The health snob’s guide to… raw fish
If you regularly find yourself opting for a box of sushi (and crowning yourself as the champion of healthy eating among your peers), then you may want to give your choice of al-desko cuisine a re-think.
New research has found that herring worm disease, a parasitic organism present in raw or uncooked seafood, could be lurking in your favourite store-bought sashimi roll. While the disease is most common in Japan, our growing demand for sushi is making it increasingly more prevalent in the West.
So instead of fuelling the reach of predictable high-street chains and putting your health at risk, we offer a practical solution that'll guarantee a boost in the nutritional and flavour stakes. MH presents the snob's guide to raw fish - the ultimate guide to sumptuous parasite-free sushi.
Catch of the day
You don't have to hit the fishmarket at 4am, but it helps if the guy you buy from has. If you’re going raw, your fishmonger’s fare outstrips anything you’ll find in regular aisles. "Supermarkets fillet their fish because it isn't as fresh," says Jordan Sclare, executive chef at sashimi and ceviche specialists Chotto Matte, so aim to buy whole where possible.
Other checks will ensure your fish has not long left the sea: the body should be stiff; eyes glistening, not dull; and look for deep red gills, says fishmonger and restaurateur Mitch Tonks, as it shows they're still oxygenated. If you can't buy whole, use your nose. "Fresh fish smells of the sea," says Tonks. "Once it starts to degrade an ammonia smell takes over." Time kills nutrients and breeds bacteria – bad news when you're eating it raw.
When you're eating raw, the chopping boards upon which you've been preparing poultry won't cut it. And the fact a Global Hygiene Council survey found they harbour twice the faecal bacteria of a toilet seat will definitely spoil your appetite. Pro chefs use layered ones like the Yoshihiro Peel-Off board (4.99, amazon.com), which lets you remove the top sheet to reveal a new, bacteria-free cutting surface. Digestive peace of mind only sweetens your sushi.
Speaking of sweet sushi, it’s time you carved yourself some. But only with the right tools can perfect raw fish be served. "You can tell a chef's age by his knife," says Sclare. The regular sharpening that ensures pristine slices also shortens the blade, giving a barometer of experience. For prep think samurai, not lumberjack; Japanese chefs slice fish in a single motion because sawing means frayed flesh, so your knife should be honed on only the right side (unless you're a lefty) for a sharper edge. "You can't use it to cut anything else," says Sclare. "If you tried to slice vegetables, the blade would just curl away." That's not an excuse to shirk your greens, though. For boneless slicing, the long, thin blade of a Masakage Yanagi knife (£206.28, kataba.co.uk) ensures perfect cuts, while filleting whole fish demands something sturdier; the Kichiji Deba (£225.36, kataba.co.uk) has a heavier blade to break through bone with the same single slice action. Be warned that it will make the same short work of your fingers.
Now you've got the tools, make this muscle-building yellowtail tartare recipe your next catch. "You have to treat it with respect," says Sclare. That means serving it fresh andneverovercooking. If you're eating it raw, tell your fishmonger. "I've seen them dig out a fresher piece if you mention that, just in case." Handy since omega-3s degrade the longer the fish is out the water.
For quicker health and culinary wins just slice your fish and serve with these sushi staples.
Soy sauce: Gut bacteria enjoy the fermented stuff as much as you, meaning you extract more nutrients from the catch of the day. Go dark for 10 times as many antioxidants as red wine.
Wasabi: If you're unsure how fresh your fish is, be generous with the wasabi, as Korean research found it kills the ulcer-causing Helicobacter pylori bacteria. The impact on your blocked sinuses is a bonus.
Guacamole: Double up on trout's cholesterol-lowering capabilities with avocado's heart-healthy fats. Sclare makes his by blending with sea salt, shallots, lime juice, cumin and coriander.
Ginger: A staple of eastern medicine, ginger's inflammation-fighting properties are also double-blind proven.
Video: The 3-Season Diet Challenge: March Guide | John Douillard's LifeSpa
How to Write Ad Copy
Read Fox News full statement
How to use Fuller’s Earth Multani mitti for fairness, oily skin and skin care
How to Practice Putting
Hair Scarves and Bandanas Will Be Your Summer HairSavior
Angry Boss Tell Him or Her to Hit the Gym
How to Undergo the Ohio Board of Nursing Disciplinary Process
Is Crying Healthy
Amy Winehouse: The television series
The Best Mens Shoes for Khakis and Chinos
This Man Spent 175,000 To Look Like Madonna
How to Sew Old Clothes into Multi Functional, Lined, Zippered Pouch
25 Ways You Can Practice Self-Care Every Single Day