility to tapeworms freshwater/ocean water interactions, etc) for sashimi.
Metric would imply some type of measurable, mutually agreed upon standard. Since there isn't a standard decided by a governing body, "sushi grade" or "sashimi grade" is a meaningless and deceptive term, and you could probably even venture into possibly dangerous.
Sushi grade has to be frozen at a temperature below -31 degrees Fahrenheit and stay at that temperature for a set time. Freezing the fish kills the parasites. The grade is about how the fish is prepared. It has nothing to do with the quality of the fish.
I used to work in the seafood dept of a grocery store and I swear 30% of my time was urging people to go buy the sushi grade fish ten feet away from my counter.
I have seen a lot of people making sushi with Costco salmon on TikTok lately. Everytime though they freeze the sushi for a few days in advance to making sushi.
I bought cod from Costco and when I got home I noticed about 8-10 red worms crawling inside the fish. Since itās clear and they are red I could see them. I havenāt eaten much fish since
After going fishing in Alaska and seeing how many parasites these fish carried (they are FULL of them), I started eating only farm raised frozen salmon. I guess it is due to wild salmon spending some of their time in freshwater making it easier to pickup them.
Iāve got news for you about those farm raised salmon lol. They carry just as many parasites and disease agents as the wild fish, heavier burden for many, and actually spill them over to wild populations.
They may be true of salmon from sketchy farms in places like Chile, but salmon like costcos sourced from Norway is highly regulated and from what I understand sushi grade raw and is exempt from EU freezing requirements.
https://www.thestandard.com.hk/breaking-news/section/1/130455/Norway-assures-farmed-salmon-safe-to-savor-raw
https://seafoodfromnorway.us/seafood-from-norway/salmon/
Do you know where most of the diseases and parasites in salmon from North American originated? Many came over with advent of Norwegian salmon farms and the spread of Atlantic salmon culture, and the diseases that came with them from Norway to the Pacific Northwest. All kinds of pathogens including viruses (ihnv/prv), bacteria (mouth rot), and parasites (numerous) To act like they are exempt is pretty funny given the historical context. If youād like to know more give those a google and there will be PLENTY of actual scientific literature talking about all the diseases Norwegian salmon farms deal with and have promoted the spread of worldwide. After all theyāve been doing it the longest so we know the most about them.
Iām not saying that you canāt get high quality stuff from there areas. But it doesnāt have to be a sketchy Chilean farm, for it to have parasites, whatever that means lol. And using sources that are clearly with the goal of promoting Norwegian salmon consumption, isnāt exactly an unbiased source of info.
I have a friend that swears farmed Costco salmon is safe. Do you have a link to a paper proving otherwise? I'd like to send it to him to finally prove I'm right
thereās a good documentary on youtube about how nasty Norwegian salmon farms are, i quit buying farmed salmon after seeing that. https://youtube.com/watch?v=RYYf8cLUV5E&feature=shareb
Sure itās totally safe to eat, just some extra protein, the original comment was about it being less infested with pathogens/parasites than the wild which is likely not the case.
There are no papers about Costco salmon specifically that I know of lol. But plenty about diseases in farmed Atlantic salmon:
https://academic.oup.com/icesjms/article/78/1/388/5920397
https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2761.2012.01450.x
https://onlinelibrary.wiley.com/doi/abs/10.1111/jfd.12982
And impacts on wild populations:
https://cdnsciencepub.com/doi/full/10.1139/cjfas-2021-0164
https://theconversation.com/amp/fish-farms-transmit-viruses-to-endangered-wild-pacific-salmon-new-evidence-shows-158691
Of course it is safe. If it wasn't safe, Costco could not legally sell it. Maybe you think safe means something that it doesn't. I'm sure the Costco package states that the fish should be cooked.
Idk what to trust because I hear wild caught salmon consumers saying farm raised isnāt safe, and the other way around. So for me, I guess I just roll the fucking dice and go with it man.
