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Thread: Cleaning monkfish?

  1. #1
    Christopher M. Guest

    Default Cleaning monkfish?

    What's the black stuff in monkfish meat? Is it edible?



    W. Pooh (AKA Winnie P.)



  2. #2
    Blinky the Shark Guest

    Default Re: Cleaning monkfish?

    Christopher M. wrote:

    > What's the black stuff in monkfish meat? Is it edible?
    >
    >
    >
    > W. Pooh (AKA Winnie P.)


    It may *be* pooh. What part of the monkfish are you looking at?

    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project --> http://improve-usenet.org
    Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se


  3. #3
    Blinky the Shark Guest

    Default Re: Cleaning monkfish?

    Christopher M. wrote:

    > What's the black stuff in monkfish meat? Is it edible?
    >
    >
    >
    > W. Pooh (AKA Winnie P.)


    It may *be* pooh. What part of the monkfish are you looking at?

    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project --> http://improve-usenet.org
    Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se


  4. #4
    Sqwertz Guest

    Default Re: Cleaning monkfish?

    "Christopher M." <[email protected]> wrote:

    > What's the black stuff in monkfish meat? Is it edible?
    >
    > W. Pooh (AKA Winnie P.)


    The black streaks are just the nature of the fish. It's all edible.
    JUst eat it and don't worry about it.

    -sw

  5. #5
    Sqwertz Guest

    Default Re: Cleaning monkfish?

    "Christopher M." <[email protected]> wrote:

    > What's the black stuff in monkfish meat? Is it edible?
    >
    > W. Pooh (AKA Winnie P.)


    The black streaks are just the nature of the fish. It's all edible.
    JUst eat it and don't worry about it.

    -sw

  6. #6
    Gregory Morrow Guest

    Default "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?


    Blinky the Shark wrote:

    > Christopher M. wrote:
    >
    > > What's the black stuff in monkfish meat? Is it edible?
    > >
    > >
    > >
    > > W. Pooh (AKA Winnie P.)

    >
    > It may *be* pooh. What part of the monkfish are you looking at?
    >



    Hope these excerpts from a discussion thread [From a local Chicago culinary
    forum] don't "turn you off" piscines forever, Blinky ;-) :

    http://lthforum.com/bb/viewtopic.php?f=16&t=19385

    "Worms in my monkfish! Still alive!"

    [excerpts from the thread]

    "So on Sunday I purchased 5 monkfish tails from my favorite Japanese fish
    market.

    Skinning and filleting them this evening to recreate mapo fish fillet I was
    shocked to find worms in the flesh and belly of the fish AND THEY WERE STILL
    ALIVE!!! WTF!!!!

    They were MOVING as I pulled them out (I can't believe I touched them). At
    first I thought it was just part of the fish as I was prepping them, but
    they immediately curled and moved when touched! ARGH!!!!

    Wikipedia identified them as anisakis (not diphyllobothrium).
    http://en.wikipedia.org/wiki/Anisakis

    I know I've seen them "dead" on fish sold at other markets from time to time
    (usually in the discount section of Asian fish markets - to remain
    nameless).

    I'm shocked and disappointed as this market is one of my typical weekly
    stops not only for seafood but sashimi-grade fish. They were the most
    reputable and beautiful fish market I'd ever encountered in the states, and
    now I'm disillusioned.

    I can't believe that they didn't know the fish had worms as they had gutted
    the fish previously; It would have been worms galore (as each fish had
    multiple worms in each).

    I'm just also really surprised that they were still living considering
    freezing should typically kill them. They'd sat in my fridge since Sunday as
    well.

    I'm so sad sad sad... I don't think I can bring myself to eat their raw fish
    again nor to continue purchasing fish from them. I guess it's back to Costco
    for me..."

    -------------------------

    "Hold on a moment. This happened to me once, with Turbot. Grossed me out.
    Hubby and I wound up eating out, but I saved the fish and returned it to the
    supermarket where I had purchased it. They were non-plussed about it - they
    apologized, but said it does happen sometimes.

    Then, I called the local health department. And I learned that, unless fish
    is sushi or sashimi grade, it is normal for it to sometimes have small worms
    or other nasties. Had I cooked the whole filet instead of cutting it up for
    stir fry, they would have shriveled up too small to see in the cooking
    process and I wouldn't have even known they were there.

    I still didn't quite believe it, so I did some research with the FDA
    website - and gosh darn if it wasn't true! It was so many years ago that I
    don't have the research handy anymore. And, despite everything I learned,
    I've never bought turbot and I've never bought any fish from that place
    again..."

