Russia warns of parasite risks in freshwater fish handling

Authorities in the Nizhny Novgorod Region have issued a reminder on the safe handling of freshwater fish. The warnings come from Rospotrebnadzor, which highlighted the risks of parasites and harmful microorganisms often found in such catches. Proper preparation and storage are key to avoiding serious health issues, officials stressed. Freshwater fish can carry dangerous parasites, including those causing opisthorchiasis, clonorchiasis, diphyllobothriasis, and anisakiasis. To reduce these risks, thorough cleaning is the first step—removing innards and gills before rinsing the fish under running water.

Cooking methods must also meet strict guidelines. Boiling fish for 15 to 20 minutes or frying 2 cm-thick fillets for the same time kills most pathogens. For those preferring salting, a minimum salt concentration of 6% is required, with a curing period of 14 to 40 days. Freezing remains one of the most effective ways to eliminate parasites. Fish should be stored at -40°C for 7 hours, -35°C for 14 hours, or -18°C for roughly 20 days. These measures help ensure the fish is safe to eat before further preparation.

The guidelines aim to prevent parasitic infections linked to improperly handled freshwater fish. By following the recommended storage, cleaning, and cooking steps, residents can significantly lower health risks. Rospotrebnadzor’s advice underscores the importance of careful handling at every stage.