The larvae of the anisakis live in the digestive tract of many species of fish such as herring, sardines, anchovies, cod, hake, horse mackerel and mackerel, among others. When raw fish is consumed, marinated or undercooked.Thermal treatment: Anisakis larvae are sensitive to heat, at temperatures of 55ºC or 60ºC, which is why it should be boiled, and many people acquire this disease through sushi PLISSSSSSSSSSSSSSSSSSSSSSSSSSS
BRAINLIST I need them to level up
