VulcansGM

It is simply part of eating fish, especially if you buy a lot of wild caught product. I've had customers freak out, had one threaten to call the health department because of a worm she found in a faroe salmon, which was pretty funny.

In the United States most fish that is served raw as sushi is required to be frozen at a certain temperature and length of time to assure that most of the bad stuff is killed off. (Most) Tuna is the exception because it tends to be pretty free of this stuff.

That said many suppliers freeze it anyway just to be safe.

Relatively common, more-so in some fish (cod and certain kinds of salmon especially) than others. If you eat a fair amount of fish, you've eaten worms. And as long as you cook it (or freeze it long enough) it is entirely safe.

Haha, christ. I understand it to an extent - in the last few years distrust of seafood has kind of gone 'viral'. I have friends/family ask me about certain products, risks, etc because they read something online. Recent exposes on fraud don't help either. And there is a lot of weird shit that happens in the seafood industry and it definitely pays to inquisitive and informed about what you're eating.

But there is a difference between being an educated shopper and being paranoid which is what I consider my customers who freak out about worms and vague, mysterious, "toxins" to be.

But a chef? Fuck, he has NO excuse.

Right. And be smart. You're not getting Red Snapper at $6.99/lb. If it is too good to be true, it is.