Some people would cringe at the thought of eating uncooked treats. But from sushi to cerviche, the popularity of raw cuisine has now tsunamied its way to starfishdom that almost every classy restaurant is serving these quivering little guys from the sea. And while they are considered heavenly delights to those who have acquired the taste, foodies should also be aware of the catch.
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.
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.
Because extremely cold temperatures can also murder bacteria, this is how raw food is usually prepared. Frozen in something that is not just your ordinary freezer, they are kept fresh for safe consumption. Look for sushi grade meat to be assured you are getting non contaminated stuff.
Via the wisdom of old folks, it is said that one should shellfish only in months that have a letter r in their name. In 2014, twice as many persons have contracted vibriosis in the summertime. Vibrio vulnificus may lead to severe gastrointestinal problems and septicemia.
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.
To avoid parasites from rare fish, expect to find a lot of seawater when your order is served. Look at your food straight in the eye, and they should be clear, not cloudy. Take note of the smell as well, because bad smells are the best giveaway to harmful food. Should you be suspicious, have it returned to the kitchen and be replaced.
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.
Your risks are lower if you will simply eat cooked food, but if you like them rare, be vigilant. They are strictly off limits when you are pregnant, old or have a compromised immune system. Eat where the crowd is to ensure that you are getting not just good food sources but also trustworthy ones.
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.
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.
Because extremely cold temperatures can also murder bacteria, this is how raw food is usually prepared. Frozen in something that is not just your ordinary freezer, they are kept fresh for safe consumption. Look for sushi grade meat to be assured you are getting non contaminated stuff.
Via the wisdom of old folks, it is said that one should shellfish only in months that have a letter r in their name. In 2014, twice as many persons have contracted vibriosis in the summertime. Vibrio vulnificus may lead to severe gastrointestinal problems and septicemia.
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.
To avoid parasites from rare fish, expect to find a lot of seawater when your order is served. Look at your food straight in the eye, and they should be clear, not cloudy. Take note of the smell as well, because bad smells are the best giveaway to harmful food. Should you be suspicious, have it returned to the kitchen and be replaced.
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.
Your risks are lower if you will simply eat cooked food, but if you like them rare, be vigilant. They are strictly off limits when you are pregnant, old or have a compromised immune system. Eat where the crowd is to ensure that you are getting not just good food sources but also trustworthy ones.
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