Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: Sully on August 11, 2008, 09:10:15 am
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I had it today for my birthday. I had about 6 different types of raw sea food! Six! Quite a variety for one meal I know. But the raw octopus and crab was the BEST!!!! Excellent texture!!!
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mmmmmm that sounds good!
A great birthday meal indeed!
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Happy birthday!
I have never tried raw crab.
Aren't crabs filter feeders? I'm usually wary about the cleanliness of filter feeders like oysters and mussels.
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I think the crab you get at sushi placers is usually cooked. Sashimi is definitely my restaurant RAF of choice!
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Happy birthday!!!
There are some items on sashimi plate that are not raw. Octopus and crab are usually not raw. If the octopus and crab looked like the ones in the picture below, they were not raw. The crab meat in the picture is not even crab meat; it is fake crab meat (imitation crab meat, made of nasty stuff). Shrimp is not quite raw either. Squid is usually raw.
Imitation crab: http://ask.yahoo.com/20030110.html
(http://www.toanthai.com/food/JAPANESE/sashimi.JPG)
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Happy birthday!
I have never tried raw crab.
Aren't crabs filter feeders? I'm usually wary about the cleanliness of filter feeders like oysters and mussels.
maybe it wasn't crab, I'm not sure. there was alot of different meats. they were all raw!
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Happy birthday!!!
There are some items on sashimi plate that are not raw. Octopus and crab are usually not raw. If the octopus and crab looked like the ones in the picture below, they were not raw. The crab meat in the picture is not even crab meat; it is fake crab meat (imitation crab meat, made of nasty stuff). Shrimp is not quite raw either. Squid is usually raw.
Imitation crab: http://ask.yahoo.com/20030110.html
(http://www.toanthai.com/food/JAPANESE/sashimi.JPG)
I hope all i ate was raw...oh well nothing i can do now
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also had some fish eggs, i think they were salmon
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also had some fish eggs, i think they were salmon
I'm afraid almost all fish eggs are prepasteurised, unless they specifically say so(only exception is cod roe).
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I'm afraid almost all fish eggs are prepasteurised, unless they specifically say so(only exception is cod roe).
???next time i'll just order slices of raw salmon to be safe.....
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When buying sashimi, the tuna, the salmon and the mackerel are raw. There are occasionally other types of fish which are also raw, but things like prawns or octopus are always cooked. I avoid the salmon, personally, as it's always farmed.
*I highly recommend raw swordfish or raw shark. They taste great - they're not available in sashimi restaurants, though, so you'll have to visit the local fishmongers' for those, I'm afraid, and prepare them yourself.
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I've gotten tuna and salmon and tried to prepare it myself but it's never as good as the sashimi stuff. Maybe they use better cuts? I've had swordfish and that was pretty good, but tuna I think is my favorite.
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Sushi/Sashimi is my Nirvana! Yellow tail is my favorite and Salmon Roe, oh and Mackerel! Oh! and nearly everything else except Clam! I hate Raw Clam! It tastes like sea scum! Eckk Pew!
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Sushi/Sashimi is my Nirvana! Yellow tail is my favorite and Salmon Roe, oh and Mackerel! Oh! and nearly everything else except Clam! I hate Raw Clam! It tastes like sea scum! Eckk Pew!
Me too, Avalon! Do you like oysters? I don't think I have had raw clam, but once I had the most beautiful scallops in my sashimi dish. They were raw, as I know the difference in taste, texture, look.
I picked up some white tuna, it's not yellowtail, but it's definitely tuna. Anyone know about this in detail?
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I love Oysters but haven't had any eating out in a while. I see them at Publix but I'm nervous. I've never tried white tuna, I don't think, so I am totally interested. When I was over at Wai Diet we talked about scallops and my market had some wild scallops that I bought and ate. I liked them. But I haven't had them since. I might again.
Anything simple to prepare gets a vote from me.
It's funny, if you spread some cocktail sauce over Sardines you get a very 'oyster' flavor. I mean cooked sorry. I haven't found any raw here where I live, but I'd try them if I did.
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I love Oysters but haven't had any eating out in a while. I see them at Publix but I'm nervous. I've never tried white tuna, I don't think, so I am totally interested. When I was over at Wai Diet we talked about scallops and my market had some wild scallops that I bought and ate. I liked them. But I haven't had them since. I might again.
Anything simple to prepare gets a vote from me.
It's funny, if you spread some cocktail sauce over Sardines you get a very 'oyster' flavor. I mean cooked sorry. I haven't found any raw here where I live, but I'd try them if I did.
