On food and cooking the science and lore of the kitchen ( PDFDrive ) 363
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (122.03 KB, 2 trang )
Chileanseabass(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
Orangeroughy* Tuna:bluefin,albacore
Ruvettus/walu* Whitefish
Halibut Catfish
*These fish contain oil-like wax esters (p.
187)thatthehumanbodycan’tdigest;they
therefore seem rich but are really low-fat
fish.
InfectiousandToxin-ProducingMicrobes
Seafoodscarryaboutthesameriskof
bacterialinfectionsandpoisoningsasother
meats(p.125).Theriskiestseafoodsareraw
orundercookedshellfish,particularly
bivalves,whichtrapbacteriaandvirusesas
theyfilterthewaterforfood,andwhichwe
eatdigestivetractandall,sometimesraw.As
earlyasthe19thcentury,publichealth
officialsconnectedoutbreaksofcholeraand
typhoidfeverwithshellfishfrompolluted
waters.Governmentmonitoringofwater
qualityandregulationofshellfishharvestand
saleshavegreatlyreducedtheseproblemsin
manycountries.Andscrupulousrestaurant
ownersmakesuretobuyshellfishforthe
summerrawbarfrommonitoredsources,or
fromlessriskycold-watersources.Butlovers
ofraworlightlycookedseafoodshouldbe
awareofthepossibilityofinfection.
Asageneralrule,infectionsbybacteria
andparasitescanbepreventedbycooking