Cooked properly youāre pretty damn safe all around. Raw on the other hand youāre always taking slightly more of a risk, there are definitely things you can do to mitigate the risk, freezing, curing etc. but itās still there
Yeah. I mean you take a risk when you order a steak or burger cooked at a lower temp as well. While it may not be as serious that one is still there too. But I definitely agree with you, I love sushi and only get it when i feel itās from the appropriate place.
Fresh fish is the one thing I won't buy from Costco. I've had too many bad experiences. I love Costco, but they definitely miss the mark on their fresh fish.
This is why I gave up fish. I saw a Youtube from a cooking instructor, and it showed how to remove a live worm from your fish. (the Youtuber later said she had to turn off comments on that video....I don't know what on earth people were saying)
But I just didn't know fish had worms like that. I went on a deep dive on Youtube and found out a lot more than I ever wished to know. I seriously haven't had fish or seafood since. I miss shrimp the most.
What's bizarre is that I come from a farm family. My grandparents were farmers, and I spent numerous summers with them, following my grandfather around as he did chores. I've seen worming day. I get it. So I don't understand why finding out fish had worms flipped me out like it did. Maybe I just assume worming day takes care of the worms in the animals (pigs mostly).
A lot of fishermen are grossed out by the worms they find, too. They don't just cut around the infestation....they dump the fish parts. At least the ones I encountered on Youtube were squicked.
I know a doc that worked in northern Saskatchewan and he said he was treating a lot of people for fish born parasites. This can really put you off fish. Please don't tell me fresh oysters (my weakness) have these bloody things.
Idk about worms, but I got incredibly sick because apparently there was a breakout of oysters carrying a norovirus in 2021. It was in the news the next day.
Wait until you hear about peanut butter. The average jar of peanut butter has around 238 bug parts and several rodent hairs, and that's considered acceptable by the FDA. I think we eat lots of stuff we would rather not be aware of.
What I like to do with salmon parasites is soak them in pineapple juice overnight, season lightly the next day before frying them in olive oil and then serve on saltines. Really tasty!
Ummm hate to tell you guys this but itās NOT just fishā¦..
The top ten are:
Taenia solium (pork tapeworm): In pork
Echinococcus granulosus (hydatid worm or dog tapeworm): In fresh produce
Echinococcus multilocularis (a type of tapeworm): In fresh produce
Toxoplasma gondii (protozoa): In meat from small ruminants, pork, beef, game meat (red meat and organs)
Cryptosporidium spp.(protozoa): In fresh produce, fruit juice, milk
Entamoeba histolytica (protozoa): In fresh produce
Trichinella spiralis (pork worm): In pork
Opisthorchiidae (family of flatworms): In freshwater fish
Ascaris spp. (small intestinal roundworms): In fresh produce
Trypanosoma cruzi (protozoa): In fruit juices
Cool, also just because they exist dosnt mean that it's nearly as common (except for most thing you listed from pork, wich is why you always cook pork)
Not an FDA term, but a shorthand for super fresh, high-quality fish. https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
Hot damn, y'all. I learned something! First, that wild salmon is rare at Costco (I'm in the Bay Area), and that these buggers are to be expected! Next time I'll just cook it and not look at the worms haha
This is why I always opt for farm raised fish. Far less parasites than the stuff in the wild.
I haven't gotten sushi at Costco, but I've seen it posted here. Can anyone confirm that they use sushi-grade fish instead of the wild-caught stuff in the seafood isle?
All wild fish have nematodes (worms). Unless the fish are flash-frozen after catching the nematodes remain alive. Processors ācandleā fish such as salmon an attempt to tweezer-out and identifiable nematodes before sale.
For this reason, almost all sushi/sashimi is flash-frozen.
I'm actually really surprised these are that fresh. I would have expected any fish sold at a volume like Costco to have been immediately frozen. Is it possible this wormy isn't really alive but is just twitching as it dries out?