    --------------------------------

    "Monkfish is notorious for parasite infestation. I love it(the monkfish, not
    the infestation) but a friend, after years of working in professional
    kitchens, won't eat it or several other fish due to the prevalence of
    worms..."

    ------------------------------------

    "I often see the worms in cod and now scrutinize any cod steaks I buy in
    Asian markets, but finding them in such abundance and still alive in the
    monkfish was really very gross - something about them squirming btwn fingers
    was not cool. In fact I think I found a "cyst or egg collection" after I
    filleted one of 'em.

    I think I will have to swear off fish for a little while, before I can
    regain my taste for it..."

    </>











  7. #7
    Gregory Morrow Guest

    Default "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?


    Blinky the Shark wrote:

    > Christopher M. wrote:
    >
    > > What's the black stuff in monkfish meat? Is it edible?
    > >
    > >
    > >
    > > W. Pooh (AKA Winnie P.)

    >
    > It may *be* pooh. What part of the monkfish are you looking at?
    >



    Hope these excerpts from a discussion thread [From a local Chicago culinary
    forum] don't "turn you off" piscines forever, Blinky ;-) :

    http://lthforum.com/bb/viewtopic.php?f=16&t=19385

    "Worms in my monkfish! Still alive!"

    [excerpts from the thread]

    "So on Sunday I purchased 5 monkfish tails from my favorite Japanese fish
    market.

    Skinning and filleting them this evening to recreate mapo fish fillet I was
    shocked to find worms in the flesh and belly of the fish AND THEY WERE STILL
    ALIVE!!! WTF!!!!

    They were MOVING as I pulled them out (I can't believe I touched them). At
    first I thought it was just part of the fish as I was prepping them, but
    they immediately curled and moved when touched! ARGH!!!!

    Wikipedia identified them as anisakis (not diphyllobothrium).
    http://en.wikipedia.org/wiki/Anisakis

    I know I've seen them "dead" on fish sold at other markets from time to time
    (usually in the discount section of Asian fish markets - to remain
    nameless).

    I'm shocked and disappointed as this market is one of my typical weekly
    stops not only for seafood but sashimi-grade fish. They were the most
    reputable and beautiful fish market I'd ever encountered in the states, and
    now I'm disillusioned.

    I can't believe that they didn't know the fish had worms as they had gutted
    the fish previously; It would have been worms galore (as each fish had
    multiple worms in each).

    I'm just also really surprised that they were still living considering
    freezing should typically kill them. They'd sat in my fridge since Sunday as
    well.

    I'm so sad sad sad... I don't think I can bring myself to eat their raw fish
    again nor to continue purchasing fish from them. I guess it's back to Costco
    for me..."

    -------------------------

    "Hold on a moment. This happened to me once, with Turbot. Grossed me out.
    Hubby and I wound up eating out, but I saved the fish and returned it to the
    supermarket where I had purchased it. They were non-plussed about it - they
    apologized, but said it does happen sometimes.

    Then, I called the local health department. And I learned that, unless fish
    is sushi or sashimi grade, it is normal for it to sometimes have small worms
    or other nasties. Had I cooked the whole filet instead of cutting it up for
    stir fry, they would have shriveled up too small to see in the cooking
    process and I wouldn't have even known they were there.

    I still didn't quite believe it, so I did some research with the FDA
    website - and gosh darn if it wasn't true! It was so many years ago that I
    don't have the research handy anymore. And, despite everything I learned,
    I've never bought turbot and I've never bought any fish from that place
    again..."

    --------------------------------

    "Monkfish is notorious for parasite infestation. I love it(the monkfish, not
    the infestation) but a friend, after years of working in professional
    kitchens, won't eat it or several other fish due to the prevalence of
    worms..."

    ------------------------------------

    "I often see the worms in cod and now scrutinize any cod steaks I buy in
    Asian markets, but finding them in such abundance and still alive in the
    monkfish was really very gross - something about them squirming btwn fingers
    was not cool. In fact I think I found a "cyst or egg collection" after I
    filleted one of 'em.

    I think I will have to swear off fish for a little while, before I can
    regain my taste for it..."

    </>











  8. #8
    Wayne Boatwright Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    On Mon 02 Jun 2008 10:28:16p, Zeppo told us...

