Fresh abalone can be stored in the refrigerator, before putting it in the refrigerator to do some processing, after washing, wrapped in plastic bags, so as to avoid the spread of fishy flavor.
Seafood can be stored in the refrigerator for a long time, but cooked fish food can not be stored in the refrigerator for too long, it will affect the taste, at the same time, but also to seal it up before putting it into the refrigerator, otherwise it will make the refrigerator full of odors.
Abalone is rich in protein, and more calcium, iron, iodine and vitamin A and other nutrients. Abalone has a very high nutritional value, rich in globulin; abalone meat also contains a kind of ingredients known as "abalone", which can destroy the metabolic substances necessary for cancer cells.
Extended information:
Many people are accustomed to eating the whole abalone in their mouths when they eat abalone, and there are some parts of the abalone that are not edible. Some people are reluctant to remove the green offal of abalone because it is expensive. Abalone offal is toxic, and seasonal, with the growth of seaweed, toxic period in February-May each year, this period of abalone offal can not be eaten.
The internal organs of abalone contain photosensitizing toxins, which are decomposition products of chlorophyll derivatives of seaweed. This toxin generally gathers in the abalone's liver in the spring and has photochemical activity. If someone eats abalone containing this compound and then is exposed to sunlight, the substance will prompt the production of amine compounds such as histidine, tyrosine and serine in the human body.
The production of amine compounds such as tyrosine and serine causes inflammation and toxic reactions in the skin. Symptoms of abalone toxin toxicity are red edema of the face and hands, and the reaction is greater in people with body allergies, but it is not fatal. So it is recommended to remove its internal organs.
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