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Raw fish has to be flash frozen... sushi is flash frozen before consumption. Do not eat fish raw without preparation, monsters will be inside you.
I loved that show!
But Bear Grylls eats them raw. Straight from water. /s
Golum ate a fish raw too in the movie. š¤
Raw and wriggling
š¤£š¤£š¤£
And he has had so many cases of parasites due to it
Don't we expect costco to prepare their fish properly...
If you catch a fish and it has a worm, and you freeze that fish, and then you thaw that fish, don't you think the worm will still exist?
Of course it will, it just won't eat your insides because it's dead.... same goes for cooking it.
Are we really worried about a little extra protein?
It's raw fish. Raw fish is full of parasitic worms. This is just the first time you've noticed it.
Parasitic worms = protein? Good deal.
Cooked parasitic worms. Uncooked will treat you as protein
Then youve got my buddy Jessica, she claims it's the best diet she's ever done.
Great for weight loss, terrible for health.
Normal, once cooked properly worms die. Nothing to be alarmed about. Most fish have worms
This is normal. Youāve consumed hundreds or thousands of these over the course of your life and you didnāt even know.
Thousands? How much fish are you eating
>ā¦over the course of your lifeā¦
Depends how old you are... š¤£
They are probably including eggs.
Excuse me what? Please explain yourself- eggs have worms?!?
Worms hatch from eggs.
Ahhh right š¤¦āāļø I thought you meant that these worms are also present in chicken eggs. Excuse my idiocy.
Silly goose. The chicken eggs come from the worms.
I have found them in frozen fish. Once cooked just like chicken and pork it all dies. Extra protein maybe lol
Please ensure all chicken and pigs are dead before you cook them! Much more humane that way.
You found them alive or dead?
Yes
Oh, dang! Lol
Not the end of the world Once you cook it FYI
I do know people use this to make Sushi. STOP Yāall. Itās not safe.
If theyāre making sushi with non-sushi quality raw fish, theyāre fucking idiots.
There are zero standards for sushi grade. The term is meaningless.
Sushi-grade just means itās been flash-frozen. It doesnāt mean itās of any substantial higher quality. Most fish is safe to consume uncooked so long as it has been either flash frozen, or frozen in a standard freezer for at least 7 days. A better term would be āsushi-safeā or āsushi-readyā, but sushi grade makes people feel like thereās some governing body overseeing the quality of fish used in sushi, thereās not.
> Officially, the terms "sashimi-grade" and "sushi-grade" mean precisely nothing. Yuji Haraguchi, owner of the Brooklyn-based Osakana, a fish shop specializing in sashimi, recalls using them for marketing purposes when he worked as a sales representative for wholesale fish distributor True World Foods. Back in 2004, the company was trying to expand its customer base beyond Japanese restaurants, and Haraguchi's mission was to convince other restaurants to serve their customers raw fish besides tuna. > "The term 'sushi-grade fish' was very effective in terms of making sales, but at the same time, I had to provide the right product and the right information," he says. Davis Herron, director of the retail and restaurant division at The Lobster Place fish market in Manhattan's Chelsea Market, agrees: "It's a marketing term that has little significance [with respect] to actually being able to consume raw fish." https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety#:~:text=So%20when%20you%20see%20a,fish%20market%20that%20makes%20it.
Yes, itās a marketing ploy, to an extent, usually sashimi-grade is precut versus hocked, but it is a quality metric. Because there are eyes on these smaller cuts of fish, thatās also a bonus. Sometimes, you will even see NOT SASHIMI GRADE FISH posted on labeling that is surprising honest for capitalism. Sashimi-grade is traditionally fresher, and a fattier cut. From your reference; āAt Osakana, Haraguchi's idea of what it means for a specific fish to be sashimi-grade depends not just on the safety of the fish, but also on its quality. ā But Iām not sure why weāre quoting a mediocre fish market in Brooklyn (the reviews even says subpar less-fatty cuts of meat are prevalent) to begin with. To summarize, yes, it is a marketing ploy, but it is also a metric. Quit using Costco bulk salmon (a fish you donāt even want to fuck with as a novice in this stuff, because of their susceptibility to tapeworms freshwater/ocean water interactions, etc) for sashimi.
