Can You Eat Raw Tuna?
Benefits and Dangers
The benefits of eating raw tuna are many. Some of them include:
1) It’s natural.
There is no artificial preservatives or additives used in making it. It contains all the essential nutrients necessary for your body to function properly. Your body needs these nutrients to survive, so if you don’t get enough of them, then you will not live long enough to enjoy the fruits of your labor!
2) It’s delicious.
Eating fresh fish is always better than any other kind of food. I mean when you eat something freshly caught, there is nothing else like it in the world. And it tastes even better! (Although I have never tried it myself!)
3) It’s healthy.
If you’re looking for a way to improve your health, then eating raw tuna would definitely be one of the best ways to do so!
4) It’s eco-friendly.
Since it doesn’t contain any chemicals or preservatives, it’s much cheaper to buy it locally rather than buying packaged tuna. Also, you won’t need to worry about the waste disposal issue since there is no packaging involved with raw tuna.
5) It’s sustainable.
One of the best things about eating raw tuna is that you’re helping maintain the natural population of tuna fish in the area. The more people that buy it, the more tuna there will be to go around for everybody!
Note: Tuna meat might be soft and mushy, but it’s not that easy to digest. If you are new to eating this kind of food, you should take it slow at first until your digestive system gets used to it. You should also chew it really well before swallowing.
Here’s a short guide to eating raw tuna:
1) Thaw the tuna thoroughly by leaving it in the fridge for a few hours (or even a day).
If you try to eat it frozen, you might hurt your teeth. You don’t want that to happen!
2) Cut off any brown discoloration and any obvious bones.
Discard these pieces.
3) Slice the meat into smaller, chewable pieces.
4) Add salt and pepper to add more flavor.
(But don’t go overboard!)
If you need more help or have any other questions, please don’t hesitate to ask! Any input would be greatly appreciated.
Thank you for reading this post. I hope you found it useful! Good luck!
You can find more information about this topic here:
1) Any tuna that is sold in cans is safe to eat raw.
2) Any tuna that is served fresh in restaurants is also safe to eat raw.
3) Fish that is served raw in Japanese restaurants (such as Sushi) is safe to eat, but make sure it is cooked all the way through.
4) This guide is mainly about fish that you consume raw.
There are other types of seafood, such as shrimp, clams, mussels, and even oysters that can also be eaten raw. These types of food are much easier to digest than fish if you are a beginner. They also have different nutrients than fish so it is best to experiment and try these as well!
5) Always check if the fish has any “movement” when you buy it.
This doesn’t necessarily mean that it is still alive, but rather that it hasn’t been frozen for a long time. If the fishmonger charges you a lot just to prepare your fish, then there’s a good chance it isn’t really that fresh.
Sources & references used in this article:
Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury by C Afonso, S Costa, C Cardoso, R Oliveira… – Environmental …, 2015 – Elsevier
Ahi poke (raw tuna salad) consumption and consumer characteristics in hawaii by PM Fernandes da Costa, W Hu… – Aquaculture Economics & …, 2011 – Taylor & Francis
Balancing the risks and benefits of fish for sensitive populations by CR Santerre – Journal of Foodservice, 2008 – Wiley Online Library
The risks and benefits of farmed fish by CR Santerre – Journal of the World Aquaculture Society, 2010 – Wiley Online Library
Health risks and benefits of seafood consumption by JH Diaz, C Hu – Tropical medicine and health, 2009 – jstage.jst.go.jp
Nutrients and chemical pollutants in fish and shellfish. Balancing health benefits and risks of regular fish consumption by JL Domingo – Critical reviews in food science and nutrition, 2016 – Taylor & Francis
Food choice: balancing benefits and risks by MJ Sigman-Grant – Journal of the Academy of Nutrition and Dietetics, 2008 – jandonline.org