Northwest Fishing Reports

filleted a coho and saw a little white worm coming out of the flesh, threw it on the ground to die, but it was probably inch all coiled up, cut the meat around it, didn't see anything else,

is the fillet still good to eat or toss the entire thing? Vacuumed sealed it

If you froze the fillet it shouldn't be a problem. Any worm left will be Coho flavor after cooking. Don't think I'd use that one for sushi.

Most ocean fish have worms. White, coiled worms. Just cook and eat. Its just if you spot them or not

i saw that on a cuthroat yesterday except they were bigger and black and climbing out its gills. the fish was quickly released.

cook the fish and eat it, and forget about the worms. Its all extra protein in the end

If people worried about all of the worms and parasites that lived in their fish, beef, cereal, etc., people would starve from not eating.

For leisure reading before dinner, see the FDA guidelines regarding acceptable levels of insect parts, rat hairs, etc. in foodstuffs:

http://www.fda.gov/food/guidanceregulat ... 056174.htm" onclick="window.open(this.href);return false;

Hahahaha. I had Quinoa with ants. I bought some candied sesame candy that had lots of bugs. I thought they were burnt sesame seeds till I looked close. I've read those stories. They say peanuts are the worse for rat and mice pee. I watch people at baseball games sucking the salt off of peanuts. I just crack up to myself.Coiled worms are usually Tape worms. Cook your salmon completely. You don't want to get a tapeworm going in your gut or worse.

cascade river coho have them all the time and I haven't gotten sick from eating them yet

Hate to say it. But the little white stringy worm mentioned. I have seen in every salmon I have caught and eaten. The worms are so thin, small, and stretchy, most do not recognize them when eating. Probably dismiss it for something else.

When I do run into them, they are moved off to the side of the dinner plate. Where I watch to see if it moves! An indicator if the filet was cooked to the proper temp to kill it. They are almost transparent. The color of the dinner plate can be seen through them.

The first one was discovered alive in smoked fish. Ever since then, I knew what to look for. Every fish has had them. Not swarming with them, just one here and there. Usually in between the flaky layers of cooked fish.

Sorry to have grossed anyone out!

If you're seeing them in every fish, I suspect a lot of what you're seeing is blood vessels. Yeah fish got em too and the bigger the fish the more visible they are. I can't say I've ever seen a worm between the flakes of meat, they tend to bore right through for maximum contact.

Years ago I caught a smallish sized king out of the Samish and took it home, brined it for appx 2-3 hours, and then threw it right in the smoker without freezing first. Went to look at the fish and see how it was doing 2 hours later and there were TONS of white stringy worms sticking up and writhing around all over the meat, it was really disgusting. I let the fish finish smoking and by them end of the 5 hours the worms were no more than little cooked/dried up stands, barely noticeable.

I freeze my fish before it goes in the smoker now....

That's actually a very good policy. Freezing kills almost all of the parasites.

Freezing also helps in the cutting up of the fish. Its easier to cut a semi frozen fish then a fresh one. JMO

Bodofish wrote:If you're seeing them in every fish, I suspect a lot of what you're seeing is blood vessels. Yeah fish got em too and the bigger the fish the more visible they are. I can't say I've ever seen a worm between the flakes of meat, they tend to bore right through for maximum contact.

I like to think it is a blood vessel Bobo. That would suit me just fine. :o)

What I am seeing on the plate is dead. But looks identical to this. Usually smaller though. Blood vessels, and dead worms like in the video, may look similar. I'll have to take a closer look during the consumption of a salmon filet. I suppose the worm would have the hooked tip, blood vessel would not?

[youtube]http://www.youtube.com/watch?v=CnV7mSMRFIo[/youtube]

How is the youtube video made into a viewable link?

racfish wrote:Freezing also helps in the cutting up of the fish. Its easier to cut a semi frozen fish then a fresh one. JMO

The big one for me is pulling the pin bones. They are still firmly attached to the skin when fresh, but after freezing they slide right out.

Matt wrote:

racfish wrote:Freezing also helps in the cutting up of the fish. Its easier to cut a semi frozen fish then a fresh one. JMO

The big one for me is pulling the pin bones. They are still firmly attached to the skin when fresh, but after freezing they slide right out.

That is interesting to know! The same occurs the longer the fish is air dried before smoking. The pin bones are also exposed, as the flesh must deflate during long dry times. As much as 3/16" above the flesh, can grab with the fingers and pull out.

i hope my wife never hears about this or i will never be allowed to bring a fish in the house again. Just because it is true does not mean she needs to know.