Deep-sea fish is recognized as a master of nutrition, but it is best to choose grass carp with low mercury content. Common yellow croaker, saury, hairtail, Spanish mackerel and snapper are all herbivorous marine fish, and the content of docosahexaenoic acid (also known as DHA and brain gold) is not low, especially saury.
Silver cod is also loved by many people, but its mercury content is higher than that of hairtail and yellow croaker, although it does not exceed the national allowable residue standard. There is no need to worry about eating it once in a while, so it is recommended not to exceed once a week.
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Precautions for eating fish:
1, Deep-sea fish are not safe: Among marine fish, Anisodes is one of the most common parasites, and the marine fish we often eat, such as salmon, salmon, tuna, cod, eel and grouper, are the hosts of Anisodes.
2, misunderstanding: Some people think that high alcohol, soy sauce, vinegar, garlic, mustard, etc., can kill parasites in sashimi. In fact, these methods are difficult to kill parasites with strong viability like clonorchis sinensis larvae.
3, the safest method: high-temperature heating and cooking is the safest way to eat fish.
4. Freeze and microwave: It is recommended to eat less or no sashimi, or kill metacercariae by freezing and microwave raw fish. But the temperature needs to be low enough to freeze for more than ten hours or even days; The "ice cooling" on the dining table only uses ice cubes to cool down, which can not kill insects, but may prolong the survival time of some parasitic larvae.
5, raw and cooked separately: when cooking, the chopping board and knives of raw and cooked food are separated to avoid the infection of parasites.
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