Can you eat any fish raw?

In this short article, we will provide an answer to the question “can you eat any fish raw?” and the ways to buy fresh, healthy, and hygienic fish. Moreover, we will talk about the health benefits of raw fish.

Can you eat any fish raw?

Food poisoning is more likely to occur if you consume raw seafood, which raises your chance of contracting parasites. However, by following a few basic principles, you can reduce the likelihood of being in danger.

  • To begin, always buy fish from reputable suppliers.
  • Aside from that, raw fish should be frozen before eating, since freezing it at -4 degrees Fahrenheit (-20 degrees Celsius) for a week destroys parasites.
  • After thawing, fish should be kept cold on ice for a few days before cooking and eating it.

If you follow these guidelines, you should be able to eat raw fish at home or in restaurants without fear of illness.

When it comes to raw fish, frozen fish is the most hygienic option.

Naturally, you should get the freshest fish available from a trustworthy source; but, if the fish is to be eaten raw, the fishmonger should supply you with a fish that has been previously frozen to remove parasites before being sold to you.

Even though parasites originate from aquatic habitats, refrigeration is unsuccessful in controlling them since they may live at temperatures as low as those found in the aquatic environment from which they originated.

Types of Fish

A variety of raw seafood is available, such as sea bass, tuna, mackerel (including swordfish), swordfish (yellowtail), salmon (including rainbow trout), trout (including rainbow trout), eel (including abalone), clams (including ark shells), sweetfish (including sweetfish), scallop (including sea bream and halfbeak), shrimp (including halfbeak), flatfish (including shrimp) and crab. The raw consumption of certain tuna species is particularly beneficial because they are less likely to cause foodborne illness and do not require cooling before consumption. These species include yellowfin tuna, southern bluefin tuna, northern bluefin tuna, Thunnus alalunga, Thunnus atlanticus, and Thunnus obesus.

Buying Fish

When buying raw fish, seek sushi-grade fish that has been prepared in a manner that reduces the risk of contracting a foodborne illness. Because of this, the fish must be frozen at very low temperatures for a long time, something that a normal home freezer is incapable of doing. Except for certain types of tuna, health regulations require raw fish to be frozen in this manner before eating, which means that any sushi you purchase from a restaurant has already been frozen earlier in the preparation process. If possible, avoid buying frozen fish that is broken, has ice crystals or frost on it, or has been stored over the freezing point of the freezer.

Mercury Levels in the fish

In raw blue marlin, mackerel, sea bass (including swordfish), tuna (including yellowtail), and swordfish (including yellowtail), mercury levels are increased; as a result, limit your consumption of these high-mercury raw fish, since too much mercury may impair nervous system function. King mackerel and swordfish are two of the seafood that contains the most mercury, therefore it is best to avoid them if at all possible.

Hygiene 

Infected fish that is not sushi quality may be infected with parasites that may cause foodborne illness, such as listeria, salmonella, Staphylococcus aureus, and Vibrio parahaemolyticus, among other pathogens. The presence of parasites in sushi-grade fish is fairly uncommon, especially if the fish is not kept below 41 degrees Fahrenheit or frozen until ready to be used. The danger of foodborne disease associated with countertop thawing should be avoided at all costs. Defrost frozen fish in the refrigerator and keep it cold until serving time.

The Health Benefits of Raw Fish

Raw fish may be a healthy addition to a well-balanced diet if eaten in moderation. Uncooked fish has more vital nutrients and is free of contaminants than cooked fish.

In addition to decreasing the nutritional value of fish, cooking it at high temperatures reduces the amount of omega-3 fatty acids in the fish. Additionally, substances such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) may be present, contaminating it (PAHs). While consuming contaminated fish is unlikely to result in illness, it may raise your chances of getting cancer in the long term.

Conclusion

In this short article, we provided an answer to the question “can you eat any fish raw?” and the ways to buy fresh, healthy, and hygienic fish. Moreover, we will talk about the health benefits of raw fish.

Reference

https://www.thespruceeats.com/choosing-fish-and-seafood-for-sushi-1300689
https://www.healthline.com/nutrition/eating-raw-fish#TOC_TITLE_HDR_8
https://healthyeating.sfgate.com/fish-suitable-eating-raw-3206.html
https://www.thekitchn.com/when-and-why-is-raw-fish-safe-to-eat-225329

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.