Care­ful with your catch

Trout & Salmon (UK) - - Letters -

I think re­cent ad­vice I have re­ceived should be dis­trib­uted to as many fish­er­men as pos­si­ble. This small grilse (pic­tured right) was caught on the South Esk at the end of Au­gust. The vent was ex­tended and bleed­ing. We were ad­vised by Tom Mar­shall, a well-known salmon fish­er­man, that the cause was liver fluke, which had af­fected the fish’s liver. It is caused by the fish scav­eng­ing on the seabed due to the lack of its nor­mal diet of sand eels and shrimp. The fish should be frozen for at least 24 hours (to at least mi­nus 20 deg C) be­fore gut­ting to kill the par­a­sites. Fail­ure to do so could re­sult in the liver fluke trans­fer­ring to hu­mans. Once frozen and cleaned, the fish is edi­ble. It may also be worth re­port­ing cases of liver fluke to beat ad­min­is­tra­tors to as­sess the ex­tent of the prob­lem.

Alan Jones, Kin­car­di­neshire

A bleed­ing vent may in­di­cate liver fluke.

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