    >
    > "Gregory Morrow" <[email protected]> wrote in message
    > news:llX0k.1546$[email protected]..
    >>
    >> Blinky the Shark wrote:
    >>
    >>> Christopher M. wrote:
    >>>
    >>> > What's the black stuff in monkfish meat? Is it edible?
    >>> >
    >>> >
    >>> >
    >>> > W. Pooh (AKA Winnie P.)
    >>>
    >>> It may *be* pooh. What part of the monkfish are you looking at?
    >>>

    >>
    >>
    >> Hope these excerpts from a discussion thread [From a local Chicago
    >> culinary forum] don't "turn you off" piscines forever, Blinky ;-) :
    >>
    >> http://lthforum.com/bb/viewtopic.php?f=16&t=19385
    >>
    >> "Worms in my monkfish! Still alive!"
    >>
    >> [excerpts from the thread]
    >>
    >> "So on Sunday I purchased 5 monkfish tails from my favorite Japanese
    >> fish market.
    >>
    >> Skinning and filleting them this evening to recreate mapo fish fillet I
    >> was shocked to find worms in the flesh and belly of the fish AND THEY
    >> WERE STILL
    >> ALIVE!!! WTF!!!!
    >>
    >> They were MOVING as I pulled them out (I can't believe I touched them).
    >> At first I thought it was just part of the fish as I was prepping them,
    >> but they immediately curled and moved when touched! ARGH!!!!
    >>
    >> Wikipedia identified them as anisakis (not diphyllobothrium).
    >> http://en.wikipedia.org/wiki/Anisakis
    >>
    >> I know I've seen them "dead" on fish sold at other markets from time to
    >> time (usually in the discount section of Asian fish markets - to remain
    >> nameless).
    >>
    >> I'm shocked and disappointed as this market is one of my typical weekly
    >> stops not only for seafood but sashimi-grade fish. They were the most
    >> reputable and beautiful fish market I'd ever encountered in the states,
    >> and now I'm disillusioned.
    >>
    >> I can't believe that they didn't know the fish had worms as they had
    >> gutted the fish previously; It would have been worms galore (as each
    >> fish had multiple worms in each).
    >>
    >> I'm just also really surprised that they were still living considering
    >> freezing should typically kill them. They'd sat in my fridge since
    >> Sunday as well.
    >>
    >> I'm so sad sad sad... I don't think I can bring myself to eat their raw
    >> fish again nor to continue purchasing fish from them. I guess it's back
    >> to Costco
    >> for me..."
    >>
    >> -------------------------
    >>
    >> "Hold on a moment. This happened to me once, with Turbot. Grossed me
    >> out. Hubby and I wound up eating out, but I saved the fish and returned
    >> it to the supermarket where I had purchased it. They were non-plussed
    >> about it -
    >> they apologized, but said it does happen sometimes.
    >>
    >> Then, I called the local health department. And I learned that, unless
    >> fish is sushi or sashimi grade, it is normal for it to sometimes have
    >> small worms or other nasties. Had I cooked the whole filet instead of
    >> cutting it up for stir fry, they would have shriveled up too small to
    >> see in the cooking process and I wouldn't have even known they were
    >> there.
    >>
    >> I still didn't quite believe it, so I did some research with the FDA
    >> website - and gosh darn if it wasn't true! It was so many years ago
    >> that I don't have the research handy anymore. And, despite everything I
    >> learned, I've never bought turbot and I've never bought any fish from
    >> that place again..."
    >>
    >> --------------------------------
    >>
    >> "Monkfish is notorious for parasite infestation. I love it(the
    >> monkfish, not the infestation) but a friend, after years of working in
    >> professional kitchens, won't eat it or several other fish due to the
    >> prevalence of worms..."
    >>
    >> ------------------------------------
    >>
    >> "I often see the worms in cod and now scrutinize any cod steaks I buy
    >> in Asian markets, but finding them in such abundance and still alive in
    >> the monkfish was really very gross - something about them squirming
    >> btwn fingers was not cool. In fact I think I found a "cyst or egg
    >> collection" after I filleted one of 'em.
    >>
    >> I think I will have to swear off fish for a little while, before I can
    >> regain my taste for it..."

    >
    > I watched a guy filleting a swordfish at dock in the Keys once. He
    > pulled a 12" worm from the meat and tossed it over the dock. He looked
    > around to see if anyone was watching then finished cutting up the fish
    > and bagged it for the guy who caught it.
    >
    > It was a few years before I could look at a swordfish steak again.
    >
    > Jon
    >
    >
    >


    Ugh! Just how common is it to find worms in fish? I have a limited
    appetite for various fish to begin with, and the thought of worms in them
    just turns my stomach.