OMG, the white tuna was fatty and mild and dreamy and OMG! Oh yum.
Sardines in cocktail sauce as a pinch for oyster flavor. Who knew? I do eat some cooked food, about maybe 1/4 of my foods. I try to eat all animal foods raw, but it doesn't always work out that way. But hey, increasing the raw is making me feel so good, as is cutting down on the mega plant foods.
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Where did you get white tuna? Tease! :'(
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OMG! I'm so ready to try some!
http://www.flickr.com/photos/55215508@N00/2017370873/
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Yes, that's it. I got it from my Korean market. It is sushi grade and frozen. Not ideal, but with a fatty fish, it is most forgiving. Besides, most deep sea fish is frozen on ship anyway.
Your picture is it. The firm yet creamy nature of white tuna will linger with me off to bed now.
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When buying sashimi, the tuna, the salmon and the mackerel are raw. There are occasionally other types of fish which are also raw, but things like prawns or octopus are always cooked. I avoid the salmon, personally, as it's always farmed.
*I highly recommend raw swordfish or raw shark. They taste great -
I'll keep that in mind. ;) i did have some raw tuna, it was pretty good.
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Yes it's so sad but much of what we would like to be raw is not really.
Ikura (the salmon roe served in japanese restaurants) was my favorite food as a kid. I will still have it on occasion but I treat it like a special, and possibly detrimental treat, as I'm fairly certain it is pasteurized and highly salted.
Until recently, I would still indulge in yellowtail and tuna, especially white tuna when available (the best!!) sashimi at japanese restaurants, avoiding the salmon because in the US you can generally count on salmon beign genetically modified unless otherwise explicitly indicated. But now a friend has told me that all sashimi in the US is being irradiated!
I hope this is not true, haven't done my research, but do be aware of this sad possibility!
Which means I'll have to go back to eating dressing-less salads while watching my friends eat tempura and drink sake. Oy veh.
-Za
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Get this: Not only might some sashimi be cooked, some of it might be mislabeled in terms of what fish it is. Great project these kids undertook.
http://www.nytimes.com/2008/08/22/science/22fish.html
" In a tale of teenagers, sushi and science, Kate Stoeckle and Louisa Strauss, who graduated this year from the Trinity School in Manhattan, took on a freelance science project in which they checked 60 samples of seafood using a simplified genetic fingerprinting technique to see whether the fish New Yorkers buy is what they think they are getting.
"They found that one-fourth of the fish samples with identifiable DNA were mislabeled. A piece of sushi sold as the luxury treat white tuna turned out to be Mozambique tilapia, a much cheaper fish that is often raised by farming. Roe supposedly from flying fish was actually from smelt. Seven of nine samples that were called red snapper were mislabeled, and they turned out to be anything from Atlantic cod to Acadian redfish, an endangered species."
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OY! :'(
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How do I get cod roe? :)
I'm afraid almost all fish eggs are prepasteurised, unless they specifically say so(only exception is cod roe).
I'd like to try raw crab. I've eaten raw lobster and raw shrimp, very tasty, both! 8)
Happy birthday!
I have never tried raw crab.
Aren't crabs filter feeders? I'm usually wary about the cleanliness of filter feeders like oysters and mussels. -X
I've eaten several kinds of raw oysters. I like the less salty ones. Check around to see which ones you might like. Raw mussels are disgusting. Maybe I just had bad luck, but I couldn't eat them, they were gross.
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I've never had raw clam at a sashimi place. At fish markets it's always 8) been good.
Sushi/Sashimi is my Nirvana! Yellow tail is my favorite and Salmon Roe, oh and Mackerel! Oh! and nearly everything else except Clam! I hate Raw Clam! It tastes like sea scum! Eckk Pew!
I was disappointed when I saw that not only US, but European sashimi salmon is farmed too :(
When buying sashimi, the tuna, the salmon and the mackerel are raw. There are occasionally other types of fish which are also raw, but things like prawns or octopus are always cooked. I avoid the salmon, personally, as it's always farmed.
*I highly recommend raw swordfish or raw shark. They taste great - they're not available in sashimi restaurants, though, so you'll have to visit the local fishmongers' for those, I'm afraid, and prepare them yourself.
I lo-o-ove raw swordfish :P I tried raw shark, maybe it was the 'wrong' kind? But I found the taste very disagreeable.
