Craving for some seafood? Fortunately, you don’t even have to go out to get that now – seafood is sold all over Singapore, so you can absolutely stock up or order some for your next meal.
Of course, what really prevents a lot of people from doing that is the idea of having to prepare and cook the seafood first. But what if we told you that there are many types of seafood you can try at home without having to fire up the stove?
Today, we’ll go over some of the best types of seafood to try raw. It goes without saying that if you have certain vulnerabilities (for example, if you’re pregnant), it’s best to eat thoroughly cooked seafood, but if you’re healthy and know where to get safe and fresh produce, this is for you!
- Sushi-grade Fish
If you love sashimi and sushi, then you’re probably no stranger to the fish we’ll mention here. Think of the classics, like tuna, salmon, mackerel, flounder, and even seabass.
All of these boast their own characteristic taste and texture profiles. Some even have grades, which is why you’ll hear about “fatty tuna” being worth more than regular tuna.
It’s worth trying all of the variations to see which one you enjoy most. Whichever fish you try, however, be sure that it’s from a good supplier and is clearly indicated as sushi-grade.
Note that it’s best to stick to fish known to be used in sushi, by the way. For example, it’s generally not advised to eat undercooked (never mind raw!) pollock because it can contain parasites that would make you sick.
- Oysters
You probably predicted this from the start! Oysters are among the best types of seafood for raw eating, although you can definitely eat them cooked as well, whether baked, fried, or something else.
As with fish, though, you need to ensure that the oysters you eat are actually safe for consumption. The best way to do that if you’re eating them raw is to look for fresh ones.
You can ask the supplier for the shell-stock tags or even the harvest dates on the oysters, to be safe. As much as possible, get ones that are alive and that you can shuck yourself.
- Sea urchin
Another amazing seafood you can dine on happily without getting it near a flame, sea urchin or uni is considered a delicacy in many places now. The funny thing is, you’re not actually eating the meat of the sea urchin per se… you’re eating the gonads or reproductive organs.
If you can get over that, the experience of eating uni is definitely worth having. Fresh uni harvested in season is among the richest, briniest, most addictive oceanic tastes you can get.
As with all of the other foods, be sure to get your uni from a trusted supplier. Don’t immediately opt for the cheapest option either: some uni can actually be bitter, which may ruin the experience. Ask your supplier for advice on what to try, which options are creamiest, and so on.
- Caviar
Caviar is easily one of the best types of seafood to eat at home, not least because of its decadent reputation. It’s an amazing way to take home gatherings and occasions up a notch, or even to elevate an otherwise ordinary meal.
In case you’re not sure where it comes from, it’s basically the eggs of a sturgeon. It can be eaten as a spread or used to garnish other dishes. It can even be eaten by itself, with only champagne (this is a perfect pairing, actually!).
Just bear in mind that you actually should be careful about the utensils you use for caviar, or you’ll mar the taste. For instance, it’s frowned upon to use metal spoons with caviar.
What you need is something non-reactive and unable to interfere with the flavour. Ideally, you should use a mother-of-pearl spoon as it neither retains nor transfers flavours, keeping the taste pure.
Mother-of-pearl spoons are quite affordable now, so they’re easy to get. However, if in a pinch, you can also just use a wooden spoon as a substitute.
