Eating properly in an urbanized environment is not always easy to manage. Getting all the required vitamins and minerals can turn into a costly and time-0consuming exercise. Seafood is perhaps understated as a dietary alternative, yet raw bar catering NYC provides expertly prepared raw and cooked seafood, not merely as an esoteric alternative to more standard fare but also as an authentic source of essential nutrients.
Seafood is rich in certain specific micro-nutrients which are of immense benefit to the human body. Among the most prominent of these are the omega 3 and 6 fatty acids, which assist the brain and the nerves. The bones of fish also contain important minerals. Then again, the protein of marine meat is of a high standard and compares favourably with chicken or beef.
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.
In itself, the idea of eating meat raw might be difficult to process for some customers. Some consumers may not have any previous experience of raw dishes, or they may have been discouraged from eating them by fellow consumers who distribute incorrect information. They should be reassured by the fact that raw protein is not new in the traditional cuisine of some parts of the world, and that the preparation of such dishes does not pose a threat to their health.
Yet some patrons may still refuse the raw dishes. There are, then, cooked versions, taking the form of steamed or poached shellfish or stews. These may be more familiar to the customer and therefore more acceptable to their taste.
In the composition of the menu, the emphasis is on shellfish. These are species such as clam, oyster and mussels. There are different types of each species, so one restaurant may offer different options to another. The raw shellfish are served with acerbic accompaniments such as lemon juice, or even in conjunction with liquor. Then there is also sushi, which needs no introduction.
The cooked dishes may sound more familiar to customers in America. Cured salmon or clam chowder are popular in Western establishments anyway, and poached shrimp or steamed clams are not that hard to imagine. Those who try to prepare these dishes at home may benefit from a visit to the raw bar, to see how the professionals render them to the public.
It is important not to ignore seafood as a source of high-quality protein, as well as other more specific micro-nutrients. Staying with a healthy, balanced diet in a city area is not always easy, and opting for a marine alternative to fast food, TV dinners or nutrient supplements is one way of improving one's dietary intake.
Seafood is rich in certain specific micro-nutrients which are of immense benefit to the human body. Among the most prominent of these are the omega 3 and 6 fatty acids, which assist the brain and the nerves. The bones of fish also contain important minerals. Then again, the protein of marine meat is of a high standard and compares favourably with chicken or beef.
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.
In itself, the idea of eating meat raw might be difficult to process for some customers. Some consumers may not have any previous experience of raw dishes, or they may have been discouraged from eating them by fellow consumers who distribute incorrect information. They should be reassured by the fact that raw protein is not new in the traditional cuisine of some parts of the world, and that the preparation of such dishes does not pose a threat to their health.
Yet some patrons may still refuse the raw dishes. There are, then, cooked versions, taking the form of steamed or poached shellfish or stews. These may be more familiar to the customer and therefore more acceptable to their taste.
In the composition of the menu, the emphasis is on shellfish. These are species such as clam, oyster and mussels. There are different types of each species, so one restaurant may offer different options to another. The raw shellfish are served with acerbic accompaniments such as lemon juice, or even in conjunction with liquor. Then there is also sushi, which needs no introduction.
The cooked dishes may sound more familiar to customers in America. Cured salmon or clam chowder are popular in Western establishments anyway, and poached shrimp or steamed clams are not that hard to imagine. Those who try to prepare these dishes at home may benefit from a visit to the raw bar, to see how the professionals render them to the public.
It is important not to ignore seafood as a source of high-quality protein, as well as other more specific micro-nutrients. Staying with a healthy, balanced diet in a city area is not always easy, and opting for a marine alternative to fast food, TV dinners or nutrient supplements is one way of improving one's dietary intake.
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