    --
    Wayne Boatwright
    -------------------------------------------
    Monday, 06(VI)/02(II)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Oh dear, I've gone and inflated my ego.
    -------------------------------------------





  9. #9
    Wayne Boatwright Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    On Mon 02 Jun 2008 10:28:16p, Zeppo told us...

    >
    > "Gregory Morrow" <[email protected]> wrote in message
    > news:llX0k.1546$[email protected]..
    >>
    >> Blinky the Shark wrote:
    >>
    >>> Christopher M. wrote:
    >>>
    >>> > What's the black stuff in monkfish meat? Is it edible?
    >>> >
    >>> >
    >>> >
    >>> > W. Pooh (AKA Winnie P.)
    >>>
    >>> It may *be* pooh. What part of the monkfish are you looking at?
    >>>

    >>
    >>
    >> Hope these excerpts from a discussion thread [From a local Chicago
    >> culinary forum] don't "turn you off" piscines forever, Blinky ;-) :
    >>
    >> http://lthforum.com/bb/viewtopic.php?f=16&t=19385
    >>
    >> "Worms in my monkfish! Still alive!"
    >>
    >> [excerpts from the thread]
    >>
    >> "So on Sunday I purchased 5 monkfish tails from my favorite Japanese
    >> fish market.
    >>
    >> Skinning and filleting them this evening to recreate mapo fish fillet I
    >> was shocked to find worms in the flesh and belly of the fish AND THEY
    >> WERE STILL
    >> ALIVE!!! WTF!!!!
    >>
    >> They were MOVING as I pulled them out (I can't believe I touched them).
    >> At first I thought it was just part of the fish as I was prepping them,
    >> but they immediately curled and moved when touched! ARGH!!!!
    >>
    >> Wikipedia identified them as anisakis (not diphyllobothrium).
    >> http://en.wikipedia.org/wiki/Anisakis
    >>
    >> I know I've seen them "dead" on fish sold at other markets from time to
    >> time (usually in the discount section of Asian fish markets - to remain
    >> nameless).
    >>
    >> I'm shocked and disappointed as this market is one of my typical weekly
    >> stops not only for seafood but sashimi-grade fish. They were the most
    >> reputable and beautiful fish market I'd ever encountered in the states,
    >> and now I'm disillusioned.
    >>
    >> I can't believe that they didn't know the fish had worms as they had
    >> gutted the fish previously; It would have been worms galore (as each
    >> fish had multiple worms in each).
    >>
    >> I'm just also really surprised that they were still living considering
    >> freezing should typically kill them. They'd sat in my fridge since
    >> Sunday as well.
    >>
    >> I'm so sad sad sad... I don't think I can bring myself to eat their raw
    >> fish again nor to continue purchasing fish from them. I guess it's back
    >> to Costco
    >> for me..."
    >>
    >> -------------------------
    >>
    >> "Hold on a moment. This happened to me once, with Turbot. Grossed me
    >> out. Hubby and I wound up eating out, but I saved the fish and returned
    >> it to the supermarket where I had purchased it. They were non-plussed
    >> about it -
    >> they apologized, but said it does happen sometimes.
    >>
    >> Then, I called the local health department. And I learned that, unless
    >> fish is sushi or sashimi grade, it is normal for it to sometimes have
    >> small worms or other nasties. Had I cooked the whole filet instead of
    >> cutting it up for stir fry, they would have shriveled up too small to
    >> see in the cooking process and I wouldn't have even known they were
    >> there.
    >>
    >> I still didn't quite believe it, so I did some research with the FDA
    >> website - and gosh darn if it wasn't true! It was so many years ago
    >> that I don't have the research handy anymore. And, despite everything I
    >> learned, I've never bought turbot and I've never bought any fish from
    >> that place again..."
    >>
    >> --------------------------------
    >>
    >> "Monkfish is notorious for parasite infestation. I love it(the
    >> monkfish, not the infestation) but a friend, after years of working in
    >> professional kitchens, won't eat it or several other fish due to the
    >> prevalence of worms..."
    >>
    >> ------------------------------------
    >>
    >> "I often see the worms in cod and now scrutinize any cod steaks I buy
    >> in Asian markets, but finding them in such abundance and still alive in
    >> the monkfish was really very gross - something about them squirming
    >> btwn fingers was not cool. In fact I think I found a "cyst or egg
    >> collection" after I filleted one of 'em.
    >>
    >> I think I will have to swear off fish for a little while, before I can
    >> regain my taste for it..."

