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.
There are dangers in eating something without cooking it thoroughly, from bacteria to pollution to contamination and parasites. But because of its taste, texture, health benefits in terms of preserving nutrients, and the boasting rights to a super fresh and expensive menu, the new trend in the food industry are raw bar catering NYC restaurants. Yet those waves of customers would not be returning to their favorite rare snack if they were not at least 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.
Climate and season can also affect your meal. Oysters give people vibriosis when eaten during summertime, which causes a variety of gastrointestinal issues and even septicemia. They are not caused by pollution, and dining on your clammy friends during the colder months are the best way to be safe.
That is why most raw bars are also seasonal, or their menu items vary depending on the season. Environmental hazards such as red tide will also affect the quantity and quality of available ocean meat. When in doubt, always ask your server the freshest thing they have for the moment as this can absolve you from the risks. Scallops are generally safe and you are more likely to find a pearl in your clam than get food poisoning as long as you check the freshness factor.
The amount of seawater in your food will also determine how fresh your meal is. Look for movement to ensure your drunken shrimp and odori ebi are indeed alive. Look at the eyes of your fish and check if they are clear and not milky.
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.
There are dangers in eating something without cooking it thoroughly, from bacteria to pollution to contamination and parasites. But because of its taste, texture, health benefits in terms of preserving nutrients, and the boasting rights to a super fresh and expensive menu, the new trend in the food industry are raw bar catering NYC restaurants. Yet those waves of customers would not be returning to their favorite rare snack if they were not at least 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.
Climate and season can also affect your meal. Oysters give people vibriosis when eaten during summertime, which causes a variety of gastrointestinal issues and even septicemia. They are not caused by pollution, and dining on your clammy friends during the colder months are the best way to be safe.
That is why most raw bars are also seasonal, or their menu items vary depending on the season. Environmental hazards such as red tide will also affect the quantity and quality of available ocean meat. When in doubt, always ask your server the freshest thing they have for the moment as this can absolve you from the risks. Scallops are generally safe and you are more likely to find a pearl in your clam than get food poisoning as long as you check the freshness factor.
The amount of seawater in your food will also determine how fresh your meal is. Look for movement to ensure your drunken shrimp and odori ebi are indeed alive. Look at the eyes of your fish and check if they are clear and not milky.
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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