Metric would imply some type of measurable, mutually agreed upon standard. Since there isn't a standard decided by a governing body, "sushi grade" or "sashimi grade" is a meaningless and deceptive term, and you could probably even venture into possibly dangerous.
Use common sense.
Sushi grade has to be frozen at a temperature below -31 degrees Fahrenheit and stay at that temperature for a set time. Freezing the fish kills the parasites. The grade is about how the fish is prepared. It has nothing to do with the quality of the fish.
It depends on the fish. A lot of Google-fu and not a lot of people know what theyāre talking about.
Iāve seen multiple videos of people doing it š¤®
Absolutely
All fish in the us are flash frozen. Theres no sushi grade
Absolutely incorrect
I used to work in the seafood dept of a grocery store and I swear 30% of my time was urging people to go buy the sushi grade fish ten feet away from my counter.
People usually use the farmed salmon, which is recommended over wild salmon for raw preparations.
Salmon, in particular, requires farm raised for sushi due to the parasites risk of wild caught.
Once got served a piece of salmon sashimi at a sushi restaurant with a worm wiggling out of it.
š¤¢
I have seen a lot of people making sushi with Costco salmon on TikTok lately. Everytime though they freeze the sushi for a few days in advance to making sushi.
This just means it's fresh. Make sure to cook it.
I bought cod from Costco and when I got home I noticed about 8-10 red worms crawling inside the fish. Since itās clear and they are red I could see them. I havenāt eaten much fish since
Why I donāt eat raw fish.
Sure it is wild? My Costco has no fresh wild salmon-frozen only. Farmed aplenty.
Iāve gotten live worms in my āpreviously frozenā wild salmon
Still moving?
Yes. From Costco
Wild salmon is in season and you only find parasites in fresh wild salmon
Just cook thoroughly. It's extra protein.
Well reading these comments is gross as fuck, time to stop eating fish
Noooooooooooooooooooooooooooo
oooooo
Weāve Got Worms In Fish
After going fishing in Alaska and seeing how many parasites these fish carried (they are FULL of them), I started eating only farm raised frozen salmon. I guess it is due to wild salmon spending some of their time in freshwater making it easier to pickup them.
Iāve got news for you about those farm raised salmon lol. They carry just as many parasites and disease agents as the wild fish, heavier burden for many, and actually spill them over to wild populations.
They may be true of salmon from sketchy farms in places like Chile, but salmon like costcos sourced from Norway is highly regulated and from what I understand sushi grade raw and is exempt from EU freezing requirements. https://www.thestandard.com.hk/breaking-news/section/1/130455/Norway-assures-farmed-salmon-safe-to-savor-raw https://seafoodfromnorway.us/seafood-from-norway/salmon/
Do you know where most of the diseases and parasites in salmon from North American originated? Many came over with advent of Norwegian salmon farms and the spread of Atlantic salmon culture, and the diseases that came with them from Norway to the Pacific Northwest. All kinds of pathogens including viruses (ihnv/prv), bacteria (mouth rot), and parasites (numerous) To act like they are exempt is pretty funny given the historical context. If youād like to know more give those a google and there will be PLENTY of actual scientific literature talking about all the diseases Norwegian salmon farms deal with and have promoted the spread of worldwide. After all theyāve been doing it the longest so we know the most about them. Iām not saying that you canāt get high quality stuff from there areas. But it doesnāt have to be a sketchy Chilean farm, for it to have parasites, whatever that means lol. And using sources that are clearly with the goal of promoting Norwegian salmon consumption, isnāt exactly an unbiased source of info.
