Kayak Fishing Adventures on Big Water’s Edge - View Single Post

ProfessorLongArms · 06-01-2018, 08:00 PM

To elaborate on what I wrote above-

Worth clarifying- if you're talking about fish in SoCal, or for that matter fish in general, you're talking about things like Mercury and PCB, which are bio-accumulative.

I'm not sure how much of a difference it makes between harbor and open water, but I have been looking over guidelines like this for a while.

http://pvsfish.org/index.php/souther...ption-advisory

My understanding is that it's not so much _what_ you consume, but how much and how often. Also where it's from will dictate how much and how often.

Halibut's already one of those fish you're not *really* supposed to eat a ton of in a given week.

OTOH, I'm sure us Angelinos are breathing worse.

Parasites are pretty much in all fish.

I found this fun reading in my research-
https://munchies.vice.com/en_us/arti...ted-with-worms

I've understood that you want to gut and ice your fish as quickly as possible, lest the parasites leave the entrails and go into the meat.

When it comes to raw fish, which is pretty much my preferred way to eat them, you want a deep freeze that hits -4 Fahrenheit, and you want to let them be frozen for over 7 days. All sushi is flash frozen per health code.

Saltwater parasites aren't a big deal either way because they can't really take root in your body. I hear if you do get them, it's like a stomach bug for a few days and you're done.

Just don't be that smart guy who thinks trout is like salmon and salmon sushi is great. Freshwater parasites apparently like to hang out for a bit.

06-01-2018, 08:00 PM	#17
ProfessorLongArms Senior Member Join Date: Sep 2017 Location: Los Angeles, CA Posts: 400	To elaborate on what I wrote above- Worth clarifying- if you're talking about fish in SoCal, or for that matter fish in general, you're talking about things like Mercury and PCB, which are bio-accumulative. I'm not sure how much of a difference it makes between harbor and open water, but I have been looking over guidelines like this for a while. http://pvsfish.org/index.php/souther...ption-advisory My understanding is that it's not so much _what_ you consume, but how much and how often. Also where it's from will dictate how much and how often. Halibut's already one of those fish you're not really supposed to eat a ton of in a given week. OTOH, I'm sure us Angelinos are breathing worse. Parasites are pretty much in all fish. I found this fun reading in my research- https://munchies.vice.com/en_us/arti...ted-with-worms I've understood that you want to gut and ice your fish as quickly as possible, lest the parasites leave the entrails and go into the meat. When it comes to raw fish, which is pretty much my preferred way to eat them, you want a deep freeze that hits -4 Fahrenheit, and you want to let them be frozen for over 7 days. All sushi is flash frozen per health code. Saltwater parasites aren't a big deal either way because they can't really take root in your body. I hear if you do get them, it's like a stomach bug for a few days and you're done. Just don't be that smart guy who thinks trout is like salmon and salmon sushi is great. Freshwater parasites apparently like to hang out for a bit.