Food safety risks in Spain, raw fish (anisakis), eggs and seafood

Key rules

• Freezing raw fish: Fish eaten raw or almost raw must be frozen at -20°C or below for at least 24 hours before serving.
• Marinating: Vinegar, lemon juice or salt does not make raw fish safe from anisakis.
• Runny eggs: Pregnant women, infants, older people and people with weak immunity should avoid runny egg dishes and homemade raw-egg sauces.
• Shellfish: Buy only labelled shellfish from authorised sellers and never collect it yourself.
• Mussels: Cook mussels until the shells open, but know that cooking does not remove algae toxins.

The three risks to know

Spanish food is safe to eat in general. Three habits need care: raw or lightly cured fish (anisakis), runny egg dishes (salmonella) and raw or live shellfish. Each can be reduced with simple steps.

Raw and lightly cured fish: anisakis

Anisakis is a parasite found in many sea fish, such as anchovies, hake and sardines. It is a risk in dishes like boquerones en vinagre, ceviche, sushi, and salted or lightly smoked fish.

Freezing is what makes these dishes safe. Fish eaten raw or almost raw must be frozen at -20°C or below for at least 24 hours before serving. Restaurants and food sellers in Spain must follow this rule and tell customers about it. Farmed fish raised in controlled conditions, such as farmed salmon, and fish that will be fully cooked are exempt.

At home, the steps are in the timeline below. A few points to add:

• Many home freezers do not get cold enough for the 24-hour rule. Freeze for five days at -18°C or lower instead.
• Vinegar, lemon juice, salt or marinade does not kill anisakis. Marinating alone is not enough.
• If you cook fish instead, the core must reach at least 60°C for a minute.

Runny eggs: salmonella

Raw or undercooked eggs can carry salmonella. In Spain the usual dishes are tortilla poco cuajada (a runny-centred tortilla), homemade mayonnaise and alioli, and desserts like mousse and tiramisu.

• Cook egg dishes until the yolk and white are firm.
• For sauces and desserts, use pasteurised egg products. Caterers should do this in particular.
• Keep eggs in the fridge and throw away cracked ones.
• Eat homemade raw-egg sauces quickly.

Pregnant women, infants, older people and people with weak immune systems should avoid raw and undercooked egg dishes completely.

Shellfish

Raw or live oysters and mussels can carry norovirus, hepatitis A, Vibrio bacteria and toxins from algae. Cooking does not destroy those algae toxins.

Spain's regional authorities monitor the waters where shellfish are harvested. Shellfish must be cleaned (purified) and carry a traceability label, and harvesting closes when toxin levels are too high. So:

• Buy only labelled shellfish from authorised sellers.
• Never gather shellfish yourself or buy it informally.
• Keep it refrigerated.
• Cook mussels until the shells open.

Pregnant women, older people, people with liver disease and people with weak immune systems should avoid raw oysters.

If you feel ill

If you get vomiting, diarrhoea or fever after eating any of these foods, see a doctor. Tell them what you ate. The warnings and FAQ below cover common situations.

Timeline and deadlines

• Gut fresh fish promptly, because larvae move into the flesh after death: as soon as possible after buying or catching it

• Freeze fish you plan to eat raw, marinated, pickled, salted or lightly smoked, such as boquerones en vinagre: before you marinate it, for five days at -18°C or lower in a domestic freezer

• Marinate or prepare the frozen fish once it has thawed: after the freezing time is complete

• If you cook the fish instead, heat the core to at least 60°C: for a minute

What to watch out for

• Anisakis in raw or undercooked fish: Fish eaten raw or almost raw, including marinated, salted or lightly smoked, can carry anisakis parasites. Vinegar, lemon juice and salt do not kill them. Restaurants must freeze such fish at -20°C or below for at least 24 hours before serving. At home, freeze it first or cook it through. Fully cooked fish and qualifying farmed fish do not need freezing.

• Salmonella in runny eggs: Tortilla poco cuajada, mayonnaise, alioli, mousse and tiramisu made with raw egg can carry Salmonella. Pregnant women, infants, older people and people with a weak immune system are most at risk. Cook eggs until yolk and white are firm, or use pasteurised egg for sauces and desserts. Keep eggs refrigerated, discard cracked shells and eat homemade raw-egg sauces quickly.

• Raw or live shellfish: Raw oysters and mussels can carry norovirus, hepatitis A, Vibrio bacteria and algae toxins, and cooking does not destroy the toxins. Buy only labelled shellfish from authorised sellers, never collect it yourself, keep it refrigerated and cook mussels until the shells open. If you are pregnant, elderly, immunocompromised or have liver disease, skip raw oysters.

Frequently asked questions

Does vinegar or lemon juice kill anisakis in boquerones?

No, vinegar, lemon juice, salt or a marinade alone does not kill anisakis in boquerones. Freeze the fish first, or cook it to at least 60°C at its core for a minute. Domestic freezers often need five days at -18°C or lower.

Can I eat tortilla poco cuajada or homemade mayonnaise while pregnant?

No, pregnant women should avoid runny tortilla and homemade mayonnaise or alioli, because raw or undercooked egg can carry Salmonella. The same goes for infants, older people and anyone with a weak immune system. Cooked-through egg dishes are the safer choice.

Does cooking mussels make them safe from algae toxins?

No, cooking does not destroy the marine biotoxins that shellfish can carry from algae.

Who should avoid raw oysters in Spain?

Pregnant women, older people, people with liver disease and people with a weak immune system should avoid raw oysters. Raw bivalves can carry norovirus, hepatitis A and Vibrio bacteria. Keep them refrigerated until you eat them.