The debate over raw vs. cooked fish is driven by a mix of culture, psychology, and personal experience.
Biological survival instincts often cause natural hesitation toward uncooked foods, but this can be overcome via exposure.
Sashimi provides high-quality protein and omega-3 fatty acids when handled and sourced with strict safety standards.
Vulnerable groups, including pregnant women and those with chronic illnesses, are advised to exercise caution with raw seafood.