Although seafood is rich in nutrients, it should not be eaten. Affected by marine pollution, marine products often contain toxins and harmful substances. Excessive consumption can easily lead to spleen and stomach damage and cause gastrointestinal diseases. If food is not properly prepared, food poisoning may occur in severe cases. Therefore, when eating seafood, it is necessary to pay attention to a modest amount, usually once a week.
Pre-treatment:
Sea fish
Be sure to wash before eating, to the net scales, gills and viscera, scaleless fish can scrape off the dirty parts of the epidermis, because these parts are often the gathering place of pollution in marine fish.
shellfish
Before cooking, apply clean water to clean the shell and soak it in clean water for 7-8 hours so that the mud, sand and other dirt in the shellfish will spit out.
Shrimp and crab
Clean and pick up dirt such as shrimp line, or use saline method, that is, soak in saturated salt water for several hours, then dry it, soak it in clean water before cooking and cook.
Fresh jellyfish
Fresh sea bream contains more water, thicker skin, and also contains toxins. It is necessary to use salt to add alum for 3 times, so that fresh sea bream can be dehydrated 3 times before the toxins can be drained with water. After the above treatment is edible. Or clean, immersed in vinegar for 15 minutes, and then hot water (100 minutes boiling in boiling water for several minutes).
Dry goods
Seafood products are easy to produce some carcinogens during the dry processing process. Before eating dried shrimps, dried shrimps and dried fish, it is best to boil for 15-20 minutes before cooking and eating, and pour out the soup.
Best practice:
High temperature heating
Most of the bacteria are afraid of heating, so cooking seafood, the general use of acute fire fry a few minutes can be safe, crabs, shellfish and other hard shell, you must heat thoroughly, generally need to cook, steam for 30 minutes to eat (heating temperature At least 100°C).
With ginger, vinegar, garlic with food
Seafood tastes cold and cool, ginger is hot, and the same food as seafood can neutralize coldness to prevent physical discomfort. The raw garlic and vinegar have a good bactericidal effect, and they also played a certain role in killing some of the residual harmful bacteria in seafood.
Crispy
After the fish is made into crispy fish, the fishbone and fishbone will become soft and delicious. Even the bones and meat will be eaten together. It is not only delicious, but also provides a variety of essential amino acids, vitamin A, vitamin B, vitamin D and minerals, etc. In particular, calcium in fish bones is beyond the reach of other foods.
Improper method:
Eat raw
Fresh seafood often contains bacteria and toxins. Raw foods can cause food poisoning. Moreover, sea fish contains more histidine, and fresh food can easily lead to allergies.
Smoked
The temperature of smoked meat often fails to meet the requirements for the sterilization of seafood, and it only kills bacteria on the surface, and there are eggs at the center.
Foraging
In order to obtain fresh materials, the fondue has a very short feeding time. In the case of half-baked seafood, parasitized eggs cannot be killed and the chance of infection after eating is high.
Pickled
The use of marinated, soy sauce, shochu, etc. to marinate or boil seafood does not have the function of killing bacteria in seafood. Even if some eggs are still preserved after 24 hours of marinating, the method of making seafood is almost equivalent to eating raw food. Unfavorable health.
Four taboos for seafood
Can not be the same as a lot of vitamin C
The crustacean seafood products such as shrimp and crab contain a certain high concentration of “pentavalent arsenicâ€, which is harmless to the human body. However, when taking a large amount of vitamin C at the same time, “pentavalent arsenic†will be converted into “trivalent arsenic†(ie, Arsenic trioxide, commonly known as arsenic, can cause acute arsenic poisoning; severe cases can also be life-threatening.
Can't eat with cold food
Seafood is cold in nature, and it is best to avoid eating together with some cold foods such as spinach, cucumber, etc., and you should not drink some iced drinks such as soda, iced water and ice cream immediately after meals. Eat less or do not eat watermelon, pears and other cold fruits to avoid causing discomfort.
Cannot be served with beer, red wine
Eating seafood to drink a lot of beer will produce too much uric acid, which will cause gout. Excessive uric acid can deposit in joints or soft tissues, causing inflammation of joints and soft tissues.
Who should not eat seafood
People with high blood lipids: Snails and crabs, especially crab yellow, have high cholesterol levels. People with high cholesterol and high blood lipids should pay attention to eating less or not eating such seafood.
Arthritis, gout patients: sea cucumber, marine fish, seaweed, seaweed and other seafood, contains more purines, patients with regular food will increase the condition.
Patients with hemorrhagic disease: Patients with bleeding disorders such as thrombocytopenia, hemophilia, and vitamin K deficiency should eat less or not eat sea fish, because the 20-carbon enoic acid contained in fish can inhibit platelet aggregation and increase bleeding disorders. The patient's bleeding symptoms.
Patients with liver cirrhosis: When the liver is hardened, it is difficult for the body to produce clotting factors, and the platelets are low, which may cause bleeding. If you eat sardines, herring, tuna, etc. that are rich in 20 carbon 5 acid, the condition will deteriorate rapidly and it will worsen.