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Your burning food questions…

Some cooking queries just aren’t satisfied by the ‘I wonder what happens when I try this…?’ style of kitchen experimentation. We asked, via Twitter and Facebook, for your niggling food-related conundrums, then put the best of them to kitchen guru Debora Robertson (and friends)


food for thought.

Q Why shouldn’t you eat raw crab, although it’s fine to eat raw scallops and other fish?

A We do eat raw scallops, oysters and even occasionally mussels if they’re very fresh, though it always involves some degree of risk. I asked John Wright, author of River Cottage Handbook: Edible Seashore (Bloomsbury £14.99), and enthusiastic eater of unusual things, if he ever ate raw crab: “White crabmeat is probably edible raw, but I wouldn’t fancy eating any of the several organs that make up the brown meat – too close to the digestive tract. Many creatures contain parasites beyond bacteria and viruses. I also suspect that none of it would taste too good.” Of the many fishmongers and chefs I asked, they all were in agreement that removing enough raw meat from the shell to make it worth the trouble would be a pain – why bother when it’s so entirely wonderful when lightly cooked?

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Find the complete article and many more in this issue of delicious. Magazine - July 2018
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About delicious. Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.