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How do I get cod roe? :)
I'd like to try raw crab. I've eaten raw lobster and raw shrimp, very tasty, both! 8)
I've eaten several kinds of raw oysters. I like the less salty ones. Check around to see which ones you might like. Raw mussels are disgusting. Maybe I just had bad luck, but I couldn't eat them, they were gross.
Raw crab and raw cod roe can be got from local fishmongers. Avoid the supermarkets.
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Both times I got raw mussels, it was from the regular supermarket, and both times for different reasons, it didn't work out well as a meal (cut my hands bad, just plain pongy mussels my cats wouldn't even go near). I wasn't able to get over to a monger or good butcher those two times. I'm not sure there is a fish monger here, but there was where I got the mussels (out of state). I don't recall having seen mussels at the monger, I have gotten great seafood from them. Whole Foods Market carries mussels, do you think they might be good? Their not previously frozen sustainably harvested fish has always been good.
As far as crab, the live ones I've seen are so small. Would they be easy to eat with nutcracker and nutpick? That's what stopped me from buying them; I wasn't sure how to eat them.
Raw crab and raw cod roe can be got from local fishmongers. Avoid the supermarkets.
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I went to the fish port this 4am and got myself a 7 kilo fresh, never frozen yellow fin tuna ;D
Had that tuna sashimi for lunch. Absolutely tasty. Much better than blast frozen then defrosted ones I get in the wet market.
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Both times I got raw mussels, it was from the regular supermarket, and both times for different reasons, it didn't work out well as a meal (cut my hands bad, just plain pongy mussels my cats wouldn't even go near). I wasn't able to get over to a monger or good butcher those two times. I'm not sure there is a fish monger here, but there was where I got the mussels (out of state). I don't recall having seen mussels at the monger, I have gotten great seafood from them. Whole Foods Market carries mussels, do you think they might be good? Their not previously frozen sustainably harvested fish has always been good.
As far as crab, the live ones I've seen are so small. Would they be easy to eat with nutcracker and nutpick? That's what stopped me from buying them; I wasn't sure how to eat them.
I think I wrote down how to cut up crabs and lobsters in the culinary creations/recipes subforum. If not, I haven't time to write anything until next week as I#m abroad.
Mussels are an acquired taste, being very acrid. I use a walnut cracker to crack them open and use my teeth to get the flesh out. I then put the mussel-flesh into a glass and, after dealing with a 100 mussels, the glass is mostly full and I then sluice off the seawater in the mussels by pressing down on them with some implement, and upending the glass.
Avoid wholefoods except as absolute last resort - hideously expensive and of dubious quality, judging from my UK wholefoods experience.
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A picture of our cook with a 7 kilo freshly caught, never frozen yellow fin tuna.
(http://www.myhealthblog.org/wp-content/uploads/2009/01/yellow-fin-tuna.jpg)
Now with freshly caught never frozen tangigue and dorado fish
(http://www.myhealthblog.org/wp-content/uploads/2009/01/tangigue-dorado.jpg)
All 3 are sashimi grade fish.
And my son wants this smiley for all of you ;D
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That article on mislabeling--kind of disturbing. ??? I would be very interested in the idea of a hand-head device that does it :P
goodsamaritan--I'm always jealous of where you live! A fish port and real fruit. :o That fish looks amazing.
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goodsamaritan--I'm always jealous of where you live! A fish port and real fruit. :o That fish looks amazing.
You can choose to have a vacation in my big city in the Philippines and I can show you a hotel beside the big wet market. You can buy your raw fruit, raw veg, raw animal food and eat in the eating area of the wet market. Have a yummy raw paleo vacation here.
The eating area is an area meant for buyers to have their freshly bought produced cooked for a fee and they eat it there. Me and my brother dispense with the cooking expense and just eat raw there at times. Our idea of "eating out."
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I eat a lot of raw salmon because it is inexpensive and I love the taste. I usually warm it up to about 100 degrees. The bag says it is "Wild Caught". The wild salmon has less mercury and no coloring that the farmed raised salmon has. Grocery stores in the bigger cities around here have fresh meat and seafood cases where you can get sashimi grade fish. I read somewhere that sashimi grade fish is frozen for a period of time to kill off the bad critters.
I love dried fish. I dry it at 100 degrees and consider it raw. Catfish is great like this. I found that I had to remove the skin from salmon as it get too tough. I recently saw a picture of Eskimos drying fish to "get them through the winter".
FYI: The wasabi sauce the Japanese serve with sashimi is ground dried horseradish mixed with dried spinach powder and water. Sometimes they add a little ground yellow mustard seed.
