By: Nazifa Islam
Everyone always talks about how much safer to eat things cooked than raw. However, that isn’t going to stop me or you from enjoying the delicious taste of it, right? Here’s a list of sea catches that are the best when eaten raw and some tips you should be able to use!
Tip one: Before buying fish to eat raw, make sure it is labelled sushi-grade. This means it has already been pretreated to limit the risk of food-borne illnesses.
Tip two: High amounts of mercury can affect your nervous system. King mackerel and swordfish are among the types with the highest levels, so it’s best to avoid those.
Tip three: The gills should be moist and bright red (with the exception of mackerel whose gills are brown). The scales should be shiny and intact. If you poke your finger in the flesh, it should bounce back. Fresh fish have convex eyes (bright white) with shiny black pupils. Also check for any signs of browning due to oxidation!
Knowing this, lets move on to the best ones to eat raw!
Many people say they wont eat this because of it’s texture. Little do they know what they’re missing out on. It is rich in flavor and it contains umami, making it delicious. Thanks to the firmness of it, it’s easy to age and makes a great meal with rice and vinegar.
2. Uni (Urchin)
This is sweet and luscious!
3. Kurage (jellyfish)
When it is cut and drenched in a sesame-based sauce, it provides a very traditional taste. Unlike the common misconceptions, it has a slight crunch (not gooey) and is very clean.
4. Hamachi (yellowtail)
It’s spicy, salty, and rich by itself!
5. Kampachi (Greater Amberjack)
It has a very low mercury content and is high in omega fatty acids!