    >
    > I watched a guy filleting a swordfish at dock in the Keys once. He
    > pulled a 12" worm from the meat and tossed it over the dock. He looked
    > around to see if anyone was watching then finished cutting up the fish
    > and bagged it for the guy who caught it.
    >
    > It was a few years before I could look at a swordfish steak again.
    >
    > Jon
    >
    >
    >


    Ugh! Just how common is it to find worms in fish? I have a limited
    appetite for various fish to begin with, and the thought of worms in them
    just turns my stomach.

    --
    Wayne Boatwright
    -------------------------------------------
    Monday, 06(VI)/02(II)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Oh dear, I've gone and inflated my ego.
    -------------------------------------------





  10. #10
    Zeppo Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?


    "Gregory Morrow" <[email protected]> wrote in message
    news:llX0k.1546$[email protected]..
    >
    > Blinky the Shark wrote:
    >
    >> Christopher M. wrote:
    >>
    >> > What's the black stuff in monkfish meat? Is it edible?
    >> >
    >> >
    >> >
    >> > W. Pooh (AKA Winnie P.)

    >>
    >> It may *be* pooh. What part of the monkfish are you looking at?
    >>

    >
    >
    > Hope these excerpts from a discussion thread [From a local Chicago
    > culinary
    > forum] don't "turn you off" piscines forever, Blinky ;-) :
    >
    > http://lthforum.com/bb/viewtopic.php?f=16&t=19385
    >
    > "Worms in my monkfish! Still alive!"
    >
    > [excerpts from the thread]
    >
    > "So on Sunday I purchased 5 monkfish tails from my favorite Japanese fish
    > market.
    >
    > Skinning and filleting them this evening to recreate mapo fish fillet I
    > was
    > shocked to find worms in the flesh and belly of the fish AND THEY WERE
    > STILL
    > ALIVE!!! WTF!!!!
    >
    > They were MOVING as I pulled them out (I can't believe I touched them). At
    > first I thought it was just part of the fish as I was prepping them, but
    > they immediately curled and moved when touched! ARGH!!!!
    >
    > Wikipedia identified them as anisakis (not diphyllobothrium).
    > http://en.wikipedia.org/wiki/Anisakis
    >
    > I know I've seen them "dead" on fish sold at other markets from time to
    > time
    > (usually in the discount section of Asian fish markets - to remain
    > nameless).
    >
    > I'm shocked and disappointed as this market is one of my typical weekly
    > stops not only for seafood but sashimi-grade fish. They were the most
    > reputable and beautiful fish market I'd ever encountered in the states,
    > and
    > now I'm disillusioned.
    >
    > I can't believe that they didn't know the fish had worms as they had
    > gutted
    > the fish previously; It would have been worms galore (as each fish had
    > multiple worms in each).
    >
    > I'm just also really surprised that they were still living considering
    > freezing should typically kill them. They'd sat in my fridge since Sunday
    > as
    > well.
    >
    > I'm so sad sad sad... I don't think I can bring myself to eat their raw
    > fish
    > again nor to continue purchasing fish from them. I guess it's back to
    > Costco
    > for me..."
    >
    > -------------------------
    >
    > "Hold on a moment. This happened to me once, with Turbot. Grossed me out.
    > Hubby and I wound up eating out, but I saved the fish and returned it to
    > the
    > supermarket where I had purchased it. They were non-plussed about it -
    > they
    > apologized, but said it does happen sometimes.
    >
    > Then, I called the local health department. And I learned that, unless
    > fish
    > is sushi or sashimi grade, it is normal for it to sometimes have small
    > worms
    > or other nasties. Had I cooked the whole filet instead of cutting it up
    > for
    > stir fry, they would have shriveled up too small to see in the cooking
    > process and I wouldn't have even known they were there.
    >
    > I still didn't quite believe it, so I did some research with the FDA
    > website - and gosh darn if it wasn't true! It was so many years ago that I
    > don't have the research handy anymore. And, despite everything I learned,
    > I've never bought turbot and I've never bought any fish from that place
    > again..."
    >
    > --------------------------------
    >
    > "Monkfish is notorious for parasite infestation. I love it(the monkfish,
    > not
    > the infestation) but a friend, after years of working in professional
    > kitchens, won't eat it or several other fish due to the prevalence of
    > worms..."
    >
    > ------------------------------------
    >
    > "I often see the worms in cod and now scrutinize any cod steaks I buy in
    > Asian markets, but finding them in such abundance and still alive in the
    > monkfish was really very gross - something about them squirming btwn
    > fingers
    > was not cool. In fact I think I found a "cyst or egg collection" after I
    > filleted one of 'em.
    >
    > I think I will have to swear off fish for a little while, before I can
    > regain my taste for it..."


