A healthy, balanced diet is often emphasized as part of a proper lifestyle. However, as city dwellers may be able to attest to, buying all the necessary items in such a diet is not the easiest (or cheapest) task in an urban context, and may also require extra time. Western consumers should take note that seafood and shellfish, served raw or cooked, are a significant source of nutrients and protein, and not only an alternative lifestyle choice for those who enjoying experimenting. It may be worth one;'s while to explore raw bar catering NYC.
The nutritional importance of seafood lies in its concentrations of omega 3 and omega 6 fatty acids, which nourish the neurological system (brain and nerves), as well as the high protein value of seafood in general (it is similar to chicken or prime beef). The skeletons of fish, which is sometimes edible in the smaller species, also contains important minerals.
Raw bars serve the seafood in various forms, some of which may be familiar to the Western consumer, others not. As an example, there is the carpaccio style, which is a traditional Italian dish, usually made with uncooked red meat. Preparing it with a marine animal is therefore not so different to what the customer may be used to. On the other hand, sushi is the traditional Japanese seafood cuisine, although it has established a significant presence in other parts of the world.
The concept of raw meat, or raw protein, may also be daunting to some consumers. It may simply not be part of their dietary experience, or they may be have been swayed by scare-stories shared by biased or uninformed acquaintances. They should, however, realize that the serving of such dishes has a long history. Also, appropriate preparation, storage and presentation preempt the risk of disease.
However, for those who refuse to partake of raw dishes, some raw bars offer cooked versions too. These are marine dishes which involve cooked seafood, such as stews or steamed shellfish. So, the customer may exercise their preference in this regard.
The emphasis in the menu of a raw bar is on shellfish. Examples of these are prawns, oysters, clams and mussels, all of which are present in various species. This translates into a large diversity of possible offerings, and each bar may offer different species. The customary presentation is with a citrus condiment, such as lemon juice, or sometimes with alcohol. As a separate menu section, there is sushi, which already has an established presence in Western dining experience.
As to the cooked dishes, these might be more known to American patrons. Salmon is a staple favourite, and is sold cured, while clam chowder is a popular recipe on its own. Other dishes, such as steamed clams and poached shrimp, are not so far removed from Western cuisine either. Patrons who want to prepare these dishes at home may find that observing their preparation in the raw bar is an interesting lesson in their perfection.
For those who are tired of the mundane succession of microwave dinners, takeaways and vitamin tablets, seafood is a realistic alternative. Maintaining the right diet in the city is sometimes challenging, so seafood offers a highly nutritious option.
The nutritional importance of seafood lies in its concentrations of omega 3 and omega 6 fatty acids, which nourish the neurological system (brain and nerves), as well as the high protein value of seafood in general (it is similar to chicken or prime beef). The skeletons of fish, which is sometimes edible in the smaller species, also contains important minerals.
Raw bars serve the seafood in various forms, some of which may be familiar to the Western consumer, others not. As an example, there is the carpaccio style, which is a traditional Italian dish, usually made with uncooked red meat. Preparing it with a marine animal is therefore not so different to what the customer may be used to. On the other hand, sushi is the traditional Japanese seafood cuisine, although it has established a significant presence in other parts of the world.
The concept of raw meat, or raw protein, may also be daunting to some consumers. It may simply not be part of their dietary experience, or they may be have been swayed by scare-stories shared by biased or uninformed acquaintances. They should, however, realize that the serving of such dishes has a long history. Also, appropriate preparation, storage and presentation preempt the risk of disease.
However, for those who refuse to partake of raw dishes, some raw bars offer cooked versions too. These are marine dishes which involve cooked seafood, such as stews or steamed shellfish. So, the customer may exercise their preference in this regard.
The emphasis in the menu of a raw bar is on shellfish. Examples of these are prawns, oysters, clams and mussels, all of which are present in various species. This translates into a large diversity of possible offerings, and each bar may offer different species. The customary presentation is with a citrus condiment, such as lemon juice, or sometimes with alcohol. As a separate menu section, there is sushi, which already has an established presence in Western dining experience.
As to the cooked dishes, these might be more known to American patrons. Salmon is a staple favourite, and is sold cured, while clam chowder is a popular recipe on its own. Other dishes, such as steamed clams and poached shrimp, are not so far removed from Western cuisine either. Patrons who want to prepare these dishes at home may find that observing their preparation in the raw bar is an interesting lesson in their perfection.
For those who are tired of the mundane succession of microwave dinners, takeaways and vitamin tablets, seafood is a realistic alternative. Maintaining the right diet in the city is sometimes challenging, so seafood offers a highly nutritious option.
