sushi

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A Japanese raw fish delicacy that may be a vector for parasites

sushi

A Japanese raw fish delicacy that may be a vector for parasites–eg, Anasakis, which often affect sushi made from mackerel caught in early spring Endoscopy Edema, gastritis, erosion Clinical Myalgia, abdominal pain Radiology Thread-like larvae may be seen in radiocontrast studies Treatment Endoscopic removal.

sushi

(soo'she)
A traditional Japanese food made of raw fish, usually wrapped in a soft rice shell. Some raw fish contain adults or larvae of the nematodes of the family Anisakidae. In order to prevent these organisms from infecting persons who eat raw fish, the U.S. Food and Drug Administration has directed that prior to serving, the fish must be suddenly frozen to -31°F (-34.4°C) or below for 15 hr, or held in a commercial freezer at -4°F (-20°C) for 24 hr. After that period, the fish may be thawed and served.
See: anisakiasis