There is a big debate (and some polarising viewpoints) out there over which seafood can be eaten uncooked. In this blog, we will settle the debate — we will help you determine which fish and shellfish can be eaten raw and which require you to break out the pots and pans.
Best Seafood to Eat Raw
Tuna:
Tuna is perhaps the most popular seafood you can find in the U.K. but can you eat Tuna raw? Well, Yes! It is a seafood that you can also eat raw. It has a firm and meaty texture with a mild flavour profile that lends itself well to a variety of sauces, seasonings, and marinades.
Salmon:
Salmon is an unsung hero in the world of raw seafood. It is smooth and rich, with a buttery texture and a mild flavour. It is also popular for curing and pickling — however, such cooking methods are not always considered raw.
Flounder:
Flounder (or fluke) is a raw wonder-fish. It is delicate and tender, and it is pretty mild and lean.
Sea Bass:
Sea Bass is another popular raw seafood option. Similar to flounder, it is mild, delicate, and low in fat.
Snapper:
The unassuming snapper is another member of the whitefish family. Snapper has a little more ‘firmness’ than flounder and sea bass, making it an excellent candidate for ceviche (cured in fresh citrus juice).
Octopus:
Octopus is a prized delicacy that can be enjoyed raw when prepared correctly. Its flesh, when sliced thinly, boasts a uniquely tender yet slightly chewy texture that pairs beautifully with a drizzle of olive oil, a sprinkle of sea salt, and a squeeze of fresh lemon juice.
Seafood that Must be Cooked
Crab:
A raw crab is pretty much impossible to eat. Crab meat is so rich in moisture that separating it from the shell is pointless. Most ‘raw’ crab recipes you see on the Internet are pickled at great lengths — that is, the acids (vinegar, wine, or citrus) in the recipe gently ‘cook’ the meat over time. Safety is also a concern. Crabs, being ocean’s scavengers, are not picky about what they eat for dinner. Safety first — cook your crabbies.
Shrimp:
Shrimp is another seafood that falls into the “why bother” camp when it comes to eating it uncooked. Although some sushi recipes use raw shrimp, the texture and flavour profile are substantially improved by cooking. Leave the raw shrimp to the sushi chefs. Read more about nutritional value of shrimps in your diet here.
Lobster:
Lobsters should be cooked in the same way as crabs and shrimps are. When served raw, a lobster is just not that texturally appealing. Also, like crabs, they are bottom-dwelling creatures. Play it safe and cook your lobsters!
Crawfish:
Again, eating raw crawfish is a major compromise to your food’s texture, flavour, and safety.
Fish Varieties Not Recommended for Raw Consumption
Pollock:
Largemouth Bass:
Largemouth Bass, a freshwater fish prized for sport fishing, has a strong, distinctive flavor that may not be appealing in its raw state. It is better enjoyed cooked to enhance its taste and texture.
Haddock:
Haddock, although commonly used in dishes like fish and chips, has a pronounced flavor and firmer texture that are more suited to cooking. Raw haddock may not provide the desired taste experience.
Tilefish:
Tilefish, known for its firm texture and sweet flavor, can contain higher levels of mercury. This makes it unsuitable for raw consumption due to potential health risks associated with mercury poisoning.
Pufferfish:
Pufferfish, notorious for containing toxins that can be deadly if not properly prepared, is strictly regulated and should never be consumed raw. Only specially trained chefs should handle and prepare pufferfish to ensure safety.
Seafood That Lies In The Mid
Swordfish:
Swordfish is a versatile fish that can be enjoyed both cooked and raw, though it's often preferred grilled or seared due to its firm texture and robust flavor. When fresh and properly handled, swordfish can also be sliced thinly for sashimi or enjoyed in carpaccio.
Scallops:
Scallops are a popular choice for both cooked and raw preparations. When consumed raw, they offer a sweet, delicate flavor with a buttery texture. They are often enjoyed as sashimi or ceviche, marinated in citrus juices.
Mackerel:
Mackerel is commonly enjoyed cooked due to its strong flavor and oily texture. However, when extremely fresh and handled properly, mackerel can be consumed raw, particularly in sushi or sashimi preparations where its bold flavor can be appreciated.
Oysters:
Oysters are a classic example of seafood enjoyed raw. They are prized for their briny taste and creamy texture, making them a popular choice on raw bars and in seafood platters. Oysters are typically shucked and served on ice with lemon wedges or mignonette sauce.
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