Rabbinical Council of California

Updated Fish List (updated 2/1/2011)

The following are the preliminary findings of various fish experts regarding the Anisakis worm.

We will update this list as new information is received.

The following fish (fresh, frozen, smoked, canned) are free of this concern:
Flounder – Only: Fluke, Georgia Banks, Channel
Gefilte Fish
Herring fillet
Lox (Farm raised, which it usually is, unless it states "wild")
Minced Fish Sticks, Minced Fish Patties, Minced Fish Cakes
Pike Pollock - Atlantic
Red Snapper (except Pacific)
Salmon - Farm Raised (e.g. Atlantic, Norwegian, Chilean, New Zealand, British Columbia)
Sardines- Philippines and Morocco
Sardines [Skinless and boneless]- All countries
Sea Bass – Only: Striped Bass, Grouper (Mexican), Blue Nose (New Zealand)
Tilapia – This is the only known variety of frozen fish [fillets] sold in stores that are completely free of the Anisakis concern
Whitefish: Michigan / Lake Superior [Some allow the Canadian as well]

The following fish are of Concern:
Canned Salmon (which is usually wild)
Cod Fish Sticks, Fish patties, Fish Cakes - Filleted
Flounder: All other types
Ocean Perch
Pollock – Alaskan
Red Perch
Red Snapper - Pacific
Salmon- wild
Sardines [with skin and bones] - From Portugal. Note: Forbidden according to ALL opinions since the Anisakis worm is found in the cavity.
Sardines [with skin and bones] from other countries- Presently under investigation

Sea Bass (Chilean)
Yellow Fin Sole
Yellow Perch

Checking: Fish with white flesh can be checked [after the skin is removed] on a light box or by shining a bright flashlight from underneath or by holding up to a bright light. They may appear as extended worms or coiled in a circle. Wild Salmon or other pink colored fish require an ultraviolet light and expertise to check.