Grilled fish and worms that are in the fillet

Extra protien.

No idea though. Its the reason that keeps me from eating a raw tuna right out of the water. Im not sure what sushi restaraunts do but im sure they inspect it better than i would.

LINK

Thourough cooking kills all parasites. Internal temp of 140 degrees F

Never seen worms in cats or sacs. I'd throw them in the trash if I did. Certainly wouldn't grill them. Thats strictly opinion. Probably safe to eat.

Just cook them... it'll disappear like it melted away.

Fairly common in reds and black drum. Trout too, but not common.

Black Drum is known for having wormsin the larger sizes. Poop you beat me to it

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Posted by Message Neauxla Grilled fish and worms that are in the fillet I've never seen worms in any fish I've filleted

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Most fish can develop worms in the meat. It just depends on what species it is and even where it is caught. Amberjack from Florida will have a lot more worms compared to amberjack caught out of Louisiana. Like other posters have said it is common in redfish and black drum and even more common in the larger fish. Trout can also have worms in the meat. Most of the worms you see will be small(size of a long grain rice) and will not harm you once it is cooked. Worms can get larger than that and will get much larger in larger fish. It definitely doesn't look appetizing and I try to cut out the larger ones or cut the part of the fillet with all the worms out.

Tuna dont usually get worms but are prone to cancer (which will ruin some of the meat) and also prone to sashi or small puss pockets that will ruin the meat.

Sashi Link

I've seen worms in swordfish that made me want to gag.

I watched the show on Animal Planet about a couple that had gotten a parasitic worm from going to Africa and their guide had them to eat raw catfish. I'm thinking who the hell would eat raw catfish like that

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Sushi grade fish in the US and Europe are required to be frozen to kill the parasites before thawing and serving.

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What?

In Chicago, all of our fish (except for Unagi and some others), were very much fresh, in fact most we'd get in whole except for tuna because of its enormity and packed on ice, having them flown in on a bi-daily basis directly from the Pacific coast. We'd filleted them ourselves, and would elect to hard freeze only the salmon for 48 hours. The Aji, Suzuki, Tai and others all came in fresh. Perhaps the laws have changed in the past few years, but certainly not everything has been frozen.