According to La Press Canadienne, the Anisakis worm is affecting wild salmon populations around the world.
The parasite has already been found in over 200 fish species, including herring and mackerel, but often in smaller quantities. Farmed salmon, sold in grocery stores, are not affected by the parasite.
The Department of Natural Resources and Wildlife noted that consumption of infected wild Atlantic salmon could be harmful if not cooked sufficiently.
The department suggests that those who have fished wild Atlantic salmon should not eat any highly contaminated fish, and should remove any larvae before cooking. The fish must reach an internal temperature of 63 degrees Celsius for one minute during cooking.
People who wish to eat their salmon raw must first freeze them at -20 degrees Celsius for seven days or more.