Top Five Foods to Give Up in 2014 and What to Eat Instead

Photo by Akira Kamikura
Don't settle for regular old tuna anymore.
No, this is not an article about how to be healthier in the new year. Read a fitness blog if that's what you want.

This is about foods we are just so totally over. Not trends, necessarily, but things that need to chill out for a little while as we focus on other, better things. Okay, and some of them are bad for you. But mainly, we're just way over-saturated with these edibles, and we think it's time to move on.

I mean, really, cronuts? Ugh. Those are sooooo 2013.

5. Akami Tuna
Raw tuna can be revelatory for those who are reluctant to eat uncooked seafood (I'm looking at you, Dad) due to its soft but meaty texture and the way you hardly have to chew it before it falls apart. When you order tuna at a sushi restaurant without specifying what part of the tuna you'd like, you're going to get akami, the relatively lean, crisp meat from the sides of the fish. If you're at a good restaurant, it will be high quality and tasty. But you know what's even better?

The fatty belly meat from the tuna makes for some of the most divine sashimi out there. Sliced thin and served ice cold, it quite literally melts in your mouth due to the high fat content. I've heard it described as "fish butter." Think of it like the foie gras of the ocean world. It's more expensive than akami, but believe me, once you go'll come back for more...o...

Photo by stereogab
Romaine is boring. Eat these instead!
4. Romaine
I got over iceberg lettuce once I realized there were greens out there that actually tasted like something. And after years of salads composed largely of romaine, I'm pretty much over that too, now that I've discovered all of the far more flavorful greens out there. And flavor aside, romaine isn't even as good for you as many other leafy greens, which pack major antioxidants, iron, fiber and vitamins A and C. Instead, try:

Arugula, Bok Choy, Kale, Mustard Greens or Chard
Each of these greens has unique health benefits, and all of them are more interesting and flavorful than romaine. Arugula is best fresh, but the others can all be sautéed, stewed, charred or eaten raw with a little oil and vinegar.

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try indonesian hot sauce called sambal (not sambal oelek). There are many variety and it packs lots of flavor


I was just forwarded this article.  I must adamantly disagree with the reference to tuna.  'Fatty' is not better - not by a long shot.  If a person selects chu-toro or o-toro before (or more than) akami, I believe they have a very long way to go in comprehending sushi at all.  The flavor of quality sushi is not paramount.  The balance of flavor is everything.

“Without a fundamental understanding of sushi, you’ll always lean towards the fattier side of the menu.When a customer orders, it’s easy to tell the experienced from the inexperienced.” - Yousuke Imada

Fatty this, fatty that…you can always tell when an American orders sushi.”- Hachiro Mizutani

"The taste of fatty tuna is simple…and predictable.But the flavor of leaner tuna is subtle and sophisticated.The leaner carries the essence of flavor.” – Jiro Ono

KaitlinS topcommenter

@CarlRosa I will certainly admit to being an inexperienced sushi-eater. And I will also acknowledge that there is a more subtle and varying flavor to leaner tuna than there is with fattier tuna. But damnit, I love toro, and I prefer it. Call me American, inexperienced, predictable--whatever--but texture is a big part of the dining experience for me, and I think the texture of toro is generally preferable to akami. 

You definitely don't have to agree though! This comment section is made for insights like yours, and I appreciate your thoughts on the article.

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