Fish is good for us: this belief is one
important reason for the growing consumption
of seafood in the developed world. There is
indeed good evidence that fish oils can
contribute significantly to our long-term
health. On the other hand, of all our foods,
fish and shellfish are the source of the
broadest range of immediate health hazards,
from bacteria and viruses to parasites,
pollutants, and strange toxins. Cooks and
consumers should be aware of these hazards,
and of how to minimize them. The simplest
rule is to buy from knowledgeable seafood
specialists whose stock turns over quickly,
and to cook fish and shellfish promptly and
thoroughly. Raw and lightly cooked
preparations are delicious but carry the risk of
several kinds of food-borne disease. They are
best indulged in at established restaurants that
have access to the best fish and the expertise
to prepare it.
Health Benefits