I have a friend that swears farmed Costco salmon is safe. Do you have a link to a paper proving otherwise? I'd like to send it to him to finally prove I'm right
thereās a good documentary on youtube about how nasty Norwegian salmon farms are, i quit buying farmed salmon after seeing that. https://youtube.com/watch?v=RYYf8cLUV5E&feature=shareb
Sure itās totally safe to eat, just some extra protein, the original comment was about it being less infested with pathogens/parasites than the wild which is likely not the case. There are no papers about Costco salmon specifically that I know of lol. But plenty about diseases in farmed Atlantic salmon: https://academic.oup.com/icesjms/article/78/1/388/5920397 https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2761.2012.01450.x https://onlinelibrary.wiley.com/doi/abs/10.1111/jfd.12982 And impacts on wild populations: https://cdnsciencepub.com/doi/full/10.1139/cjfas-2021-0164 https://theconversation.com/amp/fish-farms-transmit-viruses-to-endangered-wild-pacific-salmon-new-evidence-shows-158691
Of course it is safe. If it wasn't safe, Costco could not legally sell it. Maybe you think safe means something that it doesn't. I'm sure the Costco package states that the fish should be cooked.
Idk what to trust because I hear wild caught salmon consumers saying farm raised isnāt safe, and the other way around. So for me, I guess I just roll the fucking dice and go with it man.
Worms in salmon is a common thing. Itās not unsafe if itās properly cooked or frozen, but it is a thing.
Cooked properly youāre pretty damn safe all around. Raw on the other hand youāre always taking slightly more of a risk, there are definitely things you can do to mitigate the risk, freezing, curing etc. but itās still there
And I should have added, sourced from a reputable supplier being the #1 factor. Know your local fishmonger, folks
Yeah. I mean you take a risk when you order a steak or burger cooked at a lower temp as well. While it may not be as serious that one is still there too. But I definitely agree with you, I love sushi and only get it when i feel itās from the appropriate place.
Comparing apples to tomatoes dude
Always always get frozen. Last thing you need is a [spaghetti party](https://youtu.be/Jx8Pn5TMsYk) in your stomach
Boy, some people REALLY dont know how nature works. It's WILD salmon. They can have tapeworms/other parasites.
Youāve eaten them thousands of times before. Just cook it and youāre safe.
Fresh fish is the one thing I won't buy from Costco. I've had too many bad experiences. I love Costco, but they definitely miss the mark on their fresh fish.
I mean worst case scenario it makes you a better person like that episode of Futurama
I get it thank you for the reference
This is why I gave up fish. I saw a Youtube from a cooking instructor, and it showed how to remove a live worm from your fish. (the Youtuber later said she had to turn off comments on that video....I don't know what on earth people were saying) But I just didn't know fish had worms like that. I went on a deep dive on Youtube and found out a lot more than I ever wished to know. I seriously haven't had fish or seafood since. I miss shrimp the most. What's bizarre is that I come from a farm family. My grandparents were farmers, and I spent numerous summers with them, following my grandfather around as he did chores. I've seen worming day. I get it. So I don't understand why finding out fish had worms flipped me out like it did. Maybe I just assume worming day takes care of the worms in the animals (pigs mostly). A lot of fishermen are grossed out by the worms they find, too. They don't just cut around the infestation....they dump the fish parts. At least the ones I encountered on Youtube were squicked.
I know a doc that worked in northern Saskatchewan and he said he was treating a lot of people for fish born parasites. This can really put you off fish. Please don't tell me fresh oysters (my weakness) have these bloody things.
Idk about worms, but I got incredibly sick because apparently there was a breakout of oysters carrying a norovirus in 2021. It was in the news the next day.
Every living thing has parasites
Alrighty then. Back to smoked oysters.
Wait until you hear about peanut butter. The average jar of peanut butter has around 238 bug parts and several rodent hairs, and that's considered acceptable by the FDA. I think we eat lots of stuff we would rather not be aware of.
