What do you need to pay attention to when eating fish?

What do you need to pay attention to when eating fish?

what do you need to pay attention to when eating fish? There are

1 and

heads; Eight big & quot; Yes. The size of a fish determines its taste and safety. If it is too small, the fish has not yet grown up, the meat is not fresh enough, and the fish bones will appear more. Too big means that the fish is old, the meat is rough, and a lot of harmful substances may accumulate in the body. Therefore, choose a fish to buy; Eight big & quot; The left and right are more suitable.

2, color

fish too red or white do not eat. Due to different species of fish, there are red meat fish like tuna and white meat fish like hairtail. However, if the color of the fish is too bright red or bright white, it is likely to be dye; Credit & quot;.

3, refrigerated

, now kill live fish and put them for eating. The quality of freshly slaughtered fish is not the best, because there will be a & lt; Acid drainage & quot; It needs to be stored for a period of time to be more delicious. Small fish like grass carp and silver carp should be refrigerated immediately and cooked after 2 hours; Large fish need to be refrigerated for more than two hours.

4, fisheye

, fisheye turbid collapse, gill gray do not buy. Shop & lt; Chilled fish;, Eyes and gills should be observed first. Fresh fish eyes full, clear cornea, gill filaments clear, bright red. Secondly, the eyeball of fresh fish is not full, the cornea is wrinkled and slightly turbid, sometimes the blood in the eyes is red, and the gill color is dark, showing grayish red or grayish purple. The eyeball of putrefaction fish is collapsed or shriveled, the cornea is wrinkled or cracked, and the gills are brown or gray.

5, sashimi

. Eat sashimi after freezing. There may be parasites in the sashimi. The parasites have poor resistance to heat and low temperature. They can be killed after freezing for 24 hours at minus 20 ℃, but the ice under the general sashimi plate can not kill the parasites at all. Therefore, only the source of raw materials enough to rest assured that the fish can eat raw.

6, water quality of water tank

the color of water in the water tank is not right, not dazzling. When you buy live fish in the supermarket, you should look at it; Water color & quot;. Because it reflects the quality of water. If it is dark green or blue, it may be that there are too many algae, which means that the water tank has not been changed or cleaned for a long time, which may affect the health of fish. When the water is clear and flowing, the fish in the water tank will be more lively.

7, pickled

, pickled do not eat. Aquatic products may contain more nitrite. In the process of drying or salting, some of the proteins decompose to produce amines, which combine with nitrite to form nitrosamines, which has a certain cancer risk.

8, steaming

, steaming as much as possible. In all cooking methods, steaming is the most healthy, cooking temperature is lower and oil is less, which can protect most of the nutrients in fish from being destroyed. When boiled or stewed, some of the nutrients in the fish may be lost in the soup. The temperature of barbecue is high, which is easy to produce harmful substances, and the oil consumption of barbecue fish is also a lot, which destroys the health characteristics of low-fat fish. The oil content of deep frying is higher, and it is more harmful to fish nutrition.

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