Each October, we shine a spotlight on seafood during National Seafood Month. But it's not just about celebrating what is served on the plate—it’s also about reminding ourselves how good seafood can be for our health. Packed with lean protein and heart-friendly omega-3s, seafood helps keep our hearts strong, our brains sharp, and lowers the risk of long-term health issues. The U.S. Dietary Guidelines actually suggest making it a habit to enjoy seafood as part of a healthy and balanced diet.
Precise Cutting: Kyoku Yanagiba Knife Enhances Seafood’s Freshness and Flavor
Healthy eating values fresh ingredients and nutrition, and precise cutting preserves the best texture and nutrients. Kyoku’s Yanagiba knife is specially designed for slicing sashimi such as salmon, bluefin tuna (maguro), yellowtail (hamachi), sea bass (suzuki), red snapper (tai), and even firmer seafood like octopus and squid. It features a 10.5-inch long blade made from high-carbon, low-temperature tempered steel with a hardness rating of HRC 56-58. The blade is hand-polished through the traditional three-step Honbazuke process, achieving an edge angle between 13 and 15 degrees. This allows effortless slicing along the grain of the fish, preventing fibers from crushing or damage, thus retaining the tender and intact texture of the fish.
Tips for Cutting and Preparing Seafood Safely
Proper handling and preparation of seafood are also essential to preserve flavor, texture, and ensure food safety. Here are some helpful tips you can keep in mind when working with seafood:
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Handle seafood gently to avoid bruising or damaging the flesh, which can lead to flavor loss and quicker bacterial growth.
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Keep raw and cooked seafood separate to prevent cross-contamination. Use different cutting boards and utensils for raw seafood and other ingredients. Color-coded tools can help.
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Work with clean hands and sanitized surfaces. Wash hands thoroughly before and after handling seafood, and ensure all knives, cutting boards, and countertops are disinfected.
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Maintain proper temperature control by keeping seafood chilled between 0°C to 4°C before preparation to slow bacterial growth.
Simple and Healthy Seafood Recipe
To help you enjoy healthy seafood cooking easily, here are two classic and simple seafood recipes that balance nutrition and low fat for you:
Garlic Butter Lemon Shrimp
A classic American seafood dish that's quick, flavorful, and healthy. Fresh peeled and deveined shrimp are lightly seasoned with salt and pepper, then sautéed in a rich blend of olive oil and unsalted butter until they turn pink. Minced garlic is added to infuse the shrimp with aromatic flavor, followed by a generous squeeze of fresh lemon juice to brighten the dish. Finally, a sprinkle of chopped parsley adds freshness and color.
Healthy Steamed Japanese Seafood Sake Dish
Main ingredients include 300g clams, 8-10 shrimp, half a squid, along with seasonal vegetables such as Napa cabbage, carrots, and bok choy. Flavored lightly with kombu and bonito soy sauce. Use Kyoku’s Yanagiba to cut the seafood into uniform pieces for even steaming and maximal freshness. Combine all ingredients in a steamer, add sake and water, and cook until done. This dish is light, flavorful, and perfect for health-conscious eaters.
Conclusion
National Seafood Month is also about making thoughtful choices—supporting sustainable fisheries, local fishermen, and a balanced diet that’s good for both us and the planet. This October, let's enjoy not just the health benefits of seafood, but also the simple joy of cooking. With Kyoku’s precision Japanese knives, preparing seafood becomes easier and more rewarding!