Try some ceviche. http://en.wikipedia.org/wiki/Ceviche
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I was just about to eat some salmon which I bought yesterday from a butcher shop. They said they get all their fish fresh daily and it's sustainably fished through the "Sea Watch" program. I was going to give a piece to my dog, and he wouldn't touch it. This made me a little suspicious. When I googled raw salmon, one of the first links was to an article about tapeworm larvae in raw salmon, and it is best to only eat raw salmon that has been frozen first, like the sushi grade. I'm a little worried now, since I already ate a bite before finding that out, and the article mentioned that just a small bite could be enough if the fish had the larvae.
http://www.gourmet.com/foodpolitics/2008/08/raw-salmon-tapeworm (http://www.gourmet.com/foodpolitics/2008/08/raw-salmon-tapeworm)
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I called the place to double check if the fish is ever frozen at any point, and it's not. I could be screwed.
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But did you see any worm larvae? Do you still have the piece of fish? Inspect it if so. Look at it. If you are concerned, you can take some parasite herbs - wormwood, cloves, black walnut hull, and papaya seeds are a few choices.
I usually buy big hunks of frozen tuna from the Asian market. So often, fish is flash frozen on ship anyway, so it could well be argued that the freshest fish is that which hasn't been thawed yet at market. Salmon goes up river, which I do believe is why it may contain parasites (but it's not that common).
What I do with wild salmon I buy fresh from the market is this: I mix 2 tablespoon sea salt, 2 tablespoons raw organic honey (Apitherapy), 3 tablespoons vermouth wine, some dill weed and freshly ground pepper. Lay a 1.5 lb fillet cut into four pieces in this mixture, skin side up and covered tightly with plastic for 2 days in the frig. Then I freeze it at 0 degrees F for at least 7 days. All parasites including trichinosis die after this time at this temp. (I am sure the alcohol and salt doesn't hurt either.) And the texture of this gravlax is phenomenal. It must be the salt and honey, but you'd never know it was ever frozen. It is less expensive and less salty than store bought gravlax. And no smoke.
And I continue to be a parasite wimp. But then, I got scabies (mange from a neighbor dog) last spring, and I ain't messin' with parasites no more, I tell you! That was a skin crawling, major house-cleaning bad experience. Perhaps some parasites are not so bad, but life is a struggle for all creatures, and I do not subscribe to the Aajonus symbiosis of all life philosophy. Life requires death.
Here are specific recommendations concering parasites:
http://vm.cfsan.fda.gov/~dms/haccp-2e.html
I should also not that many raf eaters have been eating fresh, never frozen animal foods without issue, so the choice is yours.
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Salmon is good, wildcaught, fresh. Frozen is dangerous in my opinion. I would never look for frozen fish, unless I was starving to death. Parasites can grow on anything; I'd rather eat healthy food and get some parasites to try to live on that.
I was just about to eat some salmon which I bought yesterday from a butcher shop. They said they get all their fish fresh daily and it's sustainably fished through the "Sea Watch" program. I was going to give a piece to my dog, and he wouldn't touch it. This made me a little suspicious. When I googled raw salmon, one of the first links was to an article about tapeworm larvae in raw salmon, and it is best to only eat raw salmon that has been frozen first, like the sushi grade. I'm a little worried now, since I already ate a bite before finding that out, and the article mentioned that just a small bite could be enough if the fish had the larvae.
http://www.gourmet.com/foodpolitics/2008/08/raw-salmon-tapeworm (http://www.gourmet.com/foodpolitics/2008/08/raw-salmon-tapeworm)
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Salmon is good, wildcaught, fresh. Frozen is dangerous in my opinion. I would never look for frozen fish, unless I was starving to death. Parasites can grow on anything; I'd rather eat healthy food and get some parasites to try to live on that.
I take it you never eat sashimi at restaurants. It's all been frozen, by law. Most fish labelled as "fresh" has been sitting at market for up to a week or more. If you can get it directly from port, then excellent.
http://busygourmet.com/pages/public/fresh_vs_frozen.htm
It has been noted that these flash-frozen fish may, in fact, be in better shape than fish that sat out in a hold at sea for days before being sold as fresh. Some fishing boats are out at sea several days at a time and the fish are sitting on ice all this time. So, indeed some fish can be up to 3 days old before they are even brought to the seafood processing plant. There is even a term when the boat returns to dock, 'fresh on top'. 'Fresh on top' are fish from the last catch and therefore fresher than the fish at the bottom of the pile from the first catch. Interestingly, in a blind taste test of F.A.S. (Frozen At Sea) salmon hosted by Chefs Collaborative, F.A.S. Alaskan Coho ranked first on flavor, texture and aroma, beating out both fresh Oregon chinook, wild and hatchery.
