re: Can it be True?

Hi Elaine,

I found this information at the State of Indiana web site and included a 'happy ending':

PARASITES IN FISH
Anglers sometimes catch fish which contain worms, grubs, cysts, or nodules in the flesh. When cleaning fish, anglers may notice worms in or around the intestines of the fish, or fungus growths on the skin, fins, or gills. These parasites of fish are a normal part of the ecosystem in which the fish lives. While not esthetically pleasing, the edible portions containing parasites, if properly and thoroughly cooked, do not present a health hazard.

Some of the most commonly seen parasites of fish are black spots, yellow grubs, and tapeworms. Most fish have parasites, and they seldom affect the well being of the fish except under unusual conditions. Parasites in fish are only a problem when fish are not thoroughly cooked or are eaten raw.

Black Spot

Black spot is caused by a parasite called a fluke, which burrows into the skin of fish. The black pigment (about pin- head size) forms in the tissue surrounding the fluke, and is a reaction of the fish caused by the parasite. The fluke itself is actually a whitish color.

Yellow Grub

Yellow grubs are also caused by a fluke, which penetrates the skin of fish and curls up into a sac under the skin or in the muscle where it grows to be the grub. The grubs are often found in the flesh of fish near the dorsal fins. When freed from the sac, the grub may be up to -inch long.

Tapeworms

Young tapeworms are common in the organs and body cavity of many fish. They usually live in the internal organs of the fish. They resemble long, thin ribbons about 1/16-inch wide.

On the Plus-Side: Health Benefits of Eating Fish

Fish provide a high protein, low-fat diet, which is low in saturated fats. Many researchers suggest that -pound of fish a week in the diet is beneficial in preventing heart disease. The health benefits of fatty fish rich in omega-3 fatty acids are not clear. What is clear is that fish of almost any species, lean or fat, may have a substantial health benefit when they replace a high-fat source of protein in the diet.

Nutritionists recommend eating 3 to 4 ounces of fish in a meal. The meal guidelines are based on a 8-ounce serving (weight before cooking) for a 150-pound person. The meal per week or month, which is suggested in the advisory guidelines, can be eaten as two or three smaller meals over the same time period.

Betsy
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