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.