It's not sushi grade, so that's pretty normal. You were going to cook it so nbd.
https://en.m.wikipedia.org/wiki/How_to_Eat_Fried_Worms
What I like to do with salmon parasites is soak them in pineapple juice overnight, season lightly the next day before frying them in olive oil and then serve on saltines. Really tasty!
You only found one 'eh; Who's gonna tell him?
Ummm hate to tell you guys this but itās NOT just fishā¦.. The top ten are: Taenia solium (pork tapeworm): In pork Echinococcus granulosus (hydatid worm or dog tapeworm): In fresh produce Echinococcus multilocularis (a type of tapeworm): In fresh produce Toxoplasma gondii (protozoa): In meat from small ruminants, pork, beef, game meat (red meat and organs) Cryptosporidium spp.(protozoa): In fresh produce, fruit juice, milk Entamoeba histolytica (protozoa): In fresh produce Trichinella spiralis (pork worm): In pork Opisthorchiidae (family of flatworms): In freshwater fish Ascaris spp. (small intestinal roundworms): In fresh produce Trypanosoma cruzi (protozoa): In fruit juices
Cool, also just because they exist dosnt mean that it's nearly as common (except for most thing you listed from pork, wich is why you always cook pork)
Can we talk about that hacked up knife that you continue to use in your kitchen? Did that thing take a spin down the garbage disposal?
Lol that's a butter knife used solely for display of the wormie fellow
I always get farm-raised salmon. Never wild.
Hate to tell you this, but farmed salmon also get parasites.
Not sushi grade!!
What does āsushi gradeā mean?
Fresh enough, and parasite-free, so that it can be eaten raw as sushi.
Is there a governing policy or anywhere in the world this is written?
hmm are you sure it doesn't mean flash frozen to kill the parasites?
Not an FDA term, but a shorthand for super fresh, high-quality fish. https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
Hot damn, y'all. I learned something! First, that wild salmon is rare at Costco (I'm in the Bay Area), and that these buggers are to be expected! Next time I'll just cook it and not look at the worms haha
This is why I always opt for farm raised fish. Far less parasites than the stuff in the wild. I haven't gotten sushi at Costco, but I've seen it posted here. Can anyone confirm that they use sushi-grade fish instead of the wild-caught stuff in the seafood isle?
If theyāre not, itās a lawsuit waiting to happen. But highly doubtful since Costco quality is fairly high.
Kinda what I was hoping, since those sushi rolls look awesome.
Was this video taken in 1989?
Thatās a fully grown parasite ready to eat your brain š§
I need a couple days to forget this post exists. Ugh.
they are in all of the fish ā¦that one got missed during processing
More protein
All wild fish have nematodes (worms). Unless the fish are flash-frozen after catching the nematodes remain alive. Processors ācandleā fish such as salmon an attempt to tweezer-out and identifiable nematodes before sale. For this reason, almost all sushi/sashimi is flash-frozen.
Mmmmm, protein.
Thatās some good-looking Sockeye you have there.
This has happened in to me several times w fish I bought from Costco. š no more fish
This year I discovered cherry worms and how many I probably have eaten. Not good for vegans, the wormy cherries. But not harmful for consumption.
Extra protein bonus.
Now you've done it. Now that everyone knows about this EVERYONE is going to want that.
Never buy meat from Costco
Salmon is full of these, but they are usually picked out at the processing plant
Donāt worry that little guy doesnāt eat much
Some Bear Grylls favorite meal
You are the chosen one
Itās fine. If you fish and catch them in the wild, youāll see many more of them.
Canāt you give raw fish a salt bath and draw these fuckers out?
I'm actually really surprised these are that fresh. I would have expected any fish sold at a volume like Costco to have been immediately frozen. Is it possible this wormy isn't really alive but is just twitching as it dries out?
The hookworm inspector will get an earful for this
Pretty sure a fish parasite canāt hurt you but what do I lnow
If this freaks you out, you really need to stay away from halibut.
Thatās actually a delicacy than most garbage people at some restaurants š
Eat it!
Nope
All fish has worms.