Det finns riktlinjer och standarder för antalet Nematoder i en viss mängd fisk. Vissa typer av fisk är mer mottagliga än andra, så du kanske vill ändra din beställning från COD och Monkfish till något annat.
Här finns en dokument från FAO (FN: s livsmedels- och jordbruksorganisation). Det förklarar hur maskarna kommer dit, säkerhetsåtgärderna och hur man undviker att betjäna dem.
The only way to reduce the numbers of parasites reaching the consumer is to inspect the fish and process them in such a way that most parasites are removed.
Ett utdrag om säkerhet (för varaktighet):
There have been cases of human illness caused by the ingestion of live Phocanema or Anisakis larvae in countries where raw or lightly cured fish is commonly eaten. By 1980, there had been only one reported case of illness in the United Kingdom caused by larval round worms from fish; this is because in the UK fish products are normally cooked before consumption. Phocanema and Anisakis larvae are killed in 1 minute at a temperature of 60°C or over. In practice this means that cooking a fillet 3 cm thick for 10 minutes at 60°C will kill any worms present. The temperature of a cold smoking process, for example kippering, is not high enough to kill parasites, but in a commercial hot smoking process a high enough temperature is usually maintained for long enough to kill them. Freezing of fish at - 20°C for 60 hours kills all worms.