Think twice before going raw: The hidden dangers in your sushi

According to the World Health Organization's recommendations, incorporating fish into our diet at least three times a week is beneficial. Fish are an excellent source of proteins and valuable omega fatty acids. Nevertheless, it's important to be mindful that fish meat can also be a source of hazardous parasites.

Despite being frequently underrated, fish meat offers highly digestible protein, essential vitamins, and omega-3 fatty acids, including DHA and EPA. These nutrients are vital for the proper functioning of both the nervous and immune systems. Such beneficial components are found in seaweed and fatty fish varieties, such as mackerel and salmon.

Living far from the coast doesn't mean you can't enjoy delicious fish. Many supermarkets offer a range of valuable marine and oceanic fish species. However, before making a purchase, it's crucial to be informed. Some fish may harbor dangerous parasites that represent a health risk.

There are countless ways to prepare fish - whether baked, fried, stewed, smoked, or raw, they're always delightful. However, consuming raw or inadequately cooked fish can expose one to diphyllobothriasis. During this infection, the tapeworm can grow up to 33 feet long, leading to severe abdominal pain, diarrhea, vomiting, and, in serious cases, vitamin B absorption issues. Opisthorchiasis, from the cat's fluke, and anisakids – roundworms, can severely harm the intestines and stomach lining, posing significant health threats.

To prevent parasitic infections, fish must be thoroughly cooked (to at least 140 degrees Fahrenheit). The fish's origin is also critical, as the most harmful parasites are often found in fish from Scandinavia, Japan, the Netherlands, and the Pacific coasts.

Hence, it's advisable to be cautious with consuming raw varieties of wild sea bass, Atlantic gizzard shad, shark, mackerel, swordfish, amberjack, bluefin tuna, red snapper, herring, cod, orange roughy, sablefish, and turbot.