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Other guy who worked in a fish factory in Iceland. Most fish were simply cutting around bone, easy enough. Salmon and cod were the hardest. Salmon, because you had to pry out each individual bone with pliers (and they were tough). Cod, because after filleting you had to individually remove nematodes with the end of your knife.

P.S. fun fact, the cutting floor NEVER smelled fishy, we had thousands of pounds of fish but the place was cleaned after each day, though my clothes smelled like the ocean after a day of no wash.

Sometimes the move around on the table when you prod them out with your knife. ;)

Anything but cod really. That's also how I can tell quality fish now, when I'm eating out if there's little golden curls in the meat of the fish, that's nematodes. A good fish supplier will remove 99.9%.

The problem for us wasn't necessarily the consumer, if our clients had a single complaint they usually dropped us, it was a cut throat business. (Heh heh)

Edit: there's a few fish that get them, but they die in freezing or cooking and won't hurt you. You've probably seen them before in your fish and chips.

I thought so too... but after research you'll see that there's like hundreds of fish parasites, those are just the ones you see. When fish is flash frozen then cooked, it's all good. And sushi in the US at least has to undergo a lot to ensure there's no possibility for illness.

I wouldn't eat it for a week, then remembered how good it was deep fried with malt vinegar. And they aren't the only ones with big nematodes, I've found them in everything, just more abundantly in certain fish.

Nematodes are not a human parasite, and fish in the US is VERY safe. I actually prepared ceviche from fish I bought down the street the other day. Now hydatid cysts in your liver from ceviche you bought in Peru, that should scare you.