Can the green internal organs of abalone be eaten after cooking?

The green internal organs of abalone cannot be eaten.

Abalone viscera is poisonous and is seasonal, related to the growth of seaweed. The toxic period is from February to May every year, and abalone viscera cannot be eaten during this period. The internal organs of abalone contain photosensitizing toxins, which are the breakdown products of seaweed chlorophyll derivatives.

This toxin generally accumulates in the liver of abalone in spring and has photochemical activity. If someone eats abalone containing this compound and then exposes it to sunlight, the substance will cause the body to The production of amine compounds such as histidine, tyrosine and serine, thereby causing inflammation and toxic reactions in the skin.

The symptoms of abalone toxin poisoning are redness and edema on the face and hands. People with allergies will have a greater reaction. Although it is not fatal, it is still recommended to remove the internal organs before eating.

Precautions for eating abalone:

1. Abalone should be soaked in cold water for 48 hours, scrub the surrounding area of ??the dried abalone clean, and remove sand thoroughly, otherwise the taste and taste of the abalone will be affected. quality, then steamed and then stewed.

2. The cooking of "fresh abalone" pays great attention to the control of heat. If the heat is not enough, the meat will taste fishy, ??and if the heat is too high, the meat will become tough and hard. Therefore, abalone pays great attention to the seasoning method, and the thickness is appropriate, otherwise The umami flavor of abalone cannot be extracted from itself.

3. Gout patients and those with high uric acid should not eat abalone meat, but should only drink a small amount of soup. Although everyone loves to eat abalone, people with colds, fever, or yin deficiency and sore throat should not eat it because they are known to be prone to stubborn ringworm. People with chronic diseases should not eat it.