Beware of parasites in supermarket fish: Health experts warn

You don't have to live by the sea to enjoy fresh and healthy fish. Most large stores offer a variety of valuable sea and ocean fish. However, some species may harbor dangerous parasites that pose health risks.

According to World Health Organization recommendations, fish should be eaten at least three times a week. Fish are an excellent source of protein and valuable omega acids. However, it's essential to be aware that fish can contain harmful parasites that can seriously threaten human health.

Eating fish carries the risk of infection with diseases such as diphyllobothriasis (tapeworms), opisthorchiasis (cat liver fluke), or anisakiasis (nematodes). Diphyllobothriasis can be particularly dangerous because tapeworms can grow up to 33 feet long. Symptoms like severe abdominal pain, diarrhea, and vomiting are typical of this disease, and if neglected, it can lead to vitamin B absorption disorders. Treatment for the parasitic infection is necessary.

Opisthorchiasis, caused by the cat liver fluke, can infect domestic animals like dogs, cats, foxes, and humans. Infection occurs after consuming caviar or undercooked fish. Anisakiasis is caused by nematodes that inhabit the lower parts of fish, damaging the walls of the stomach and intestines.

Infections from these parasites usually result from eating raw or undercooked fish. To protect yourself, cook fish at a temperature of at least 140 degrees F. When purchasing fish, pay attention to its country of origin. These parasites are most commonly found in fish from Scandinavia, Japan, the Netherlands, and the Pacific coasts.

Certain fish species carry a higher risk of infection and are best avoided. These include wild sea bass, ling, shark, mackerel, swordfish, bluefin tuna, red snapper, herring, hake, rosefish, pollock, and turbot.