There may be parasites in Chaoshan raw pickling. Generally speaking, seafood needs to be thoroughly heated to kill parasites, and eating raw seafood may have the risk of infection with parasites. Although there are various seafood practices in Chaoshan cuisine, raw salting retains the delicacy of food to the maximum extent, and it is also a favorite seafood treatment method of Chaoshan people.

Pickling time of raw pickled seafood

It should be noted that the early Chaoshan raw pickling needs a long time, which belongs to the "slow pickling method". With the improvement of living standards, gourmets become more and more particular and pay more attention to the original flavor of ingredients, so the time for eating raw and curing is greatly shortened.

Pay attention to the shellfish little seafood that is easy to taste, such as oysters and flower shells. Curing time varies from three to five minutes to ten minutes; Shrimp and shrimps that need to be shelled should be marinated for more than 3 hours; As for the thick-shelled cream crabs, the curing time is as long as 24 hours. In recent years, there has also been a "secondary pickling method". In order to keep the fresh and sweet meat of shellfish to the maximum extent, chefs pour the marinade into the ingredients and serve it directly, so it is also called quick curing.

Refer to the above? Baidu encyclopedia-raw and salty seafood