UKC

Hi all, any fisherfolk about?

I was out sea kayaking yesterday evening and stopped off for a fish on the way back. Just as I was about to give up felt a tug on the line. As I started to reel it in, there wasn't much fight so I assumed it'd be a small mackerel. As it reached the surface I was surprised to find it was a reasonable size, around 30cm or so, but still not flapping around much. When I got it on my spreydeck I noticed quite a few wee critters crawling over its body. They were about a cm long and wriggled a bit like a worm, but seemed to have forked tails a bit like an earwig, and a slightly bulbous head end from what I could tell. I decided I could probably just wash them off so clobbered the mackerel on the head and stuck it in may deck bag and headed in.

Back on the beach I took the mackerel out to gut it and was a bit ashamed to see it was still quivering around a lot (pretty sure it had stopped moving when I first hit it). I clobbered it a few more times, but it was still quivering away, just nerves I guess (the head was pretty bashed in by now), but I've never seen a mackerel flap around that much when dead before.

I gave it a good inspection before cooking it, and couldn't see any obvious sign of parasites or disease, not that I'm an expert on that by any stretch. It tasted pretty good, but I'm pretty sure it wasn't a well fish. Does anyone know what the critters were or seen them before? Is it best to avoid eating if you see them (a bit late for that now!)?

Tapeworm, and they'll be eating your brain way by now

I have no idea really, good luck

Sea lice?

That's the critters, just googled them. Thanks. 

That would explain a few things!

Mackerel Parasites sounds like something you'd discover on BBC 6 Music

They live around your knackers, keep an eye open

Not around mine they don't.

Mind you, I did catch some crabs at Scarborough once.

There's a whole host of fish-borne parasites that can infect humans. The chances are very low however and if you've cooked it you'll be fine. 

The same applies for all meat and animal products. Some are just more risky than others!... Like uncooked pork anus

Thanks, I was more curious than worried.

I can't say I've ever, even slightly, been tempted to try raw pork anus...

No I always cook it - sausages taste better that way anyway.

Yum yum

Yes...never ever go out for sushi with members of a parasitology lab!  I guarantee you won't enjoy your food!

Parasite numbers are going off the scales now

Whenever I cook pork anus for mrs num num, I normally serve it with a sausage coming out of it.

It turns an ordinary dish into a fine dining experience

OK, point taken. I bet they are a bundle of information in any restaurant though

Or a sausage going into it, even. Fnaar fnaar.

Fish for sushi is frozen before use to kill parasites. 

So does two_tapirs...!

I was just about to post something along these lines!

Lunch with the students right after the parasitology lecture is also not a good idea...

CB

I wouldn't expect mackerel to be covered in sea lice in normal conditions. No salmon farms nearby were there?

No, this was off the Aberdeenshire coast. I've never seen it before, hence the thread.

Brexit, init!

You'll be pleased to hear the mackerel out of tescos also have plenty of parasites too (not the only fish to suffer this, and lets not go into shell fish - yes I know shell fish are not "real fish")

If you're squeamish, dont look it up on the internet. the majority we need to worry about live in the body cavities of fish, and tend to migrate to the flesh after death.... So a good reason to gut your fish asap.

If you just looked it up on the internet - deep fried and over cooked also helps kill off those in the flesh.

As for the poster who says transmission is low - most parasites the transmission probability is so low, its a miracle they still exist. Yet they do, in vast numbers....

Enjoy! I liked parasitology, but you've gotta have a strong stomach!

The diner is at liberty to enjoy whichever:

Squeezing out.....Or pushing in.

That's true in the US. In the UK farmed fish don't have to be frozen. In many other countries, any fish can be used raw.

If you're referring to that crud they sell in supermarkets labelled as sushi, then I have no idea what processes the fish has been through, but I suspect freezing is probably the least of its problems!