Andrew would probably say, "Just say no to fish."
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I can't imagine anything "wrong" with eating frozen or less than fresh fish. Certainly it's not optimal, but what is? That is to say that I'm wondering what kind of negative effects anyone thinks you might get from eating frozen fish.
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I kept the fish and inspected it, cutting it into thin pieces, and didn't find anything like larvae. I read that the larvae look kind of like grains of rice, and another salmon parasite looks like little translucent coils. Didn't see anything like that, so it's probably fine, and I'm still gonna eat it.
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These chefs are selling, cooking and probably tasting cooked fish. I avoid restaurants whenever I can. I don't mind if the food is old.
I take it you never eat sashimi at restaurants. It's all been frozen, by law. Most fish labelled as "fresh" has been sitting at market for up to a week or more. If you can get it directly from port, then excellent.
http://busygourmet.com/pages/public/fresh_vs_frozen.htm
It has been noted that these flash-frozen fish may, in fact, be in better shape than fish that sat out in a hold at sea for days before being sold as fresh. Some fishing boats are out at sea several days at a time and the fish are sitting on ice all this time. So, indeed some fish can be up to 3 days old before they are even brought to the seafood processing plant. There is even a term when the boat returns to dock, 'fresh on top'. 'Fresh on top' are fish from the last catch and therefore fresher than the fish at the bottom of the pile from the first catch. Interestingly, in a blind taste test of F.A.S. (Frozen At Sea) salmon hosted by Chefs Collaborative, F.A.S. Alaskan Coho ranked first on flavor, texture and aroma, beating out both fresh Oregon chinook, wild and hatchery.
Andrew would probably say, "Just say no to fish."
Salmon is pretty high fat, so I wouldn't worry about freezing as much as with a lower fat fish or meat. Fat may stand up to ice cold temperatures better. Once flesh has been frozen, it is not the same as it was. Worse microorganisms tend to grow on it, and multiply faster. I don't mind it not being very fresh. I don't like frozen meat. It seems damaged to me, I don't want to take enzyme supplements.
I can't imagine anything "wrong" with eating frozen or less than fresh fish. Certainly it's not optimal, but what is? That is to say that I'm wondering what kind of negative effects anyone thinks you might get from eating frozen fish.
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These chefs are selling, cooking and probably tasting cooked fish. I avoid restaurants whenever I can. I don't mind if the food is old.
Salmon is pretty high fat, so I wouldn't worry about freezing as much as with a lower fat fish or meat. Fat may stand up to ice cold temperatures better. Once flesh has been frozen, it is not the same as it was. Worse microorganisms tend to grow on it, and multiply faster. I don't mind it not being very fresh. I don't like frozen meat. It seems damaged to me, I don't want to take enzyme supplements.
That's cool. I don't eat out much either, but high quality sashimi is always a good thing for me. I had some today (at a fantastic little place that is highly rated) on my way to a math lecture at a local university. Nothing is as good, but with so many sushi places out there these days, it's really important to go to really good reputable places. My martial arts training helps me in this regard. ;)
Yes, salmon is fatty, although it depends on the breed as to the ratio. One thing interesting about gravlax is that the proteins do not denature with the cure like ceviche does. Not that stomach acid doesn't denature everything anyway ...
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I prefer gravalax over ceviche as well. Ceviche gets 'bleached' and slightly toughened, the fibers separated like cooked. For example, I like raw chicken (??? torisashi) and feel good always with it, but chicken seviche is tough and dryish. I don't feel so good after I eat that.
One thing interesting about gravlax is that the proteins do not denature with the cure like ceviche does. Not that stomach acid doesn't denature everything anyway ...
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What is gravlax? I share your views on cerviche.
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I did some research on farm raised fish today. It appears that farm raised fish are fed soy and grain feeds. This makes their lipid (fat and oil) profile out of balance just like land animals (us included) who eat grains and soy. I have no problem getting wild salmon at a great price. However talapia and catfish were a couple of my favorite fish that are now off my list because they are almost always farm raised.
One article promoted catfish as having omega-3. Well yes, it does, but the omega-6 is way higher due to the grains.
I sometimes eat canned sardines and kipper snacks even though they are cooked, just to get the large dose of omega-3. If you do the same buy them packed in water or fish oil. Most of the others contain grain or bean oils.