Quick Answer
Risks of consuming raw fish caught at sea include foodborne illnesses from bacteria, viruses, and parasites, such as Salmonella, Vibrio, and Anisakis. These pathogens can be present in the fish's flesh or guts. Consuming contaminated raw fish can lead to severe gastrointestinal symptoms, including diarrhea, vomiting, and stomach cramps.
Foodborne Illnesses from Seafood
Raw fish caught at sea can contain various pathogens that cause foodborne illnesses. Vibrio vulnificus, a bacterium found in raw oysters, can cause severe symptoms, including septicemia and organ failure. In the United States, there are approximately 80,000 cases of Vibrio vulnificus infections each year, with a mortality rate of about 50%.
Parasites in Raw Fish
Anisakis, a type of parasitic worm, can infect raw fish caught in the ocean. These worms can cause gastrointestinal symptoms, including abdominal pain, nausea, and vomiting. Cooking or freezing the fish can kill the parasites, but consuming raw or undercooked fish increases the risk of infection.
Fishing for Survival
When in a life raft or stranded on a deserted island, fishing for survival is a common practice. However, it’s essential to follow proper food safety guidelines to avoid foodborne illnesses. Fishing in clean waters, using proper fishing gear, and cooking the fish thoroughly can reduce the risk of infection. Anglers can also use the “3-second rule” to determine if the fish is safe to eat raw: the fish should be caught in clean waters, have a firm texture, and be eaten within 3 seconds of being caught.
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