You can eat a small amount of dead fish. Fish are more prone to spoilage after death. Generally, there is no big problem. However, it is not good for a long time. Fish out of water will die quickly because they cannot breathe. Fish are more likely to spoil after death, mainly because of the surface of the fish body, gills and intestines. There is a certain amount of bacteria in the fish duct, and dead fish are more likely to become a good place for bacteria to breed. Therefore, if the fish dies, it is necessary to quickly remove the phosphorus, dig out the gills and remove the internal organs, rinse it with clean water, sprinkle a little salt, and put it in a low temperature place, which will be better for storage.
In daily life, people believe that live fish has high nutritional value and regard "eating live fish alive" as a top-quality dish. In fact, this way of eating is unscientific. Whether it is from the perspective of nutritional value or taste, live fish or freshly dead fish are not the best time to eat. ?
After the fish dies, after a period of time, the thigh meat gradually becomes stiff. In the stiff fish, the protein in the muscle tissue does not decompose to produce amino acids, and amino acids are the main components of umami. Not only does the meat feel hard when eaten, but it is also not conducive to digestion and absorption by the human body. When the fish body enters a high degree of stiffness, it begins to transform into the autolysis stage. At this time, the rich protein in the fish is gradually decomposed into various amino acids that are easily absorbed by the human body under the action of protease. The fish at this stage will taste very delicious no matter how you cook it.
Will residual toxins harm the body if eaten alive?
Most people believe that the fresher the fish, the better, so they like to kill and eat it alive, thinking that this can ensure the deliciousness and nutrition of the fish. But this is actually a misunderstanding. Whether they are artificially raised fish or wild fish, they contain certain toxic substances in their bodies. If you kill the fish alive and eat it immediately, the toxic substances in the fish often have no time to be completely eliminated, and the parasites and bacteria in the fish are not completely dead. These residual toxins are likely to cause harm to the body. In addition, the protein of fish that is killed and eaten alive is not completely decomposed, the nutrients are insufficient, and the taste is not the best. ?
When choosing freshwater fish, it is recommended to choose "small" fish as much as possible, that is, fish at the bottom of the biological chain, such as grass carp, bullhead fish, etc. They generally survive by eating aquatic plants. Compared with grouper, Fierce meat-eating fish such as bass and mandarin fish have lower levels of harmful substances in their bodies.
After buying live fish home, you can keep them in clean water for a day or two; if they are already killed, soak them in clean water for at least an hour. When washing, the gills must be removed and washed. When cooking, it should be cooked and steamed thoroughly.
Grouper (scientific name: Epinephelu ssp.)) is a fish of the genus Epinephelu in the family Epinepheluidae.
Grouper is widely distributed in tropical and subtropical waters. China is mainly distributed in the Taiwan Strait and the South China Sea. Grouper is a benthic fish, and its adults mainly inhabit coral reefs and offshore rocky areas. , and some also inhabit sea areas with sandy, muddy or silt bottoms. The body is generally oval or oblong, with flat sides, the head is longer than the body, the spine of the dorsal fin is strong and connected to the fin rays, the mouth is large, the inner teeth of the two jaws are tilted, the body is covered with small comb scales, the lateral line reaches the base of the caudal fin, and the caudal fin Round, truncated or concave.
Among groupers, blue grouper has the highest protein content, which is higher than that of large yellow croaker, followed by brown-spotted grouper, pearl gentian grouper and spotted grouper. The protein content of grouper and red-spotted grouper is similar to that of Chinese seabass and turbot, while the protein content of saddle-banded grouper and American black grouper is similar to that of sea bream, and is relatively low, about 66 (dry). weight), but the fat content is more than 10 times higher than turbot. Except for the significantly higher fat content of saddle band and American black grouper, the fat content of other groupers is similar to that of sea bream and slightly higher than that of large yellow croaker and turbot. The essential amino acids in grouper account for more than 37 of the total amino acids. Compared with the ideal protein model recommended by FAO/WTO, the essential amino acid index (EAAI) of grouper is higher. Generally, the higher the EAAI of the product, the higher the nutritional value. The EAAI of spotted grouper is 103, the EAAI of brown grouper is 90.19, and the EAAI of saddled grouper is 95.87, indicating that grouper is a better quality protein. source.
In addition, grouper is also very rich in umami amino acids (glutamic acid Glu, aspartic acid Asp, glycine Gly, and alanine Ala), which shows that grouper has a relatively delicious taste. The fat content of grouper is slightly higher than that of other seawater fish, but the lipids are all high-quality fatty acids, including rich polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). It accounts for 58-88% of the polyunsaturated fatty acid content, which plays an important role in human health. Therefore, grouper is a high-quality seawater fish with extremely high nutritional value and a delicious taste, high protein, high-quality unsaturated fatty acids, and a balanced amino acid composition.