Can dogs eat raw farmed fish?

CrimsonO2CrimsonO2
edited August 2009 in General
I've read up on not feeding raw fish from the pacific because of bacterial infection, but what aobut farmed fish? The better half and I are making panko-breaded tilapia and wondering if we can spoil the birthday boy with a little bit of uncooked tilapia.

Thoughts advice from the RAW feeders in the group?

Thanks,
Jesse

Comments

  • yukidomariyukidomari
    edited November -1
    Personally I never feed farmed fish. If you've ever seen a fish farm, you'll know they're more likely to have mites, worms, etc from the tight and overcrowded quarters they live in.

    Tilapia, farmed or not, are a good fish option since they're usually young when caught and not high in heavy metals like tuna, swordfish, or shark can have.

    In either case, you can pretty much feed just about any fish if your dog will have it provided you deep freeze it for about 3 days. So my advice is to do that.
  • tsukitsunetsukitsune
    edited August 2009
    We feed raw tilapia straight from the grocer with no issues... although when we can find sources, I much rather fresh caught smaller fish like sardines, smelt, anchovy. I love trout, mahi mahi and tilapia, so I buy it for myself often, and save little chunks, skin or innards for the shibas, raw.
  • CrimsonO2CrimsonO2
    edited November -1
    Thanks!
    I gave Ichi a little bit of the tilapia thawed, he loved it...to the point where he wouldn't eat his kibble until later....spoiled booger.

    Jesse
  • CaliaCalia
    edited November -1
    Don't know much about raw (except that no matter what the meat, even if you plan on cooking it for yourself, it must be kept in the freezer for at least a week), but I know that farm raised fish are worse than wild. The farm fish don't get as much exercise, their diet isn't as varied, and in the case of farm-raised salmon there is higher mercury levels in their system. Plus, the meat for farm raised isn't as 'pretty' looking as the wild caught, so sometimes they'll add dies or colorings to make it more appealing. For example, wild caught salmon (sorry, salmon is my fave fish to eat) is naturally a bright pinkish/reddish color, while farm raised is kind of a greyish pink to which they color up to a red.

    Personally, I would keep to as much wild caught fish as possible and freeze it for a week or two to get rid of any parasites or bacteria.
  • WrylyBrindleWrylyBrindle
    edited November -1
    I love salmon, too and I like it good and red (but undyed). When my brother lived in Alaska, he said the locals prefer the paler salmon flesh. Go figure.
  • tsukitsunetsukitsune
    edited November -1
    The freezing in a standard freezer/fridge only halts the mobility and thus reproduction of any parasites in the wild game. Most freezers are not set to 0 degrees or below, sub 0 is where the parasites begin to die.
    http://seafood.ucdavis.edu/pubs/parasite.htm
  • CrimsonO2CrimsonO2
    edited November -1
    Having lived in Juneau, AK for over 13 years, I grew up with wild salmon and other fish. However, wild is harder to come by around Southern California.

    Jesse
  • yukidomariyukidomari
    edited November -1
    Haha, Jen, you're right!

    I meant "deep freeze" as in an industrial freezer - we stick all the raw stuff in Yoshiki's friend's Japanese restaurant's industrial freezer.
  • CaliaCalia
    edited November -1
    Yeah, deep freezing is also what my mother does for all her meats (she's a real carnivore) and keeps a sub-zero freezer in the basement just for that purpose.
  • tjbart17tjbart17
    edited November -1
    The Monterey Bay Aquarium here in Cali puts out booklets on "safe" seafood. Here is the link to them if you would like to check it out.

    http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_whatsnew.aspx
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