Cod worm. There, I've said it. (I did warn you, didn't I?) Last night, this two inch little brown bootlace in my breaded haddock fillet put my wife right off her supper, even though it was twice dead. (Once from having been frozen, and again from having been thoroughly cooked.) But I think it might be a while before I eat sushi again?
![Neutral :|](./images/smilies/icon_neutral.gif)
Apparently, they're everywhere these days, in all kinds of white fish and particularly in herrings, which at least have the decency to be brown so that you don't see them. I gather that they used to be a largely East Pacific thing, but that they've spread somewhat these days and now include Pacific salmon (although not the farmed variety).
The good news, they're harmless to humans as long as they're properly dead. But some folk have had gut infestations from them, which is why sushi is always frozen for 72 hours. (Er, allegedly.
![Confused :?](./images/smilies/icon_e_confused.gif)
I wish I could say I'm reassured that fish-restaurant chefs are expert at "candling" worms out of freshly caught raw fish, but I doubt that the same is true of the supermarket processors who just bundle whatever comes out of the trawlers' freezers into their breaded/battered foods?
Oh well, I'll get over it in time, I suppose. Was I just unlucky? Please, somebody, tell me I was? And tell my wife as well?
BJ