Raw seafood runs the gamut from sushi to upscale crudo. Wrapped in rice, tangled with seaweed, dipped in dressings and thinly sliced, a variety of seafood can be served raw. Keeping it away from the oven, stovetop or grill not only allows seafood to retain its flavor and texture, but also the nutrients that are lost when it is cooked. Americans' love affair with raw seafood began in the 1980s when sushi restaurants appeared on the West Coast and miraculously beat the curse of typical short-lived foodtrends. At a time when diet fads cramped eating habits, sushi let customers go out to a nice restaurant, order a full meal and still keep their waistlines in check. Consumer focus on healthful foods has bolstered demand for sushi and other raw-seafood-centric foods.
展开▼