    I watched a guy filleting a swordfish at dock in the Keys once. He pulled a
    12" worm from the meat and tossed it over the dock. He looked around to see
    if anyone was watching then finished cutting up the fish and bagged it for
    the guy who caught it.

    It was a few years before I could look at a swordfish steak again.

    Jon



  11. #11
    Zeppo Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?


    "Gregory Morrow" <[email protected]> wrote in message
    news:llX0k.1546$[email protected]..
    >
    > Blinky the Shark wrote:
    >
    >> Christopher M. wrote:
    >>
    >> > What's the black stuff in monkfish meat? Is it edible?
    >> >
    >> >
    >> >
    >> > W. Pooh (AKA Winnie P.)

    >>
    >> It may *be* pooh. What part of the monkfish are you looking at?
    >>

    >
    >
    > Hope these excerpts from a discussion thread [From a local Chicago
    > culinary
    > forum] don't "turn you off" piscines forever, Blinky ;-) :
    >
    > http://lthforum.com/bb/viewtopic.php?f=16&t=19385
    >
    > "Worms in my monkfish! Still alive!"
    >
    > [excerpts from the thread]
    >
    > "So on Sunday I purchased 5 monkfish tails from my favorite Japanese fish
    > market.
    >
    > Skinning and filleting them this evening to recreate mapo fish fillet I
    > was
    > shocked to find worms in the flesh and belly of the fish AND THEY WERE
    > STILL
    > ALIVE!!! WTF!!!!
    >
    > They were MOVING as I pulled them out (I can't believe I touched them). At
    > first I thought it was just part of the fish as I was prepping them, but
    > they immediately curled and moved when touched! ARGH!!!!
    >
    > Wikipedia identified them as anisakis (not diphyllobothrium).
    > http://en.wikipedia.org/wiki/Anisakis
    >
    > I know I've seen them "dead" on fish sold at other markets from time to
    > time
    > (usually in the discount section of Asian fish markets - to remain
    > nameless).
    >
    > I'm shocked and disappointed as this market is one of my typical weekly
    > stops not only for seafood but sashimi-grade fish. They were the most
    > reputable and beautiful fish market I'd ever encountered in the states,
    > and
    > now I'm disillusioned.
    >
    > I can't believe that they didn't know the fish had worms as they had
    > gutted
    > the fish previously; It would have been worms galore (as each fish had
    > multiple worms in each).
    >
    > I'm just also really surprised that they were still living considering
    > freezing should typically kill them. They'd sat in my fridge since Sunday
    > as
    > well.
    >
    > I'm so sad sad sad... I don't think I can bring myself to eat their raw
    > fish
    > again nor to continue purchasing fish from them. I guess it's back to
    > Costco
    > for me..."
    >
    > -------------------------
    >
    > "Hold on a moment. This happened to me once, with Turbot. Grossed me out.
    > Hubby and I wound up eating out, but I saved the fish and returned it to
    > the
    > supermarket where I had purchased it. They were non-plussed about it -
    > they
    > apologized, but said it does happen sometimes.
    >
    > Then, I called the local health department. And I learned that, unless
    > fish
    > is sushi or sashimi grade, it is normal for it to sometimes have small
    > worms
    > or other nasties. Had I cooked the whole filet instead of cutting it up
    > for
    > stir fry, they would have shriveled up too small to see in the cooking
    > process and I wouldn't have even known they were there.
    >
    > I still didn't quite believe it, so I did some research with the FDA
    > website - and gosh darn if it wasn't true! It was so many years ago that I
    > don't have the research handy anymore. And, despite everything I learned,
    > I've never bought turbot and I've never bought any fish from that place
    > again..."
    >
    > --------------------------------
    >
    > "Monkfish is notorious for parasite infestation. I love it(the monkfish,
    > not
    > the infestation) but a friend, after years of working in professional
    > kitchens, won't eat it or several other fish due to the prevalence of
    > worms..."
    >
    > ------------------------------------
    >
    > "I often see the worms in cod and now scrutinize any cod steaks I buy in
    > Asian markets, but finding them in such abundance and still alive in the
    > monkfish was really very gross - something about them squirming btwn
    > fingers
    > was not cool. In fact I think I found a "cyst or egg collection" after I
    > filleted one of 'em.
    >
    > I think I will have to swear off fish for a little while, before I can
    > regain my taste for it..."


