With Eid al-Fitr approaching, herring becomes a popular choice in Egyptian celebrations, but concerns about its safety arise due to reports of larvae or worms in some market fish.
Origin and Processing of Herring
Herring is made from “herring” fish found in the cold, salty seas of Northern Europe, including Norway, Sweden, and Finland, and resembles mackerel. The preparation process includes washing the fish, soaking it in a specific brine solution, drying, and smoking it with natural wood to achieve the dark golden color and distinctive flavor.
Avoiding Spiral Worms
Ibrahim Abdel Fattah warned that consuming spoiled herring may lead to serious food poisoning, as spiral worms or larvae appear due to improper storage or exposure.
Selecting Safe Herring
To ensure safety, the fish should be relatively dry, firm, and free of unusual odors. It is recommended to buy from trusted sources, check packaging integrity, and store in proper refrigeration.
Storing and Cooking Herring
Herring can be kept in the fridge for two days or frozen for one day to ensure any larvae are dead. Cooking thoroughly adds an extra layer of safety.
For more details and the latest news, follow Misr Connect
