The article recounts a personal experience with finding live worms in a high-quality sockeye salmon purchased from Whole Foods. Initially shocked and disgusted, the author learns from online research that such worms are not uncommon in salmon and pose no health risk if the fish is cooked at the proper temperature or frozen. This experience serves as a reminder of the realities of consuming wild-caught seafood, despite its perceived luxury.
"After taking a moment to scream internally and hop around the kitchen doing that awkward little disgusted dance, trying to shake the trauma off..."
"I learned the most horrifying fact of all: This is completely normal. According to a professor from the University of Illinois, these parasites are harmless if cooked properly."
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