Raw Meat & Fish, Organ Meats

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This lesson covers organ meats, seafood, raw fish, raw meat and raw organ meats. Some people will be keen to jump right in, while others may be more hesitant. If you fall into the second group, don’t be put off – some of these recipes are really delicious. Read on and see what tempts you.

We can benefit from adding these foods to our diet, as they are very nutrient-dense. The societies studied by Weston Price prized the organ meats and the fat above other parts of the animal, and all ate some form of raw animal protein. Seafood such as shrimp, fish eggs and shellfish were eaten frequently.

Some of these foods used to be eaten regularly in Western society, but misinformation about them has put people off them. Let’s look at the concerns you may have.

“Liver is high in cholesterol”. True, and as we now know, that’s a good thing, not a bad thing. Our bodies need fats and cholesterol for their building and repair work.

“Pregnant women shouldn’t eat liver as it’s high in Vitamin A and too much of that can be toxic.” Studies that showed high levels of Vitamin A to be toxic were done with supplements, not with Vitamin A in foods. Traditional cultures included organ meats among the special foods for pregnant woman and children.

“What about toxins collecting in the liver and kidneys?” This is a valid concern and for this reason, it’s recommended that you look for fresh organ meat from organic, grass fed animals. Kidneys can also be marinated overnight in lemon juice to reduce any toxins.

“You can get food poisoning from shellfish”. Well, actually, you can get food poisoning from anything. One source quoted the incidence of food poisoning from shellfish as about 10% of that of chicken. Let common sense prevail and be careful where you get your shellfish from.

“Doesn’t raw meat have parasites?” Yes, it can have. Freeze your meat for 14 days, then defrost and prepare. This will kill any parasites. Fish doesn’t freeze well, so instead we marinate fish for 12-24 hours in lemon or lime juice to kill parasites. This also tenderises it and gives it extra flavour.

An easy way to introduce organ or raw meat dishes is to sample small amounts as an entrée, then follow up with a favourite main meal. This will expand your range of entrees, which so far has included dips, soups and salads. In time, you can increase the quantities. Before you know it, you’ll have some new favourites!

Organ meats, such as liver and kidneys, are also good breakfasts for the Protein metabolic type. But if you’re more of a Carbo type, leave them till later in the day, and only have small amounts. Like red meats, they are high in purines, which are needed by the Protein type, but rather rich for the Carbo type.

Raw liver is a premium tonic, but not many people find it particularly enjoyable. If you’re tired, run down, anaemic, or have chronic fatigue, think of it as a tonic and see which method of taking it is easiest for you.

What we’re talking about here is liver or other meats once a week. More than that isn’t balanced or moderate – eating liver every day isn’t necessary or good for most people. But a serving of about 100-150g once a week will help keep your fat soluble vitamins topped up.

Marinated Fish in Coconut Cream

This section is for those are working through the lessons of the cooking course. Otherwise jump straight to the recipes

Optional reading

• Raw meat & appetisers: Nourishing Traditions P231
• Organ meats: Nourishing Traditions P299
• Weston A Price article on oysters

Assignment

If this lesson is a bit of a stretch for you, I’d recommend spreading it out over two weeks. Make an organ meat or shellfish recipe this week, and a raw meat or fish recipe next week. (If you’re going to try a raw meat recipe, buy your meat now, and get it in the freezer, so it can freeze for 14 days). Chicken liver pate or liver loaf are probably the easiest organ meat recipes to start with, and marinated coconut cream fish is a good introduction to raw animal protein.

Organ meats:

• Chicken liver & mushroom pate         
• Liver and onions     
• Liver loaf     
• Lemony kidneys         

Shellfish and fish eggs:

• Raw oysters         
• Oysters in cream (with variations)         
• Any of the oyster recipes from the article above
• Steamed mussels in coconut cream         
• Taramasalata       

Raw fish:

• Marinated, in coconut cream         

Raw meat:

• Steak tartare         

Raw liver:

• Raw liver “pills”         

Now would be a good time to go back and review the other lessons. What has been slotted seamlessly into your lifestyle? What are you having trouble with? Would it be helpful to redo some lessons?

Ongoing:

Incorporate something from this lesson into each weeks menu

Suggested Recipes