What happens if you eat too much raw fish?

Consuming raw fish excessively may lead to parasitic infections, bacterial contamination, heavy metal accumulation, digestive discomfort, and allergic reactions. In severe cases, it can negatively impact health. Therefore, intake should be moderated and food safety carefully observed. If symptoms such as abdominal pain, diarrhea, fever, or skin itching occur after eating raw fish, prompt medical attention is recommended.

1. Parasitic Infections: Raw fish (such as salmon and tuna) may carry parasites like *Anisakis*. Frequent consumption increases the risk of infection. These parasites can invade the gastrointestinal tract, causing abdominal pain, nausea, and vomiting, and may even penetrate the intestinal wall, leading to more serious complications.

2. Bacterial Infections: Raw fish is susceptible to bacterial contamination, including *Vibrio parahaemolyticus* and *Listeria monocytogenes*. Consuming large amounts allows these bacteria to multiply in the body, potentially triggering acute gastroenteritis with symptoms like diarrhea, vomiting, and fever. Individuals with weakened immune systems are at higher risk.

3. Heavy Metal Accumulation: Large deep-sea fish (such as tuna and shark) are at the top of the food chain and tend to accumulate heavy metals like mercury and lead. Excessive consumption of raw fish can lead to the buildup of these toxins in the body, potentially damaging the nervous system, digestive system, and kidneys over time.

4. Digestive Discomfort: The proteins and fats in raw fish are not broken down by cooking, making them harder to digest. Overconsumption can overload the gastrointestinal system, especially in individuals with weak digestion, leading to bloating, acid reflux, and indigestion.

5. Allergic Reactions: Foreign proteins in raw fish are more likely to trigger allergies. Eating large quantities increases the risk of allergic reactions, which may include skin itching, red rashes, or hives. In severe cases, life-threatening symptoms such as difficulty breathing and laryngeal edema may occur.

When selecting raw fish, opt for products from reputable sources that have been stored under proper cold-chain conditions. Always ensure freshness before consumption. Limit frequency to no more than 1–2 times per week, with small portion sizes. Consuming accompaniments like wasabi and ginger may help reduce bacterial risks to some extent.