Nizhny Novgorod warns of parasite risks in freshwater fish preparation

Health officials in the Nizhny Novgorod Region have issued a reminder on safely preparing freshwater fish. The warning comes as part of efforts to prevent infections from parasites and harmful microorganisms often found in such catches. Residents are being urged to follow strict handling and cooking guidelines before consumption. Rospotrebnadzor, the regional consumer watchdog, highlighted several key steps to reduce health risks. Before cooking, fish should have their innards and gills removed, followed by a thorough rinse. Proper freezing is also critical: fish must be stored at -40°C for 7 hours, -35°C for 14 hours, or -18°C for roughly 20 days to kill parasites.

For those who prefer salting, a minimum salt concentration of 6% is required, with a curing period of 14 to 40 days. Cooking methods must meet specific time requirements—boiling for 15-20 minutes or frying 2 cm-thick fillets for the same duration. These measures target dangerous infections like opisthorchiasis, clonorchiasis, diphyllobothriasis, and anisakiasis.

The agency stressed that following these precautions is essential for safeguarding health and avoiding parasitic diseases linked to improperly prepared fish. The guidelines aim to ensure that freshwater fish is safe to eat. By adhering to freezing, salting, and cooking recommendations, residents can significantly lower the risk of infection. Officials continue to monitor compliance and encourage careful handling of all freshwater catches.