Feeding raw fish to dogs
With raw fish, there are two main things to keep in mind. One is parasites; the other is an enzyme that breaks down vitamin B1. Neither means the fish itself is bad — they are simply things to know when serving it raw.
Parasites (Anisakis)
Fish parasites are not just one species — they vary with the kind of fish and where it grew. In Japan the best-known is Anisakis, which can turn up not only in the organs but inside the flesh.
Anisakis is prevented by heating at 60℃ for at least 1 minute, or freezing at -20℃ or below for at least 24 hours.
Simply putting fish in the freezer does not guarantee this condition. Whether the center actually reaches -20℃ depends on your freezer's setting and the thickness of the fish.
(The heating and freezing conditions follow the Anisakis advisories of Japan's Ministry of Health, Labour and Welfare.)
The enzyme that breaks down vitamin B1 (thiaminase)
Some raw fish carry thiaminase, an enzyme that breaks down vitamin B1 (thiamine). This enzyme stops working once the fish is cooked.
A small amount now and then is rarely a problem, but when raw fish appears in meals day after day, vitamin B1 is known to run short. Rather than keeping raw fish in the leading role, cooking it is the basic approach.
Where BT-Throb stands
Whether to serve fish raw or cooked — families see this differently. Rather than recommending one over the other, BT-Throb gathers, food by food, the points worth knowing when serving it raw.
Check how the fish was handled at purchase and any preparation it needs, and take it in whatever form suits your dog.