I believe that cod that is intended to be consumed raw also needs to be deepfrozen. The used procedure is regarding herring, as by tradition the only raw fish that the dutch eat, is herring. But I guess the same procedure would be effective for cod.Chin-Chin wrote:Do you know anything about cod then?
What is deep frozen? Is sticking my cod in the freezer enough to get rid of the parasites? What are the consequences?
The fish needs to be deepfrozen at a temperature of minus 22 degrees Celcius for at least 48 hours.
I havent come across scientific studies regarding the influence of freezing, but I do know that my skin does not like previosuly frozen fish, so there must be some effect.
A few times Ive been shown a cod-worm by the person where I buy my fish; he regularly finds worms in cod, and rarely in mackerel. Though they reside in the internal organs, they can end up on the flesh as a result of the cutting and removing the organs.
The worms that Ive seen were white, pink and brownish respectively (up to 3 cm lon), but it seems that they generally are a bit brownish, which makes it easier to spot them. Its also a good idea to cut the fish in very thin slices, so that you will always be able to spot them.