Eating raw food, whether they are meat or fish or vegetables, has been around for ages. From a hunter gutting his kill and having a slice out of its heart or liver to burying fresh fish and preparing ceviche to the popular sushi, some people just prefer raw rather than well done. Of course, there is a solid reason why the norm is to cook your meal first before consuming it.
It could be red meat, chicken of the sea, or shellfish, but food poisoning is the greatest danger besides parasitic infections and metal poisoning. Yet no one is stopping anyone from exploring the plethora of raw bar catering NYC bistros that have bitten into the uncooked meal trend like fashionable predators. That is because the safety concerns can be handled and after all, sushi has been around for a long time and majority of who have consumed it have not been utterly destroyed by some hideous infection or contamination.
According to research, it is not really so much about the probability of getting food poisoning per se, but because people are shoving ridiculously large amounts of raw stuff into their throats. With the availability of more stuff to be eaten alive, diners disregard the quantity they devour. More is not necessarily merrier in this case, because instead of benefiting from the renowned nutritious reputation, it will a situation of too much of a good thing is certainly bad.
Essentially, putting your grub in extremely high and extremely low temperatures will cook it and kill the harmful pathogens. This is how sushi and sashimi from reputable sources are safe for consumption, because sushi grade seafood are certified to be frozen and free from the microscopic bad guys. Oysters pose vibrio risk when they are ingested uncooked during the summer, when decay and rot are faster with all the humidity and the weather just makes all the ice pointless.
You can get vibrio vulnificus from oysters if you consume them at the wrong season, such as summer, when heat thaws the ice designed to keep them fresh. Severe cases can lead to septicemia, and that is a situation you do not want to find yourself into. Vibrio vulnificus is not caused by pollution because they are natural inhabitants of the warm waters of the sea, so it is pointless to justify that your delightful shellfish are from clean sources. Rather, just order your oysters during the colder months.
Menu items in an ideal raw bar are typically seasonal for quality control. If you are doubtful, consult the maitre d or the waiter on the dishes they recommend. Scallops are best bets except in red tide seasons.
Signs of life, most especially movement, should be always checked when going for fish and crustaceans. They should also be wading in seawater even when served. Fish eyes should bulge a little and must be clear, not blurred or cloudy.
Beware of misshapen clams and tap them to know if they are still living. If they are dead, their shells will not close shut when you do so. They should not gape, and the clam meat should never be dry.
As a general rule, stick to the restaurant you trust. Opt for the farmed variety with their pedigrees written on the menu. And yes, do your research and keep your eyes on restaurant reviews, recommendations, and news.
It could be red meat, chicken of the sea, or shellfish, but food poisoning is the greatest danger besides parasitic infections and metal poisoning. Yet no one is stopping anyone from exploring the plethora of raw bar catering NYC bistros that have bitten into the uncooked meal trend like fashionable predators. That is because the safety concerns can be handled and after all, sushi has been around for a long time and majority of who have consumed it have not been utterly destroyed by some hideous infection or contamination.
According to research, it is not really so much about the probability of getting food poisoning per se, but because people are shoving ridiculously large amounts of raw stuff into their throats. With the availability of more stuff to be eaten alive, diners disregard the quantity they devour. More is not necessarily merrier in this case, because instead of benefiting from the renowned nutritious reputation, it will a situation of too much of a good thing is certainly bad.
Essentially, putting your grub in extremely high and extremely low temperatures will cook it and kill the harmful pathogens. This is how sushi and sashimi from reputable sources are safe for consumption, because sushi grade seafood are certified to be frozen and free from the microscopic bad guys. Oysters pose vibrio risk when they are ingested uncooked during the summer, when decay and rot are faster with all the humidity and the weather just makes all the ice pointless.
You can get vibrio vulnificus from oysters if you consume them at the wrong season, such as summer, when heat thaws the ice designed to keep them fresh. Severe cases can lead to septicemia, and that is a situation you do not want to find yourself into. Vibrio vulnificus is not caused by pollution because they are natural inhabitants of the warm waters of the sea, so it is pointless to justify that your delightful shellfish are from clean sources. Rather, just order your oysters during the colder months.
Menu items in an ideal raw bar are typically seasonal for quality control. If you are doubtful, consult the maitre d or the waiter on the dishes they recommend. Scallops are best bets except in red tide seasons.
Signs of life, most especially movement, should be always checked when going for fish and crustaceans. They should also be wading in seawater even when served. Fish eyes should bulge a little and must be clear, not blurred or cloudy.
Beware of misshapen clams and tap them to know if they are still living. If they are dead, their shells will not close shut when you do so. They should not gape, and the clam meat should never be dry.
As a general rule, stick to the restaurant you trust. Opt for the farmed variety with their pedigrees written on the menu. And yes, do your research and keep your eyes on restaurant reviews, recommendations, and news.
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