Seafood can be paired with foreign wine.

Seafood is the perfect companion to whiskey.

On the one hand, the penetration of seafood elements makes the whiskey appear fresh in the citrus fruit flavors, weakening the whiskey’s overwhelming flavors of peat and oak.

On the other hand, this fusion doesn't mask the fresh taste of the seafood.

Shellfish, such as scallops and shrimp, are the best choices for whiskey.

Crab meat with vinegar stimulates the palate and tastes whiskey at the same time, which is a delicious dish.

However, smoky and heavy whiskeys are not a good match for seafood. Whiskeys with too strong taste will cover up the taste of seafood and often cannot be blended well.

Extended information: Precautions for eating seafood: 1. Patients with arthritis should eat less seafood. Seafood such as sea cucumbers, turtles, kelp, and seafood contain a lot of uric acid. After the body absorbs it, uric acid crystals will easily form in the joints, thereby aggravating the symptoms of arthritis.

.

2. Seafood cannot be eaten together with fruits. The fish, shrimp and algae in seafood are rich in protein and calcium.

If you eat fruits containing maslinic acid, such as grapes, pomegranates, hawthorns, persimmons, etc., it will not only reduce the nutritional value of protein, but also irritate the gastrointestinal tract, causing discomfort, vomiting, dizziness, nausea, abdominal pain, diarrhea, etc.

3. People with allergies should eat less seafood. If your child is allergic, the best way to travel is to eat less seafood to prevent allergies from affecting the body.

In addition, people with allergies should drink less local water and more mineral water or purified water to avoid skin discomfort caused by adapting to the environment.

People's Daily - Eat all the delicious food: When seafood meets foreign wine