In our daily life, people believe that live fish has high nutritional value, and regard "live fish eaten alive" as a superior dish. Especially now the popular boiled live fish, charcoal grilled live fish are very delicious, but also very popular. In fact, this way of eating is not scientific, whether from the nutritional value or from the consumption of taste, live fish or just dead fish, are not the best time to eat
Fish after death, after a period of time, the flesh gradually stiff, in a stiff state of fish, the muscle tissue in the protein is not decomposed to produce amino acids, and amino acids are the main components of the fresh taste. Eat up not only feel the meat hard, but also not conducive to human digestion and absorption. When the fish body into a high degree of stiffness, that is, began to autolysis stage transformation. At this time, the rich protein in the fish under the action of protease, gradually decomposed into a variety of amino acids easily absorbed by the human body, in this stage of the fish, no matter what method you use to cook, the flavor is very fresh.