Seafood is the best companion of whisky. On the one hand, the infiltration of seafood elements makes whiskey look fresh in the taste of citrus fruits, which weakens the overwhelming peat and oak taste of whiskey.

On the other hand, this kind of integration will not hide the umami taste of seafood. Shellfish such as scallops and shrimps are the best choice for whisky. Adding vinegar to crab meat can stimulate the taste and taste whiskey at the same time, which is delicious. However, the smoked whisky is almost inferior to seafood, and the heavy whisky will mask the taste of seafood and often cannot be blended well.

Extended data:

Precautions for eating seafood:

1, arthritis patients eat less seafood.

Sea cucumber, turtle, kelp, seafood and other seafood contain more uric acid, which is easily formed in joints after being absorbed by the human body, thus aggravating the symptoms of arthritis.

2. Seafood can't be eaten with fruit.

Fish, shrimp and algae in seafood are rich in protein and calcium. If you eat fruits containing maslinic acid, such as grapes, pomegranate, hawthorn and persimmon, it will not only reduce the nutritional value of protein, but also stimulate the stomach, causing discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea.

People with allergies should eat less seafood.

If the child is allergic, the best way to travel is to eat less seafood to avoid allergies affecting the body. In addition, allergic people should drink less local water and more mineral water or pure water to avoid skin discomfort caused by adapting to the environment.

People's Network-Eat All over the World: When Seafood Meets Foreign Wine