Cook your fish, peeps.

Scientists Find Parasites in Almost Every Fish From a Recent Tuna Haul – 96% Were Infected

科学家发现近期一批金枪鱼里几乎每条鱼都有寄生虫——96% 被感染

For now, the average fish consumer should take their cue from Wood, a researcher well acquainted with the reality of eating fish.

就目前而言，普通吃鱼的人应该听 Wood 的建议——一位对吃鱼的现实相当了解的研究员。

"So if I'm being honest with you, there are worms in everything you eat," Wood told an audience at the Seattle Aquarium in 2020.

“老实跟你说，你吃的一切都有虫，”Wood 2020 年在西雅图水族馆对观众说。

"But cooking kills the menagerie of parasites that we find in our food, and it's only when we eat raw or undercooked food that we wind up tangling with live and infectious parasites."

“但烹饪能杀死我们食物里的这一窝寄生虫，只有吃生的或没做熟的食物时，我们才会跟活着的传染性寄生虫打上交道。”

Besides, she added, "when you eat these parasites, you get to be part of a natural cycle that links plankton to fish to whales to you."

她还补充说，“吃了这些寄生虫，你就成了把浮游生物连到鱼、连到鲸、再连到你这条自然链上的一环。”

How… comforting.

真是……让人安心啊。

folks out there who are still clueless about food safety.

对食品安全一无所知的人。

Steak Tartare? No thanks.

鞑靼牛排？谢谢，不用。

Like the nonnas who show the grandkids how to eat some of the raw meatball mix to test for seasoning and 'because it is good for you".

就像那些奶奶们，演示给孙辈看怎么生吃一点肉馅来试味，还说“因为对你有好处”。

Like the people who thing anything under well-done is OK for ground meats. Or proper internal temp for cuts of PORK or Poultry.

还有那些以为肉馅不用全熟也行的人。或者根本不知道猪肉、禽肉该烧到多高内部温度的人。

Like the crazy dude I used to work with who had a boat, loved fishing, and would tell us about how he would take freshly caught fluke or flounder and filet one or two on the boat, douse it with a squeeze of cut lemon and eat his fill. "It tastes just like lobster!". And yeah, he had intestinal parasite issues one year. Parasites. Was given prescriptions. He would openly joke that he had to change his adult diaper three times a day while at work and wear surgical gloves whenever he wiped his ass or handled his diapers. I think he stopped eating his 'South Shore Sushi" after that.

还有我以前共事的一个疯子，有船、爱钓鱼，总跟我们说他怎么把刚钓上来的比目鱼在船上就片一两片，挤点柠檬汁一浇，吃到饱。“味道跟龙虾一样！”对，他有一年得了肠道寄生虫。寄生虫。开了处方药。他会公开开玩笑说自己上班时一天要换三次成人纸尿裤，擦屁股或处理尿裤时都得戴医用手套。我想那之后他就不吃他的“南岸寿司”了。

when you think about what goes on with this Earthly environment at the microscopic level. I prefer not to think about it.

当你想到这地球环境在微观层面上的种种。我宁愿别想。

I do like my salmon medium rare (but only if it's done right), and I'll take my chances.

我确实喜欢三分熟的三文鱼（但前提是做得对），我愿意冒这个险。

they freeze it below a certain temp for a certain length of time to kill the parasites. According to people I talked to, there is no such thing as "fresh, never frozen" salmon commercially available. I am going to guess the same with tuna. If the myriad sushi places just up north in Richmond BC and vancouver, if their salmon and tuna had parasites, everybody would know. Never ever heard of a problem.

会在特定低温下冷冻特定时长来杀死寄生虫。据我聊过的人说，市面上根本不存在“从未冷冻”的新鲜三文鱼。我猜金枪鱼也一样。北边不列颠哥伦比亚列治文和温哥华那一堆寿司店，要是他们的三文鱼金枪鱼有寄生虫，早就人尽皆知了。从没听说过出问题。

And I've been eating salmon the same way for over 50 years.

而且我这么吃三文鱼已经五十多年了。

The grocers bring it out of the deep freeze and let it thaw out (same with shrimp) which just makes everything mushy as hell.

超市把它从深冻柜里拿出来化冻（虾也一样），结果一切软烂得一塌糊涂。

In the 90's during an intense 3 week cleanse I passed a worm. Long and stringy and living in my bowels. That makes it real in a way you really can't ignore. Absolutely disgusting.

90 年代一次为期三周的高强度排毒里，我排出过一条虫。又长又细，就活在我肠子里。这让问题真实到你没法忽视。恶心到家了。

Right on the boat, all the way down to -4 degrees Fahrenheit (much colder than your home freezer).

在船上就冻，一直冻到华氏零下 4 度（比家用冰箱冷得多）。

It kills parasites and actually improves the texture of the fish. The low temperatures prevent the formation of ice crystals, which maintains freshness, moisture, and flavor.

这能杀死寄生虫，实际上还能改善鱼肉质地。低温防止冰晶形成，保住新鲜度、水分和风味。

wtf...

It's like sharing your happy meal with the soccer team 24/7. Everyone wants a bite and you are left feeling hungry, again.

就像 24 小时跟足球队分享你的开心乐园餐。人人都想来一口，然后你又饿了。

Surprised it didn't mention freezing

奇怪居然没提冷冻

this is true. I've been avoiding raw oysters lately.

这是真的。我最近都不敢吃生蚝了。

"Safety measure: Standard freezing (such as at -4°F/-20°C for seven days) or thorough cooking completely kills the parasites, making properly prepared sushi safe to eat." AI

“安全措施：标准冷冻（例如 -4°F/-20°C 冷冻七天）或彻底做熟可完全杀死这些寄生虫，正确处理的寿司可以安全食用。” 来自 AI