Part 9/13:
Given the impossibility of identifying parasites with the naked eye, experts recommend quality inspection practices—such as checking for freshness (clear eyes, firm flesh) and examining the exterior for signs of quality. Chefs like Koizuka Yoshihiko advise that removing the guts and inspecting the flesh for holes or movement can reduce risks, as parasites tend to reside in the intestines and can move into the flesh if the fish isn’t properly prepared.
However, despite careful inspection, tiny parasites like Anisakis can still be missed. Proper freezing remains the most reliable method to eliminate parasites before consumption.