The meat of sea bass is not only extremely tasty, but also contains a large amount of vitamins and minerals. Some of the perch species are already listed in the Red Book. The size of this fish sometimes reaches one meter, and the weight exceeds 10 kg. Unfortunately, in recent years, cases of infection of marine fish with parasites have become more frequent. Not all of them are harmless to humans. Many of them are capable of causing irreparable damage to health. Parasites in the sea bass are represented by various species, among which the dangerous are Difillobotrima latum and Affilobotrium dendriticum.
Sea bass
It has the following characteristics:
- This fish belongs to viviparous. That is, it does not lay eggs, but immediately releases fry.
- Externally, sea and river bass are very similar.
- He has sharp fins that can deliver a lot of trouble to a person. If the skin is damaged after an injection of the fin, very often difficult to heal, purulent wounds appear.
- It belongs to the scorpion family and, as already mentioned, can reach quite huge sizes.
- This fish is a long-liver. Usually her life span ranges from eleven to fifteen years.
She prefers to live at a depth of 100 to 500 m. As a rule, the main habitats are the Atlantic and Pacific Oceans.
Chemical composition and benefits
The meat of sea bass practically does not contain carbohydrates, and the amount of fat in its composition is extremely small. But in it there is a lot of protein (about 18 micrograms per 100 g of product). From trace elements, the following substances are isolated, presented in the greatest amount:
- A huge amount of phosphorus, due to which brain cells and the nervous system are formed. The lack of this trace element leads to nervous exhaustion, loss of concentration and attention to metabolic disorders.
- Iodine regulates the thyroid gland and strengthens the immune system.
- Iron is involved in the process of hematopoiesis.
- Zinc favorably affects the urogenital system of both men and women.
- Thanks to potassium, muscles are strengthened, and calcium is involved in the creation of bone mass.
Other trace elements are also represented in a relatively small amount: cobalt, chlorine, copper and sulfur. The calorie content of meat is just over 130 kilocalories per 100 g of product. It is noteworthy that when smoked, calories are reduced by 50 kilocalories.
Among vitamins, the largest amount belongs to vitamin A, group B, E and PP. Equally important is the presence of omega-3 polyunsaturated acid in fish meat. It rejuvenates the body and is involved in many metabolic processes. It has been observed that people who often eat sea bass have healthy hair, smooth skin, and healthy vessels. They practically do not suffer from high blood pressure and have persistent mental health.
What parasites live in sea bass
According to statistics, about 15 million people in different countries fall ill every year because of the meat of this fish. Most of the parasites in sea bass do not harm humans. The following helminths can be attributed to such harmless creatures:
- Thin, filamentous cystidicol pharyonis.
- In the liver of fish, you can find a white parasite in the shape of a ball.
Diphyllobotrium latum (wide tape) is a dangerous parasite of sea bass for humans. If you ignore the disease, the parasite grows to fifty meters in length.
A little smaller in size Diffillobotrium dendricitum, mainly living in fresh water bodies.
The danger of parasites is that they are able to live not only in the liver and intestines, but even in the brain and eyes. Unfortunately, they are not so easy to detect, and their emergency actions are aggressive and lead to irreversible consequences. Especially dangerous is the sharp reproduction of helminths. This happens most often as a result of weakened immunity. Sometimes people do not know which parasites in the sea bass are dangerous and which are practically harmless.
The parasites are so small that it is extremely difficult to detect them. Analyzes today are not available to everyone. Their price is extremely high, and the venue is often limited to several major cities.
How to determine the presence of parasites
There are some characteristic signs for this:
- For some reason, a person has a runny nose that does not go away for several days.
- Tearing of the eyes indicates the possible presence of parasites obtained from sea bass.
- Joint pain is also a signal of the possible occurrence of helminths.
- Indigestion, diarrhea, constipation or a strange color and the smell of feces can indicate worms in the stomach.
- Regular sore throats and colds.
- Poor appetite and nervousness along with bags under the eyes are also very unfavorable symptoms.
People whose body contains foreign elements feel tired and often have headaches. Their performance is reduced, as a result of which nervousness and irritability very often appear.
How to identify sick fish
As a rule, the infected fish has an unpleasant odor, which manifests itself in the preparation of the broth. She should not have dried mucus or swollen abdomen. Cloudy eyes also indicate that the fish is ill with something. When carcasses are cut, profuse bleeding sometimes begins. A healthy fish should not have such a phenomenon. Faded gills and uneven skin also indicate the presence of the disease.
In nature, such a fish is stunted and often remains small. Her fertility is noticeably reduced, and sometimes her ability to reproduce completely ceases.
Roundworms
Otherwise, they are called nematodes. Some of these parasites living in the sea bass are almost harmless to the human body. However, there are those that are extremely dangerous. They cause a disease such as anisacidosis. This severe illness is usually very acute. The patient has a disturbed patency of the stomach, a fever appears, and after a while - inflammation of the abdominal cavity. The patient requires urgent hospitalization, as a result of which the affected area is reduced. The patient develops ulcers and numerous tumors in the stomach. The infected person is constantly vomiting, and he also experiences sharp pain in the abdomen.
To prevent the occurrence of parasites in sea bass, it is recommended not to eat fresh fish, but to purchase exclusively frozen product. After all, it is deep freezing for sixty hours that can neutralize the product.
If black dots are present on the body of the perch, then most likely the fish were hit by trematodes. After they enter the human stomach, they accumulate in the small intestine and, as a result of the inflammatory process, can lead to necrosis.
Crustacean parasites
The most prominent representative of parasites under the skin in a sea bass is the Sephirion Lumpy. It affects both freshwater and sea bass. It appears under the skin of the fish, but sometimes half the body of the parasite remains outside. In order to get rid of it, a thorough heat treatment of meat should be carried out using salt and a sufficient amount of spices. Healthy fish should have a strong elastic body with a good fat layer. Often during the preparation of fish soup, dark pieces of parasites floating on the surface are observed.
Harm from opisthorchs
They are often associated with the appearance of liver cancer. Once inside, they are sucked by their suction cups to the human organs and eat at their expense. Most often, the liver is chosen as an object for defeat. A person has diarrhea and nausea. Body temperature can be either slightly elevated or quite high. And also with a running disease, the appearance of yellowness of the skin and eyes is possible.
The patient's immunity is noticeably weakened due to exposure to a fairly strong toxin. Gradually, cirrhosis and inflammation of the pancreas occur.
Prevention Rules
Parasites in sea bass die during prolonged freezing of products, as well as during salting and drying. In case of salting, the fish should be in the brine for at least seven days, and before drying, the number of days increases to two weeks. If smoked, the fish is also kept as long as possible in brine, and only then smoked.
During heat treatment, the baking process should last at least two hours. The meat is fried until a brown crust is formed, and the pieces are cut as thin as possible. It is extremely important to use separate knives and a board for cutting fish. After work, all instruments are disinfected with a soap solution.