On Food and Cooking

cancer. By reducing the body’s readiness to form blood clots, it also lowers the incidence of stroke. And it ...

There are three general kinds of hazardous materials that contaminate fish and shellfish: industrial toxins, bio ...

hormonal disturbances in laboratory animals, and they accumulate in body fat. Fatty coho salmon and t ...

grams per week. Even tuna, currently the most popular seafood in the United States after shrimp, may join the l ...

Halibut Catfish Chilean sea bass (Patagonian toothfish) Monkfish Salmon: pink, coho Rockfish Shark Eel Skate Smelt Herri ...

Infectious and Toxin-Producing Microbes Seafoods carry about the same risk of bacterial infections and poisonin ...

seafood to a minimum of 140ºF/60ºC. Temperatures above 185ºF/82ºC are required to eliminate some viruses. Som ...

of fish-borne botulism are caused by improperly cold-smoked, salt-cured, or fermented products. Intestinal viruses, ...

including histamine, a substance that our cells use to signal each other in response to damage; antihistam ...

countries now routinely monitor waters for the algae and shellfish for the toxins, so the greatest risk is from ...

Parasites Parasites are not bacteria or viruses: they’re animals, from single-celled protozoa to large worms ...

Type of Poisoning Usual Regions Diarrhetic shellfish poisoning Japan, Europe, Canada Amnesic shellfish poisoning U.S. P ...

poisoning scallops, cockles Ciguatera poisoning Barracuda, grouper, snapper, other reef fish Type of Poisoning Toxi ...

contracted from sushi or lightly marinated, salted, or cold-smoked preparations. Farmed salmon are much less li ...

Preparation Certain cooking processes transform the proteins and related molecules in meat and fish into ...

distinctive qualities as foods. The Paleness and Tenderness of Fish Flesh Fish owe their small, light bones, ...

substances called “wax esters,” which are an oil-like combination of a long-chain fatty acid and ...

tenth and a third of their muscle to that task, usually a thin dark layer just under the skin. But ...

way of maintaining their body fluids at the right concentration of dissolved substances. Water in the open ...

(trimethylamine) and the latter into kitchen- cleanser ammonia. They’re thus responsible for the powerfully bad ...