For our last case of May, we have a fun submission from Dr. Megan Shaughnessy. She noted the following in some fresh monkfish she purchased from a small local grocery store. What is the likely identification? Also, what is the risk to humans if ingested?
8 comments:
It looks like Pseudoterranova larvae because it is brown-reddish and because it is located in the mucle
I agree. Would go for Pseudoterranova decipiens. To make sure, one should check the positioning of the intestinal caecum to the ventricle and oesophagus and so on… quite a tricky thing…
I’ll tell you what that is.. that’s a wholelottanope 🫣
(Very fascinating though)
Whatever they said..., really cool someone took pictures of a live one, and gross to think about. Causes anisakiasis which is usually pretty mild GI upset/discomfort with rare extra-GI manifestations as abdominal abscesses usually. Surprisingly rare or unrecognized it seems to me as a San Franciscan where we eat a lot of supposedly raw fish.
Anisakid worm, a closer examination may be necessary for definite identification. In this case there maybe no medical significance since there was detection but no ingestion involved. This should not scare us from eating sashimi.
Florida Fan
I can say as a former sushi chef that finds like this are common enough.
In some countries, fish for raw human consumption has to be frozen for a specified number of hours at -20•C to make sure these critters are dead…
If the fish is not meant to be eaten raw, it doesn’t have to be frozen (although this is quite vague - how does one decide whether that specific fish is going to be eaten raw or not?)…
Salmon is always frozen if meant to be eaten raw. Other species it depends, mostly on market conditions like where and how it is caught and transported. Local fish is sometimes still living.
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