If you eat fish, pls read
The important point is most tuna in a can is not really tuna. It is Skipjack. Skipjack grows fast, are plentiful, and don't tend to live long enough to gather many parasites. Same with Salmon. Salmon dies after it spawns, so there is rarely a salmon that lives years, returning to fresh water to breed, then goes back out to sea again. With this short life cycle, it doesn't gather tons of parasites in its life time. Catfish can live for 15-20 years. That's a long time to gather parasites. Bass can live a long time also. For this reason, I tend to like fish that are sustainable, low on the food chain, pentiful, etc.
Parasites can be seen with ultra-lighting. After the skin is removed from a fillet, the flesh is run over a light and you can see the worms in there. I would not be surprised if the canning companies didn't pulse the fish with low electricity to drive any remaining worms out.
Ok i got a question for you....the other day i made mt self a fish sandwich i fried it. I pulled out a really long string thingy about 3 or 4inch long it grossed me out!!! But it was dead!! I just found another one..small tho 1inch...those are worms right? And if i cooked it good and well they dont even move im good no trips to the Dr???? My friend told me it was something else but im sure its a worm i even took a pic of it!! And the fish has been refrigerated for a week!! Please help..:(
It might be. One thing I have thought about - if the fish is farmed raised, it is fed pellets for food so it isn't eating another fish with worms. It also is fed antibiotics and dyes in that food, so it is getting de-wormed at the same time. If it is farmed fish (read the label on the package), I wouldn't be too concerned about it. But I still pull out the strings like you found. I don't care if it is a vein or some other type of cartilage - it looks like a worm to me even if it isn't. It's dead, it won't give you worms, I just personally don't think it's tasty myself.