    I watched a guy filleting a swordfish at dock in the Keys once. He pulled a
    12" worm from the meat and tossed it over the dock. He looked around to see
    if anyone was watching then finished cutting up the fish and bagged it for
    the guy who caught it.

    It was a few years before I could look at a swordfish steak again.

    Jon



  12. #12
    Mark Thorson Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    Wayne Boatwright wrote:
    >
    > Ugh! Just how common is it to find worms in fish?
    > I have a limited appetite for various fish to begin with,
    > and the thought of worms in them just turns my stomach.


    If it's frozen, there's nothing to worry about.

    Quoting from this article:
    http://www.nytimes.com/2007/07/15/opinion/15shaw.html

    "Sushi may not be cooked, but it has, for the most part,
    been frozen. Food and Drug Administration guidelines
    require that before being served as sushi or sashimi
    (or in any other raw form), fish be flash-frozen to
    destroy parasites. While the fish you see in the sushi-bar
    display case looks fresh, it has almost certainly been
    frozen at some point in the distribution system. This
    freezing kills any parasites as sure as cooking would."

    However, I believe this article is in error when
    it says that parasites are the purported reason for
    pregnant women to avoid eating fish. Most fish are
    predators, and as such they are at the top of their
    food chain. That concentrates heavy metals such as
    arsenic and mercury in their flesh, which I believe
    it the basis for the warning.

  13. #13
    Mark Thorson Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    Wayne Boatwright wrote:
    >
    > Ugh! Just how common is it to find worms in fish?
    > I have a limited appetite for various fish to begin with,
    > and the thought of worms in them just turns my stomach.


    If it's frozen, there's nothing to worry about.

    Quoting from this article:
    http://www.nytimes.com/2007/07/15/opinion/15shaw.html

    "Sushi may not be cooked, but it has, for the most part,
    been frozen. Food and Drug Administration guidelines
    require that before being served as sushi or sashimi
    (or in any other raw form), fish be flash-frozen to
    destroy parasites. While the fish you see in the sushi-bar
    display case looks fresh, it has almost certainly been
    frozen at some point in the distribution system. This
    freezing kills any parasites as sure as cooking would."

    However, I believe this article is in error when
    it says that parasites are the purported reason for
    pregnant women to avoid eating fish. Most fish are
    predators, and as such they are at the top of their
    food chain. That concentrates heavy metals such as
    arsenic and mercury in their flesh, which I believe
    it the basis for the warning.

  14. #14
    Giusi Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?



    "Wayne Boatwright" <[email protected]> ha scritto nel messaggio > Ugh!
    Just how common is it to find worms in fish? I have a limited
    > appetite for various fish to begin with, and the thought of worms in them
    > just turns my stomach.
    >
    > --
    > Wayne Boatwright


    It's quite common, Wayne. Nature is like that. There are living things in
    every other living thing, even you. Most you can't see, some you can.
    Removing them is part of food prep. The few that are or can be harmful in
    your area need to be learned.



  15. #15
    Giusi Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?



    "Wayne Boatwright" <[email protected]> ha scritto nel messaggio > Ugh!
    Just how common is it to find worms in fish? I have a limited
    > appetite for various fish to begin with, and the thought of worms in them
    > just turns my stomach.
    >
    > --
    > Wayne Boatwright


    It's quite common, Wayne. Nature is like that. There are living things in
    every other living thing, even you. Most you can't see, some you can.
    Removing them is part of food prep. The few that are or can be harmful in
    your area need to be learned.



  16. #16
    Wayne Boatwright Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    On Mon 02 Jun 2008 11:01:16p, Mark Thorson told us...

    > Wayne Boatwright wrote:
    >>
    >> Ugh! Just how common is it to find worms in fish?
    >> I have a limited appetite for various fish to begin with, and the
    >> thought of worms in them just turns my stomach.

