General
Fish is a very valuable foodstuff. However, fresh and frozen freshwater and marine fish represent a sensitive product group from a hygiene point of view. Poor hygiene can lead to the proliferation of pathogenic germs. Other health risks include parasites,residues and contaminants such as heavy metals, veterinary drugs and pesticides. The consumption of certain butter mackerel (e.g. in sushi dishes) can cause severe digestive disorders in sensitive individuals.
Dietary recommendations
Fish is a highly valuable food and contains many important nutrients such as protein, vitamin D, and iodine. Fatty marine fish, such as salmon and herring, as well as trout, are excellent sources of valuable omega-3 fatty acids. Two of these omega-3 fatty acids are particularly important: docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). They contribute to normal heart function and help maintain normal blood pressure. DHA also contributes to the maintenance of normal brain and eye function and should therefore be a regular part of the diet. According to the recommendations of the Austrian Food Pyramid, one portion of fish should be consumed per week (equivalent to a piece about the size of the palm of your hand and as thick as a finger). Excessive consumption of predatory fish such as tuna, swordfish, halibut, and pike should be avoided by young children, pregnant women, breastfeeding women, and women who are planning to become pregnant, as these fish may sometimes contain elevated levels of mercury.
Situation in Austria
On average, every person in Austria eats eight kilograms of fish per year. Around 6% of the fish consumed is produced in Austria, the rest is imported(Statistics Austria). Controls to ensure the quality of imported goods and to combat illegal fishing are carried out by the Federal Office for Food Safety (BAES) at all trade levels.
In addition, fish and fish products are routinely analyzed by our experts and the food inspection agencies of the federal provinces in the course of food inspection in Austria. Fresh and frozen freshwater and marine fish represent a sensitive commodity group from a hygienic point of view. Due to its composition (low connective tissue content, high concentration of free amino acids, high content of unsaturated fatty acids), fish meat is highly perishable. Within the framework of food inspection, fish are examined for numerous inspection aspects, such as:
- hygiene deficiencies incl. pathogenic germs
- parasites (nematodes)
- Labelling deficiencies or misleading information
- Residues and contaminants, e.g. heavy metals, veterinary drugs, pesticides.
Tips
- When purchasing and transporting, ensure that the cold chain is maintained.
- Before consumption, check the use-by date, do not eat after expiry.
- Sushi quality fish must have been frozen. If you prepare sushi yourself, ask when buying fish. If unclear, the fish should be frozen before preparing it yourself (at least -20 °C for 24h). Also, if you want to pickle a fresh fish at home in salt or marinade in the traditional way, be sure to freeze it beforehand.
- Parasites are reliably killed even when heated, at 70 °C.
- If you have found threadworms in the fish, then contact thefood inspectorate in your federal state and lodge a complaint about the product in the store.
Butter mackerel
"Butterfish" is the misnomer given to various species of fish, some of which are unrelated. Snake mackerel are by-catches of tuna fishing, while the real butterfish from the perch family are excellent edible fish, the snake mackerel often wrongly called butterfish can cause health problems for sensitive persons.
Currently, two species in particular are on the market in Austria: the butter mackerel Lepidocybium flavobrunneum (English: Escolar) and, more rarely, the oil fish Ruvettus pretiosus (English: Oil Fish). Both are usually offered in the form of steaks and are characterized by firm, almost white, boneless flesh when raw.
In the case of mackerel, the meat contains 18 to 21% oils, with over 90% of these oils consisting of indigestible wax esters. These wax esters, possibly together with elevated histamine levels, can cause severe gastrointestinal upset in sensitive individuals. Symptoms are yellow, oily-waxy diarrhea, sometimes accompanied by violent abdominal cramps.
Legal basis
Regulation (EC) No. 853/2004 stipulates that fish products of the snake mackerel family may only be placed on the market in wrapped/packaged form and must contain information for consumers on the preparation/cooking methods and the risk as a result of substances present that may cause gastrointestinal disorders on the label.
However, this information is difficult for consumers to find. Typically, no such information is found at retail fish counters or in restaurants. A preparation method for snake mackerel that is suitable in all cases to prevent gastrointestinal disorders is not yet known. According to the information available, the removal of the harmful wax esters is not guaranteed with the conventional methods of preparation (frying, smoking, as sushi, etc.). Furthermore, it is unclear from which consumed quantity these health impairments can occur.
Nematodes in fish
Nematodes are threadworms that are commonly found in marine fish. The fish ingest nematode larvae through food, which can then encapsulate as 1.5 to 3 cm long worm larvae in the muscles. Threadworms can also colonize humans if eaten alive. When killed, nematodes and their larvae do not pose a health hazard. Nevertheless, they must not be present in fish and fish products. In principle, producers must check fish for nematodes at every stage of processing. This is also checked during inspections at production plants and on products offered for sale. Nematodes are not a problem in domestic freshwater fish.
To ensure that consumers are still reliably protected from these parasites, EU Regulation (EC) No. 853/2004 stipulates that fish and fish products eaten raw or almost raw must be deep-frozen: for 24 hours at a temperature of -20 °C or below. The same cold treatment also applies to cold-smoked fish, especially herring, mackerel, sprat, Atlantic and Pacific (free-range) salmon, if the core temperature does not exceed 60 °C during smoking.
Last updated: 11.08.2026
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