This is another good link, with easily comprehensive information:
Eating fish safely: The prevention of Anisakiasis - Department of Health
Brief marinating (several hours) may not be always sufficient to kill parasites, especially if they are already deeper (the fish was not dispatched quickly).
The document show examples of fish food where humans were infected with parasites after consuming them:
- Ceviche and lomi lomi : raw fish marinated in lemon juice with other ingredients.
- Wild salmon eggs
- Sushi and sashimi: slices of raw fish and other ingredients, like rice.
- Lightly pickled herring
- Anchovies in vinegar
- Cold smoked fish
- Undercooked fish
Well, it won't stop me from eating sushi, but it is good to know how to reduce the risk, which is also mentioned there, and in the documents listed before. Also it is good to know what parasites you can expect in diverse species, and how much resistant they are against marinating / smoking / salting / cooking.
Look for example here:
Common Parasites of California Marine Fishes - it shows how to handle individual types. They also write:
Quote:
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Don't count on the pickling, curing processes, or home refrigerators (most of which cannot attain the cold temperature required) to kill the larvae.
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PS: I especially like the advice of treatment at practically all of the types: "
Treatment: Remove and handle as usual."
