Fish, we in China are not unfamiliar at all, because we in China eat too many fish, whether it is marine fish or fish, or even fish swimming in shallow streams, it can become a big meal for the public. Although fish is delicious, cooking techniques are also very important. In addition to stewing, steaming and boiling soup, people in coastal cities will also dry fresh fish and dried shrimps. In the era without refrigerators, dried shrimps are one of the effective ways to store fish.

People in Jiangsu, Zhejiang and Shanghai have unique storage methods. Crispy fish is the way they refrigerate fish. When the traffic is blocked and there is no refrigerator, local women can make fresh fish into crispy fish. Legend has it that crispy fish can rise in northern Jiangsu only because of me. Now I will find crispy fish in some areas of Hangzhou and Shanghai, especially during the New Year or holidays, and its taste is fragrant.

Recently, however, it has been said that crispy fish needs to be put on the "credit blacklist" because crispy fish can do great harm to health. Every kilogram of crispy fish is equivalent to smoking 25 cigarettes. Searching the internet for relevant small videos really causes anxiety to many people. Friends who love crispy fish are also guilty. Is it true that they can't eat crispy fish afterwards?

In fact, in recent years, the dangers of crispy fish, pickled fish and even some foods such as bacon and sausages have been gradually broadcast by everyone. According to the research of experts all over the world, people who eat pickled food for a long time are really prone to get sick, and their physique is not so strong. Crispy fish, idle fish, sausage and bacon and other foods have of course become the ingredients in the "credit blacklist".

is crispy fish really inedible? For the small partners in Suzhou, this is probably an unacceptable thing. As crispy fish has always been the ace cold dish in Shanghai, its position at banquets is unparalleled. It can be less exquisite, but it will definitely be available. Crispy fish made by pickling, frying, pouring juice and other processes is salty and crisp, and even fish bones are fried and can be swallowed by biting.

However, after smoked and fried, crispy fish does produce a substance called "nitrosamines", which can also be found in tobacco, and the stock content of crispy fish is more than that of tobacco, which is the main reason why crispy fish can be linked with tobacco in legend, and the harmful substances produced by them are the same.

But do you think these substances only appear in crispy fish and sausage bacon? If you often eat kebabs, then I can't escape nitrosamines. In the process of kebabs, baked goods may also appear such harmful substances because of continuous high temperature baking. People who love fried food are also likely to ingest nitrosamines. Unless you are a person who eats boiled cabbage with clear water every day, you will accidentally ingest it in any area.

Don't panic. Everyone must remember a saying, "If you don't talk about the usage, you will be a rogue.". Crispy fish is not inedible, sausage and bacon are not inedible, kebabs are not inedible, and it doesn't matter if they are eaten occasionally and properly. Moreover, the difference in cooking time and maturity of this ingredient is not the same, and the amount of nitrosamines contained in it is not the same. Therefore, it is unreliable to say that "one kilogram of crispy fish is equivalent to smoking 25 cigarettes".