I know we have discussed this one before, but after catching a fish last week, I got curious about the worm discussion again.
My general understanding is that they are basically in every swordfish. (I'm talking about the thin white ones in the meat). They can be anywhere in the meat, but have a higher density in the belly meat. I usually pop out the pieces that I see before I cook and throw out steaks if they are extremely wormy. I imagine that when you cook the fish, the worms die, but what if you accidentally ingested one alive? My assumption is that they aren't the type of worms that could survive human stomach acid, but what do I know... Just fishin for any scientific information or plain old opinions about these worms.
On a side note, I did see a different parasite (at least I think it was a parasite) in the fish's body cavity somewhere around the stomach. It looked almost like a yellow caterpillar and was squirming all around. Kind of a freaky creature.
Last general question: What portion (if any) of the belly meat is discarded from commercial catch? I assume fish is sold to the markets as a core, but do the markets sell every piece of meat? I usually wipe or cut off the slimy coating and the rest cooks up just fine (maybe even better than the rest).