Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
A recent story out of California has us very...concerned.
So this recent story out of Fresno has us more than a little concerned—and lot squeamish. It seems there was a local resident who just loved his salmon sushi so much that he ate the raw fish almost every single day. He probably had a wonderfully low cholesterol level. Unfortunately he also had a wonderfully large—as in 5 feet, 6 inch—tapeworm just chilling out in his intestines. Right up until it wasn’t and it decided to evacuate the premises while he was, er, “on the throne.”Okay—compose yourself. Lets get back to some basic science here before we freak out. First, just because he ate a lot of sushi and he also had a ginourmous tapeworm doesn’t mean that the two are related, right? Well, as it turns out there is a pretty solid connection. Early last year the CDC issued a report warning that the Japanese Broad Tapeworm had been found in stocks of Wild Pacific Salmon caught in Alaska and that salmon caught anywhere along the Pacific Coast is likewise at risk. And Wild Pacific Salmon is one of the more common varieties served in our sushi restaurants?So should you stop eating it? Given how much we eat the instances of tapeworm infection are very rare (in 2016 the Vancouver Sun reported that in the previous decade, there had been roughly two dozen cases of this type of tapeworm infection in all of B.C.). This is partly because the Province’s sushi regulations require fish be frozen to at least -20 degrees Celsius for at least a week to kill all possible bacteria. Problems arise when individuals or, in theory, unscrupulous restaurants, don’t follow these regulations or simply try to use regular fresh salmon as sushi. We now have 5 feet, 6 inches of reasons why doing either is bad idea.