A mullet ceviche is part of our gastronomic identity. However, science has recently documented a finding that deserves attention, not alarm. An inter-institutional study between Universidad Espíritu Santo (UEES), Universidad de las Américas, Universidad Central, Instituto Nacional de Biodiversidad (INABIO) and the National Institute of Infectious Diseases (NIID) of Japan, identified for the first time in Ecuador the presence of the parasite Contracaecum overstreeti in the flesh of the mullet (Mugil cephalus), the same that is commonly consumed in Ecuador.
Although there are no confirmed human cases of the disease known as anisakidosis in the country., However, there is evidence that the parasite is circulating in fish for consumption, as is already the case in other countries in the region where eating raw fish is more common, such as Peru. Anisakidosis is a disease that can cause abdominal pain or allergic reactions in susceptible people.
The study showed that larvae can remain in the flesh of fish that is marketed. We emphasize that methods such as lemon, salt, vinegar or cold smoking do not remove them. Only the complete cooking or the proper freezing inactivate the parasite.
The objective of this research is not to generate fear or discourage the consumption of fish, an essential food in the Ecuadorian diet. On the contrary, it seeks to to alert from scientific evidence and reinforce a practice that is already part of our culture: cooking food properly.
Link to the scientific article: https://www.sciencedirect.com/science/article/pii/S2213224425001506?ref=pdf_download&fr=RR-2&rr=9c2a32eb5c779afb