    >
    > If it's frozen, there's nothing to worry about.
    >
    > Quoting from this article:
    > http://www.nytimes.com/2007/07/15/opinion/15shaw.html
    >
    > "Sushi may not be cooked, but it has, for the most part,
    > been frozen. Food and Drug Administration guidelines
    > require that before being served as sushi or sashimi
    > (or in any other raw form), fish be flash-frozen to
    > destroy parasites. While the fish you see in the sushi-bar
    > display case looks fresh, it has almost certainly been
    > frozen at some point in the distribution system. This
    > freezing kills any parasites as sure as cooking would."
    >
    > However, I believe this article is in error when
    > it says that parasites are the purported reason for
    > pregnant women to avoid eating fish. Most fish are
    > predators, and as such they are at the top of their
    > food chain. That concentrates heavy metals such as
    > arsenic and mercury in their flesh, which I believe
    > it the basis for the warning.
    >


    Thanks, Mark, but it still makes me a bit squeamish. :-)

    --
    Wayne Boatwright
    -------------------------------------------
    Tuesday, 06(VI)/03(III)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Politics is for the moment. An
    equation is for eternity.
    -------------------------------------------




  17. #17
    Wayne Boatwright Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    On Mon 02 Jun 2008 11:01:16p, Mark Thorson told us...

    > Wayne Boatwright wrote:
    >>
    >> Ugh! Just how common is it to find worms in fish?
    >> I have a limited appetite for various fish to begin with, and the
    >> thought of worms in them just turns my stomach.

    >
    > If it's frozen, there's nothing to worry about.
    >
    > Quoting from this article:
    > http://www.nytimes.com/2007/07/15/opinion/15shaw.html
    >
    > "Sushi may not be cooked, but it has, for the most part,
    > been frozen. Food and Drug Administration guidelines
    > require that before being served as sushi or sashimi
    > (or in any other raw form), fish be flash-frozen to
    > destroy parasites. While the fish you see in the sushi-bar
    > display case looks fresh, it has almost certainly been
    > frozen at some point in the distribution system. This
    > freezing kills any parasites as sure as cooking would."
    >
    > However, I believe this article is in error when
    > it says that parasites are the purported reason for
    > pregnant women to avoid eating fish. Most fish are
    > predators, and as such they are at the top of their
    > food chain. That concentrates heavy metals such as
    > arsenic and mercury in their flesh, which I believe
    > it the basis for the warning.
    >


    Thanks, Mark, but it still makes me a bit squeamish. :-)

    --
    Wayne Boatwright
    -------------------------------------------
    Tuesday, 06(VI)/03(III)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Politics is for the moment. An
    equation is for eternity.
    -------------------------------------------




  18. #18
    Wayne Boatwright Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    On Mon 02 Jun 2008 11:16:44p, Giusi told us...

    >
    >
    > "Wayne Boatwright" <[email protected]> ha scritto nel messaggio >
    > Ugh! Just how common is it to find worms in fish? I have a limited
    >> appetite for various fish to begin with, and the thought of worms in
    >> them just turns my stomach.
    >>
    >> --
    >> Wayne Boatwright

    >
    > It's quite common, Wayne. Nature is like that. There are living things
    > in every other living thing, even you. Most you can't see, some you
    > can. Removing them is part of food prep. The few that are or can be
    > harmful in your area need to be learned.


    I'm sure it is, but it's not something that most people usually think
    about.

    --
    Wayne Boatwright
    -------------------------------------------
    Tuesday, 06(VI)/03(III)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Politics is for the moment. An
    equation is for eternity.
    -------------------------------------------




  19. #19
    Wayne Boatwright Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    On Mon 02 Jun 2008 11:16:44p, Giusi told us...

    >
    >
    > "Wayne Boatwright" <[email protected]> ha scritto nel messaggio >
    > Ugh! Just how common is it to find worms in fish? I have a limited
    >> appetite for various fish to begin with, and the thought of worms in
    >> them just turns my stomach.
    >>
    >> --
    >> Wayne Boatwright

    >
    > It's quite common, Wayne. Nature is like that. There are living things
    > in every other living thing, even you. Most you can't see, some you
    > can. Removing them is part of food prep. The few that are or can be
    > harmful in your area need to be learned.


    I'm sure it is, but it's not something that most people usually think
    about.

    --
    Wayne Boatwright
    -------------------------------------------
    Tuesday, 06(VI)/03(III)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Politics is for the moment. An
    equation is for eternity.
    -------------------------------------------




  20. #20
    Ken Guest

    Default Re: "Worms in my monkfish! Still alive!" [WAS: Cleaning monkfish?

    Wayne Boatwright <[email protected]> wrote in
    news:[email protected] 3.184:

    > I'm sure it is, but it's not something that most people usually think
    > about.
    >


    What about the worms in pork? Trichinosis. Why you are supposed to cook it
    well done.

    Ken


    --
    "When you choose the lesser of two evils, always
    remember that it is still an evil." - Max Lerner







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