Get Hooked to Raw & Cooked Fishy Delights

It’s o-fish-ial. Raw and cooked fish are food items that divide diners. For some, a plate of fresh sashimi is the pinnacle of culinary sophistication. Thin slices of raw salmon, tuna, or yellowtail are celebrated for their delicate texture, clean flavour, and centuries-old tradition. For others, however, the very idea of eating uncooked fish is enough to provoke discomfort. As sushi and sashimi have become increasingly mainstream across the world, a curious divide remains: why do some people relish raw fish while others recoil from it?

Catch Of The Day

The debate goes beyond personal taste. It touches on culture, psychology, nutrition, and the way humans learn what is safe and desirable to eat. Experts say our reactions to raw fish reveal as much about our upbringing and experiences as they do about the food itself. Sushi, once considered exotic in many Western countries, has gradually entered the global mainstream through decades of cultural exchange and changing dining habits.

Best (Un)Cooked

In countries such as Japan, sashimi is regarded as one of the purest expressions of seafood. The dish places emphasis on freshness, knife skills, presentation, and the natural qualities of the fish itself. For enthusiasts, the appeal lies in subtle flavours and textures that can be altered by cooking.

Chef Reetu Uday Kugaji, Culinary Expert and Chef Consultant, believes cultural familiarity plays a major role in shaping perceptions. “Raw fish is a delicacy to some and a source of discomfort to others. This contrast highlights a simple truth: our food preferences are shaped as much by culture and experience as they are by our senses,” she says.

According to Kugaji, foods considered luxurious in one culture can seem unusual or even unpleasant in another. Around the world, people enjoy delicacies ranging from fermented fish and blue cheese to insects and intensely spicy dishes. What feels normal often depends on what people grow up eating and seeing others enjoy.

Psychology of Disgust

While culture influences preference, biology also has a role to play. Humans are naturally cautious about unfamiliar foods, a survival mechanism that evolved to help avoid potentially harmful substances. Raw fish can trigger this instinct because many people subconsciously associate uncooked seafood with spoilage, parasites, or foodborne illness.

“The divide between those who relish raw fish and those who recoil from it is a reminder that food preferences are learned,” says Kugaji. “What feels natural, delicious, and comforting is often determined by familiarity rather than flavour alone.”

Research suggests that repeated exposure can gradually change perceptions of foods that initially seem unpleasant. Much like coffee, olives, or blue cheese, sashimi is often described as an acquired taste. The more frequently people encounter a food in positive settings, the more likely they are to develop an appreciation for it. Studies examining sushi consumption have found that social norms and familiarity significantly influence acceptance, while food neophobia—the fear of trying unfamiliar foods—can discourage consumption.

Fin-tastic Flavours

The question of whether people are naturally picky eaters or simply products of their environment continues to intrigue researchers. Experts say the answer is both.

Some individuals are naturally more sensitive to tastes, smells, and textures than others. Certain people are adventurous eaters who actively seek novelty, while others are more cautious. However, these tendencies do not necessarily determine lifelong preferences.

“Sashimi reminds us that taste is often learned,” says Kugaji. While some people are naturally more adventurous than others, familiarity has a remarkable way of turning hesitation into appreciation.

She notes that childhood exposure, family traditions, peer influence, cultural identity, and personal memories all contribute to food preferences. As a result, two people tasting the same dish may have completely different reactions.

Savour The Sea

Beyond matters of taste, raw fish also attracts attention for its nutritional value. According to Dr. Meenakshi, Clinical Dietitian and Nutritionist at Marengo Asia Hospitals, raw fish can provide several important health benefits when handled and prepared safely.

“Raw fish, when sourced and prepared safely, can offer several nutritional benefits. It is typically rich in high-quality protein, omega-3 fatty acids, vitamin D and essential minerals such as selenium, which support heart health, brain function and overall wellbeing,” she explains.

Dr. Meenakshi adds that because the fish is uncooked, some nutrients and delicate fatty acids may remain better preserved compared with certain cooking methods. Health experts frequently highlight fish as a valuable source of protein and heart-friendly fats, contributing to the popularity of sushi and sashimi among health-conscious consumers.

Benefits and Risks

Despite its nutritional advantages, raw fish is not without concerns. “The biggest concern involves food safety, including bacterial contamination, parasites and improper handling or storage,” says Dr. Meenakshi. “Certain fish may also contain higher levels of mercury or environmental toxins.”

She advises that pregnant women, young children, immunocompromised individuals, and people with chronic illnesses should exercise particular caution. Public health experts similarly warn that raw fish can carry bacteria and parasites if sourcing, storage, and preparation standards are not carefully maintained.

Food For Thought

Ultimately, the conversation surrounding sashimi is about far more than seafood. It highlights how human preferences are shaped by a complex blend of biology, culture, memory, and experience.

Whether diners see sashimi as an exquisite delicacy or an unsettling challenge, experts agree on one point: our tastes are rarely fixed. Sometimes, what begins as hesitation can evolve into appreciation, one bite at a time.