ABSTRACT 



The nematode parcisite Anisakis sp. canbe recovered, ! 



relatively unaltered, from chum salmon musculature by i 



high temperature (52° ± 2" C.) peptic digestion of the * 



flesh. The procedure, which is presented in detail, ; 



appears to be more thorough in isolating the parasite |j 



than dissection of the flesh and manual isolation of I 



the worms. In addition, the procedure is rapid, com- \ 

 paratively simple, economical, and suitable for the 

 examination of large numbers of samples. 



The population of Anisakis sp. larvae in chum 

 salmon appears to be concentrated in the ventral sec- 

 tion of the fish, that is, below the lateral line, 

 which suggests that only the ventral quarters of the 

 fish need to be exeimined for estimating infection 

 intensity. 



