一直以来,海水鱼因其营养丰富和味道鲜美而被视为一类优质食材。烹调海水鱼的方法非常多,煎炒烹炸都能将其制成美味佳肴。在众多的烹调方法中,号称能够最大程度保留海水鱼营养成分以及新鲜口感的生食,在近些年逐渐流行了起来。只是,生食少了烹煮环节,那些本可以被高温处理杀死的寄生虫和细菌是否会增加生食海水鱼的风险?关于生食海水鱼与感染寄生虫病之间的关系,有这样一种说法:寄生虫无法生活在海水中,因此海水鱼体内没有寄生虫存在;只要注意厨具和餐具的卫生,就不必担心寄生 Marine fish have long been considered a premium ingredient for their nutrient richness and delicious taste. There are many ways to cook saltwater fish, which can be made into delicacies by frying and frying. Among the many cooking methods, raw food, which claims to maximize the nutritional content of marine fish and fresh taste, has gained popularity in recent years. Just that there is less risk of eating raw marine fish when parasites and bacteria that could have been killed by high-temperature treatment would increase the risk of eating fresh-eating marine fish. There is such a statement about the relationship between raw marine fish and parasitic infectious diseases : Parasites can not live in sea water, so there is no presence of parasites in the body of the saltwater fish; as long as attention is paid to the hygiene of the kitchenware and tableware, there is no need to worry about parasitism