Some scallop meat is inedible.

There are two types of meat in scallops. One is the scallop’s inward muscle, which is white and very meaty. The other is the meat distributed around the inward muscle, which is red and very soft. Usually, only the inner muscles of the scallops are used as ingredients, and the surrounding red meat is discarded.

When eating scallops, it is best to only eat the rounded shell part of the scallop, and be sure not to eat the internal organs. Scallops themselves are safe aquatic products. Scallops are filter-feeding organisms that grow by absorbing algae and microorganisms in seawater. If their growth environment is polluted or toxic algae breaks out, these substances will be ingested in their internal organs.

How to eat scallops healthily:

First, don’t eat the internal organs. Pollutants such as heavy metals tend to accumulate in the visceral mass of shellfish organisms, and the lowest levels of heavy metals are found in the muscles. Therefore, only the muscle parts of the shellfish should be eaten. "Look at the color" is the simpler way to judge. After opening the shell, the slightly blackened pieces of meat are mostly viscera. Some shellfish have a black line of sand inside and cannot be eaten.

Second, choose one with a smooth shell. Compared with oysters, scallops, etc., which have a lumpy appearance, razor clams, mussels, etc. have a clean and smooth surface with less dirt attached and less pollution.

Third, soak in salt water and fully heat. Before cooking, the shellfish should be "raised" in salt water for a period of time, which can help the shellfish expel various toxins and sand. Then, use a small brush to carefully clean the surface of the shell. The preferred cooking techniques are steaming, boiling, etc., which can thoroughly heat and kill bacteria. The grilling method can easily cause uneven heating, causing the outside to be cooked and the inside to be raw. It is recommended to use it sparingly.

Extended information:

We often see food poisoning caused by eating unclean scallop products, so how should we clean scallops when we usually eat them? .

In order to keep the scallops fresh and have a long shelf life, hotel and vegetable markets like to keep scallops fresh. Some unscrupulous traders use chemical products to preserve the appearance of scallops in order to keep them fresh and pursue a good appearance. How to remove these harmful substances.

Put them all into a basin, and then add a little dishwashing liquid to the water. The part of water covered by the dishwashing liquid will be isolated from the air. The scallops will feel lack of oxygen in the water and will cause damage to their bodies. Reach out and breathe, thus achieving the cleaning effect.

If you want it to be cleaner, change the water a few more times and add dishwashing liquid. Note that just the right amount of dishwashing liquid is enough. Don’t add too much, otherwise they won’t be able to breathe inside and will easily suffocate. die.

Detergent can kill harmful microorganisms remaining on the surface of scallops. The remaining clean water is alkaline and can promote the degradation of acidic pesticides. In addition, do not soak scallops in detergents such as detergent. These substances are difficult to clean and can easily remain in the scallops, causing secondary pollution.

Experts said that in fact, when we eat scallops in daily life, it is best not to go to street stalls to eat them. We should eat them at home, and we must pay attention to the hygiene and cleanliness of the scallops.

Baidu Encyclopedia - Scallops

People's Daily Online - Diarrhea or illness caused by eating shellfish: 3 tips to ensure you eat seafood safely