Health alert: How to safely prepare freshwater fish to avoid parasites

Health authorities in the Nizhny Novgorod Region have issued a reminder on safely handling freshwater fish. The warning highlights the risks of parasites and harmful bacteria found in some species. Proper preparation is essential to avoid serious illnesses like opisthorchiasis and diphyllobothriasis. Rospotrebnadzor stressed that freshwater fish can carry dangerous microorganisms. If not treated correctly, these may lead to infections such as clonorchiasis or anisakiasis. To reduce risks, the agency outlined strict guidelines for freezing, salting, and cooking.

Freezing fish at -40°C for seven hours, -35°C for 14 hours, or -18°C for roughly 20 days kills most parasites. For salting, a minimum of 6% salt concentration is required, with curing times ranging from 14 to 40 days.

Before cooking, the agency advised removing the innards and gills, then washing the fish thoroughly. Boiling for 15–20 minutes or frying 2 cm-thick fillets for the same duration ensures harmful organisms are destroyed. The guidelines aim to prevent foodborne illnesses linked to improper fish handling. Residents are urged to follow these steps carefully when preparing freshwater fish. Failure to do so could result in severe health consequences.