On food and cooking the science and lore of the kitchen ( PDFDrive ) 363

Chilean sea bass (Patagonian toothfish) Monkfish Salmon: pink, coho Rockfish Shark Eel Skate Smelt Herring Snapper Sole: Dover Mackerel Tuna: bigeye, yellowfin, Striped Pompano skipjack bass Sturgeon Sablefish Salmon: Atlantic, king, Turbot Swordfish sockeye Tilapia Escolar* Trout Shad Orange roughy* Tuna: bluefin, albacore Ruvettus/walu* Whitefish Halibut Catfish *These fish contain oil-like wax esters (p 187) that the human body can’t digest; they therefore seem rich but are really low-fat fish Infectious and Toxin-Producing Microbes Seafoods carry about the same risk of bacterial infections and poisonings as other meats (p 125) The riskiest seafoods are raw or undercooked shellfish, particularly bivalves, which trap bacteria and viruses as they filter the water for food, and which we eat digestive tract and all, sometimes raw As early as the 19th century, public health officials connected outbreaks of cholera and typhoid fever with shellfish from polluted waters Government monitoring of water quality and regulation of shellfish harvest and sales have greatly reduced these problems in many countries And scrupulous restaurant owners make sure to buy shellfish for the summer raw bar from monitored sources, or from less risky cold-water sources But lovers of raw or lightly cooked seafood should be aware of the possibility of infection As a general rule, infections by bacteria and parasites can be prevented by cooking ...Infectious and Toxin-Producing Microbes Seafoods carry about the same risk of bacterial infections and poisonings as other meats (p 125) The riskiest seafoods are raw or undercooked shellfish, particularly... bivalves, which trap bacteria and viruses as they filter the water for food, and which we eat digestive tract and all, sometimes raw As early as the 19th century, public health officials connected outbreaks of cholera and. .. typhoid fever with shellfish from polluted waters Government monitoring of water quality and regulation of shellfish harvest and sales have greatly reduced these problems in many countries And scrupulous restaurant owners make sure to buy shellfish for the