Richard
Atlantic mackerel (Scomber scombrus) harbour anisakis larvae in the viscera which migrate, at least to some extent, into the musculature shortly after death of the animal, (Smith, J.W., 1984, The abundance of Anisakis simplex L3 in the body cavity and flesh of marine teleosts, International Journal for Parasitology, 14, 491-495.).
EEC Directive 91/493/EEC, Annexe, Chapter IV, part V, Conditions concerning parasites, point 2 states:
'The fish and fish products referred to in point 3 which are to be consumed as they are must, in addition, be subjected to freezing at a temperature not more than -20ºC in all parts for not less than 24 hours.'
Point 3 states:
Fish and fish products subject to the conditions in point 2:
(a) fish to be consumed raw or almost raw, e.g. raw herring 'maatje'; ...'
The product you were offered does not appear to conform with this requirement.
Peter Howgate
----- Original Message -----
From: "Richard Lord" <fishinfo@guernsey.net>
To: <seafood@ucdavis.edu>
Sent: Thursday, July 24, 2003 12:13 PM
Subject: Risks from raw Scomber scrombus consumption?
> A restaurant I visited recently had a raw minced mackerel preparation as
> a first course (mackerel tartare).
>
> The fish had not been previously frozen. Are there any risks to human
> health from consuming raw Atlantic mackerel fillets? Have there been
> any cases of anisakiasis from the raw consumption of this fish?
> Although I have eaten raw Thunnus many times I was less confident to eat
> raw Scomber.
>
> If there are known risks I would like to pass on this information to the
> restaurant. Thank you for your help.
>
> Yours sincerely,
> Richard Lord,
> Guernsey GY1 1BQ
> Great Britain
> Tel: +44 (0)1481 700688
> Fax: +44 (0)1481 700699
> Email: fishinfo@guernsey.net
>
>
>
This archive was generated by hypermail 2b29 : Thu Jul 24 2003 - 13:04:10 PDT