Fish is no stranger to us in China, because we in China eat too many fish, whether it's sea fish or fish, or even fish swimming in shallow streams, it can become a big meal for the public. Although fish is delicious, cooking skills are also very important. People in coastal cities not only stew, steam and cook soup, but also sun-dry fresh fish and shrimp. In the era of no refrigerator, shrimp skin is one of the effective storage methods of fish.

But ordinary people in Jiangsu, Zhejiang and Shanghai have unique storage methods. Crispy fish is their way of freezing fish. When there is a traffic jam and there is no refrigerator, local women can make fresh fish into crispy fish. Legend has it that crispy fish can rise in northern Jiangsu only because of me. Now I will find crispy fish in some areas of Hangzhou and Shanghai, especially during Chinese New Year or holidays. It tastes very fragrant.

Recently, however, it has been said that crispy fish need to be included in the "credit blacklist" because it will bring great harm to the body. One kilogram of crispy fish is equivalent to smoking 250 cigarettes. Searching for related videos online really makes many people anxious. Friends who love crispy fish are also guilty. Is it true that they can't eat crispy fish afterwards?

In fact, in recent years, the hazards of crispy fish, pickled fish and even some bacon, sausage and other foods have been gradually broadcast by everyone. According to the research of experts all over the world, people who eat pickled food for a long time are really prone to get sick and are not so strong. Crispy fish, idle fish, sausages and bacon have certainly become the ingredients in the "credit blacklist".

Is crispy fish really inedible? For Suzhou's friends, this is probably an unacceptable thing. As crispy fish has always been the ace cold dish in Shanghai, its position at the banquet is unparalleled. It can be less exquisite, but there will be. Crispy fish made by pickling, frying, pouring juice and other processes is salty and crisp, and even the fish bones are fried, which can be swallowed with a bite.

However, after smoked and fried, crispy fish does produce a substance called "nitrosamine", which is also found in tobacco, and the stock of crispy fish is much larger than that of tobacco, which is also the main reason why crispy fish and tobacco can be linked in legend, and the harmful substances produced by them are the same.

But do you think these substances will only appear in crispy fish and sausage bacon? If you often eat mutton kebabs, I can't escape nitrosamines. In the process of kebabs, such harmful substances may also appear in the baked goods due to continuous high temperature baking. People who love fried food are also easy to ingest nitrosamines. Unless you are a person who eats boiled cabbage with clear water every day, you will accidentally ingest it in any area.

Don't panic, everyone must remember a sentence, "If you don't use it, you are a rogue." Crispy fish is not inedible, sausage and bacon are not inedible, and mutton skewers are not inedible. It doesn't matter if you eat properly occasionally. Moreover, the cooking time and maturity of this ingredient are different, and the amount of nitrosamines contained is also different. Therefore, it is unreliable to say that "one kilogram of crispy fish is equivalent to smoking 250 cigarettes".