. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Japanese cuisine has worldwide popularity and nothing is more synonymous with Japanese food than sushi. The term sushi is associated with raw fish dishes that we consider healthy culinary art forms that taste great. Traditional shapes and types vary greatly. Raw shellfish are the basis of the dishes that are consumed and stand out on their own merits. Many presentations also include rice, nori (dried seaweed paper), and many other ingredients such as vegetables and some seafood that may be already cooked. It is not limited to raw fish and rice. Condiments such as soy sauce, wasabi paste, a distinctive cousin of horseradish, tofu, soybeans, eggs, and mayonnaise are often components of some dishes.

Fish is a wonderful source of high-quality, lean protein. It is low in saturated fat, cholesterol and carbohydrates. Salmon, mackerel, herring, and tuna are rich in omega-3 fatty acids that are linked to many health benefits. Tofu, soybeans, nori, the dried seaweed wrap commonly used in “rolls,” are excellent nutrient sources of minerals, calcium, vitamin D, folic acid, and antioxidants. Not all ingredients are limited to raw fish. Shrimp, eel, geoduck, and crab are often cooked before they are presented in a roll. The wide range of creative vibes and styles seems endless, with something to suit everyone. You have to take into account some of the ingredients of some contemporary rolls such as cream cheese, fried foods, mayonnaise, soy sauce that considerably increase the calories, sodium and fat contained in the dish. In general, the benefits of enjoying sushi and sashimi are diverse and prominent.

The risks of eating sushi are very low, but worth considering. General contamination of shellfish with mercury is practically unavoidable. Unfortunately, this neurotoxin contaminates all open water in rivers, lakes, and oceans. Some caution should be exercised in the choice of fish varieties and amounts consumed by those most at risk from mercury intake. Women who are pregnant, nursing, or planning to become pregnant, young children, the elderly, or those with compromised immune systems should limit their consumption of shellfish to just 12 ounces per week. Some species of shellfish are likely to have higher levels of mercury, such as tuna, swordfish, shark, and mackerel. This doesn’t mean they should be avoided entirely, but rather eaten in limited amounts, emphasizing variety with other types that may have lower mercury content, such as salmon, trout, crab, and shrimp.

There are other risks from raw or undercooked seafood that remain low if the products are handled and stored properly. There are FDA guidelines for industry that include freezing fish for a precise period of time to kill parasites. Yet poor management or dishonest vendors can provide food contaminated with bacteria or parasites. The most common symptoms of eating contaminated raw fish are nausea, vomiting, diarrhea, abdominal pain, headache, and fever. One must trust a reputable dealer and trust their restaurateur to provide high quality sanitary products. Although eating raw shellfish is simply riskier than eating cooked fish, experts agree that the health benefits outweigh the risks.

Enjoy the nutritional benefits of a wonderful culinary art with thoughtfulness and peace of mind. Strive for variety and eat reasonable portions.

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