Food is loved from well done to rare. As opposed to intentionally burnt edges, eating raw is still considered an adventurous act and most mainstream eaters will squirm at the thought of devouring animals that are still moving as you put them inside your mouth. Yet the concern is not really about shallow squeamishness but more about the obvious health risks.
Bacteria, worms, metal poisoning in fish, and overall food poisoning are potential health hazards. Yet the raw bar catering NYC scene has caught on the rest of us, and anyone wanting to get their fix should be well aware of the safety concerns. Otherwise, you might not be able to taste that squirming fish ever again if you are not careful.
While fast foods pose greater threats to our health in a long term kind of way, raw food dangers are most often instantaneous. High risk individuals such as pregnant women and those with chronic illnesses are strongly discouraged to grab the sashimi, but if you are generally healthy, you can go for that tartare for as long as you have taken your precautions. The problem is, even healthy people are making themselves at risk by consuming all those living things in dangerously large amounts when moderation is the key.
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.
Avoid chipped, broken, or disfigured shells. Do a tap test, in which a valid clam will readily close if you tap them. See if the meat of the clam is dry, and if it is, throw it away or request a replacement. Never hesitate to tell your server you have been brought bad food when it comes to dining raw.
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.
Bacteria, worms, metal poisoning in fish, and overall food poisoning are potential health hazards. Yet the raw bar catering NYC scene has caught on the rest of us, and anyone wanting to get their fix should be well aware of the safety concerns. Otherwise, you might not be able to taste that squirming fish ever again if you are not careful.
While fast foods pose greater threats to our health in a long term kind of way, raw food dangers are most often instantaneous. High risk individuals such as pregnant women and those with chronic illnesses are strongly discouraged to grab the sashimi, but if you are generally healthy, you can go for that tartare for as long as you have taken your precautions. The problem is, even healthy people are making themselves at risk by consuming all those living things in dangerously large amounts when moderation is the key.
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.
Avoid chipped, broken, or disfigured shells. Do a tap test, in which a valid clam will readily close if you tap them. See if the meat of the clam is dry, and if it is, throw it away or request a replacement. Never hesitate to tell your server you have been brought bad food when it comes to dining raw.
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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