No.
Anisakis worm in a salmon filet.
In the U.S. and most parts of Europe, fish and squid served raw must first be frozen to kill the nematodes and their larvae, which are big enough to see with the naked eye. And even if you’re unlucky enough to eat live anisakid larvae in your sushi, ceviche, or gravlax, you’ll probably be fine. The worms rarely survive long in the human gut to cause anisakiasis, which typically involves abdominal pain and vomiting.
All shellfish and fish intended for raw consumption should be frozen to -20°C for 48 hours. Salting and marinating will not necessarily kill the parasites.
RECOMMENDATIONS to avoid anisakis infection:
1- Don't heat raw or poorly cooked fish in the microwave oven: The microwaves reach a certain depth and then the heat is conveyed by conduction. The parasite may not be eradicated. Therefore this cooking method is not secure.
2- Don't undercook when you grill: the heat has to reach 60ºC right through to the inside of the fillet for at least 10 seconds.
3- Avoid pickled, marinated, carpaccio or sushi fish if it has not been frozen previously at -20ºC for at least 48 hours.
The condition seems to be common in Spain due to Spaniards fondness for raw anchovies. Experts estimate there are roughly 8,000 cases a year in Spain—that works out to about one illness for every 10,000 meals of raw fish eaten.
Researchers have estimated that Japan had around 20,000 anisakiasis cases each year in 2018 and 2019. These figures are much higher than official data.
The Japanese consume large quantities of seafood, and having raw seafood, such as sushi and sashimi, is common.
For anisakiasis, there is a large difference between food poisoning statistics from the Japan Ministry of Health, Labour and Welfare and actual incidence, researchers said.
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