La Jolla 2/9 AMs

[driftwood]

HALILUYA! " Its good to be king"

[bellcon]

Nice Catch all the way around



I just pluck da worms before the wife sees em

[Quilted Germ]

Can someone photoshop the pic and point out the worm(s)? Hate to admit, but I don't see 'em......

[dos ballenas]

BAAAAAAAAAAAAAAAAAH!

[lamb]

Dr. Moyer, Hippoglossus Stenolepis??









Anisakis Simplex I think it is.... The Parasite.








I seem to find them in about half of halibut I encountered in "my research" so far... if not more.



Nasty chit. It's easy to over look 'em, even if you're looking hard. I was finding them wiggling on the top of fillet, that stayed overnight in the fridge in ziplock bag... on the fish that was "clean", I thought I didn't see any when I cut it.

They mostly seem to be hanging on the guts, but often they seem to take a seed on the lower belly, on the inside. Whole bunch of them bundled up, rooted in the belly flash. Sometimes on the upper stomach fillet....

That piece of the belly... hazardous material.
Throw away, or maybe take it to treat the boss you absolutely hate.

Supposedly, humans are too tough for Anisakis Simplex; they die if they end up, in majority of humans... but still - in some rare cases, they are fine with some unfortunate folks as hosts. Often there's is an allergic reacton... Scary.

"Cooking fish to 140ºF (60ºC) for 10 minutes, freezing fish at -4ºF (-20ºC) for at least 7 days, or blast freezing fish to -31ºF (-35ºC) for 15 hours kill the larvae."

http://en.wikipedia.org/wiki/Anisakis
http://blogs.discovermagazine.com/lo...in-your-sushi/

Funny, I posted on this on couple of fishing boards - boddyboaters, and I think bastards - they both went down....




Holy Flat!!!

The common English name, halibut, is derived from the Middle English term, “Hally butte” (hally meaning holy and butte denoting flat).


Baaaaaaaah

[swinginFish]

Adi,

Thanks for the follow-up/research on the worms. Accurate info. and really helpful.

Avery

[dgax65]

Originally Posted by lamb

"Cooking fish to 140ºF (60ºC) for 10 minutes, freezing fish at -4ºF (-20ºC) for at least 7 days, or blast freezing fish to -31ºF (-35ºC) for 15 hours kill the larvae."

http://en.wikipedia.org/wiki/Anisakis
http://blogs.discovermagazine.com/lo...in-your-sushi/


Baaaaaaaah

Get a dive light and shine it through the fillets to find worms. Adi, you catch so many halibut you might want to build a light box to candle your fish.

If you cook halibut to 140 degrees internal temp and hold it at that temp for ten minutes you are going to have a dry, flaky, flavorless mess. I prefer halibut cooked until the center just loses the translucence, so I guess I'm taking a gamble. If you use dry ice to freeze your halibut, you can easily achieve the -31ºF needed to quickly kill the parasites.

[Gino]

I keep the smaller ones alive on the gameclip, gaffing doesnt kill them right away, takes sometimes a couple hours. all they do is swim around a little. and its buy you time on a hot bite.

If you leave them dead to long, The worms crawl out of the stomach and into the good meat.

If you get a Big one I'd imagine pop a kill and paddle back in. let them swim aroudn a minute while your getting everythign resituated. they will still be plenty alive byt he time you land, then weigh it, gut it then throw it on ice.

Never had any worms in any of my halibut.



Nice Fish!

[Oolie]

Originally Posted by dgax65

If you use dry ice to freeze your halibut, you can easily achieve the -31ºF needed to quickly kill the parasites.

yes, but does that mess up the meat?

i have dry ice and liquid nitrogen at my work, not far from LJ, i'm wondering if that would mess up the meat, the guys at my work think LN would destroy the meat cells.

[Afran]

Nice flatt-skis.

[habanero]

Nice fish! Now I'm going to keep an eye out for them worms.