HUNTING/FISHING — My outdoors column this week discusses some of the disturbing parasites waterfowl hunters and anglers have discovered in the ducks and fish they've harvested in the Inland Northwest.
They're natural; been around for a long time, and in most cases the game and fish are still safe to eat — as far as we know — as long as you cook the meat to at least 180 degrees.
But would I eat visibly parasitized meat? What do you think?
Waterfowlers: The photo above shows a mallard infested with the sarcocystis parasite, better known as “rice breast.”
Fishermen: Click on the document attached to this blog post to see the pamphlet “Common Parasites and Diseases in Washington Fish,” prepared by the Washington Department of Fish and Wildlife.
Hunters note that the meat of rabbits, bears and cougars also must be thoroughly cooked to prevent exposure to serious diseases: tularemia and trichinosis.