Soaking in salt water can remove sand. Put the shellfish into the salt water "raise" for a period of time, which can help the shellfish to discharge various toxins and sand.
Shellfish consumption precautions:
1. Do not eat offal. Heavy metals and other pollutants tend to accumulate in the visceral mass of shellfish organisms, while the muscles contain the lowest levels of heavy metals. Therefore, only eat the muscle part of the shellfish. "Look at the color" is an easy way to judge. When you open the shell, the slightly blackened pieces of meat are mostly offal masses. Some shellfish have a black thread of sand inside, which is also inedible.
2. Pick a smooth shell. Compared to oysters and scallops, which are lumpy on the outside, razor clams and mussels are clean and smooth on the outside, with less dirt attached and less pollution accordingly.
Expanded Information:
Selection of shellfish:
1. Purchase bivalve shellfish from reputable sources, and retailers of raw shellfish should present a shipping label proving that it was caught on safe shores;
2. Refrigerate immediately after purchase Shucked shellfish should be kept in airtight containers. Raw shellfish can be stored in the refrigerator for two to four months, depending on their freshness and quality;
3. Check the packaging of frozen shellfish to make sure it has not been opened and that there are no small frosts or ice crystals on the bag. Too much frost means it's been frozen for a long time, and some seafood is thawed and then refrozen;
4. Make sure the shellfish is fresh, and that fresh oysters, clams, scallops, and mussels have tightly closed shells.
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