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.
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.
Individuals who are categorized as high risk should never eat raw food. Pregnant women, people with chronic infections, and those with poor immune systems belong to this group. If you are in good health, then by all means, try the gravlax and the tartare. Practice moderation, though, because studies show that people who get vast amounts are as likely as the high risk group to fall ill.
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.
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.
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.
Go for restaurants who can quickly tell you where their meat originated from. Farmed shellfish and fish are also not uncommon, and with their pedigree information readily available, they provide trustworthy feasts. Remember to scan the reviews in food blogs and look out for any trouble. You will know where to dine when the whole community is talking about not just great grubs but that they are also good for the health.
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.
Individuals who are categorized as high risk should never eat raw food. Pregnant women, people with chronic infections, and those with poor immune systems belong to this group. If you are in good health, then by all means, try the gravlax and the tartare. Practice moderation, though, because studies show that people who get vast amounts are as likely as the high risk group to fall ill.
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.
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.
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.
Go for restaurants who can quickly tell you where their meat originated from. Farmed shellfish and fish are also not uncommon, and with their pedigree information readily available, they provide trustworthy feasts. Remember to scan the reviews in food blogs and look out for any trouble. You will know where to dine when the whole community is talking about not just great grubs but that they are also good for the health.
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.
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