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.
The good news is that food can be cooked in two ways. Traditionally, we use heat to prepare our meals, but doing the opposite and subjecting our edible friends into extremely low temperatures will also kill the nasty bacteria. This is why all fish and seafood must be sushi grade if you decide to munch on them uncooked.
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.
There are seasonal raw bars that ride the wave of how certain mollusks can only be consumed on specific times of the year, but for the omniprescent ones, it is vital to ask the server which menu item is good for you today. Having the staff recommend what you should order will let you know their freshest stock in hand so you can be worry free. There are also many species and variations of clams, oysters, and scallops, and they may differ in taste and texture as they acquire their characteristics according to which ocean they are from.
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.
The good news is that food can be cooked in two ways. Traditionally, we use heat to prepare our meals, but doing the opposite and subjecting our edible friends into extremely low temperatures will also kill the nasty bacteria. This is why all fish and seafood must be sushi grade if you decide to munch on them uncooked.
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.
There are seasonal raw bars that ride the wave of how certain mollusks can only be consumed on specific times of the year, but for the omniprescent ones, it is vital to ask the server which menu item is good for you today. Having the staff recommend what you should order will let you know their freshest stock in hand so you can be worry free. There are also many species and variations of clams, oysters, and scallops, and they may differ in taste and texture as they acquire their characteristics according to which ocean they are from.
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.
About the Author:
To learn about raw bar catering NYC diners are welcome to visit our award-winning restaurant now. For oysters and more, go to http://oystersxo.com.
