We put it aside and sent pictures to our vendor. Any marine biologists/ knowledgeable fishmongers know what kinda worm sucker we're looking at, here?
by bolognapony234
16 Comments
bolognapony234
It was rather turgid, almost like waxed twine, and hollow.
Ok-Influence-1162
I am no biologist, but I had a similar case, in swordfish also. Our google “reasearch” told us that it should die in around 60 Celsius, we did not take the risk, went back to the retailer.
Fearless-Pineapple96
Normal
ImNearATrain
Totally normal. This is why I don’t eat swordfish anymore.
DadSmokesMeth
Yeah I’ve heard from multiple people this is the reason they dont touch swordfish at all.
bagofpork
Ohhh boy.
I don’t know if I’ve ever seen swordfish *without* a parasite. That’s just a little guy, too. They get big.
DustyRhodesSplotch
Parasiiiite in the swordfish loin.
Sing it like “Paradise by the dashboard lights”
No_Wedding3754
Grouper is notorious for them as well.
brazthemad
Biological magnification is a bitch. If mercury and other heavy metals were as visible as worms, we probably wouldn’t serve near apex predators.
Yankee_chef_nen
Swordfish is known for that. It’s why I tell my family never order if I’m not in the kitchen.
DingusMacLeod
It’s pretty common, whatever it is. Back in the late 90’s I worked at a place that had it on the menu and we regularly refused delivery because it was full of worms. I’ve heard that, once cooked, the parasites are undetectable. Long story short, I haven’t eaten swordfish since the late 90’s.
KlutzyAnimal3
A lot of you haven’t read kitchen confidential, and it shows!
elheffe1
Just wait until you find a huge pustule filled with yellow-green ooze. Or a fucking tumor with crumbly green junk in it. Been a chef for 25 years- I DO NOT EAT SWORDFISH. just can’t do it. I’ve seen some shit.
Phyers
Between the parasites and the tumors, I just don’t anymore. Everyone can have my share. Your welcome.
16 Comments
It was rather turgid, almost like waxed twine, and hollow.
I am no biologist, but I had a similar case, in swordfish also. Our google “reasearch” told us that it should die in around 60 Celsius, we did not take the risk, went back to the retailer.
Normal
Totally normal. This is why I don’t eat swordfish anymore.
Yeah I’ve heard from multiple people this is the reason they dont touch swordfish at all.
Ohhh boy.
I don’t know if I’ve ever seen swordfish *without* a parasite. That’s just a little guy, too. They get big.
Parasiiiite in the swordfish loin.
Sing it like “Paradise by the dashboard lights”
Grouper is notorious for them as well.
Biological magnification is a bitch. If mercury and other heavy metals were as visible as worms, we probably wouldn’t serve near apex predators.
Swordfish is known for that. It’s why I tell my family never order if I’m not in the kitchen.
It’s pretty common, whatever it is. Back in the late 90’s I worked at a place that had it on the menu and we regularly refused delivery because it was full of worms. I’ve heard that, once cooked, the parasites are undetectable. Long story short, I haven’t eaten swordfish since the late 90’s.
A lot of you haven’t read kitchen confidential, and it shows!
Just wait until you find a huge pustule filled with yellow-green ooze. Or a fucking tumor with crumbly green junk in it. Been a chef for 25 years- I DO NOT EAT SWORDFISH. just can’t do it. I’ve seen some shit.
Between the parasites and the tumors, I just don’t anymore. Everyone can have my share. Your welcome.
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