1, herring cannot detoxify, but it can avoid poisoning. In order to prevent poisoning after eating herring, it is necessary to strengthen the preservation of fish and try to eat fish with good freshness. 2. When cooking herring, you can add some potherb mustard, hawthorn, mung bean, Chinese cabbage and so on. Stew for more than 30 minutes to remove most of the histamine. 3. Mackerel is distributed in China and belongs to the genus Scomberomorus, which lives in the ocean.

First, how to detoxify poisonous fish?

1, herring can't detoxify, but it can avoid poisoning. In order to prevent poisoning, we must first strengthen the preservation of fish, eat fish with good freshness, and never eat rotten fish. Some necessary measures can be taken in the cooking process to reduce or avoid poisoning.

2. When cooking herring, you can add a proper amount of potherb mustard, hawthorn, mung bean, cabbage and so on. Cook for more than 30 minutes, so that most of the histamine can be released. Before cooking, you can also do some simple preheating treatment, that is, mix 10% salt and 5% vinegar to make a solution, and then put the fish in the solution for about 15 minutes, which can destroy most of the histamine, and then cooking will be safer.

3. Indian mackerel is distributed in China's waters. It belongs to the genus Scomberomorus, which mainly lives in the ocean. Black herring is a kind of food, and its meat is rich in nutrition, but we should pay attention to their toxicity when eating black herring. Generally, frozen herring has certain toxicity, because it contains a lot of histamine, which may lead to poisoning after people eat it. The general poisoning phenomenon is mainly within half an hour to three hours after eating green carp. The common symptoms are allergies, and even severe cases may lead to shock.

What's the difference between herring and saury?

1, different families and genera

(1) Black mackerel belongs to Perciformes, Sparidae and Scomberomorus.

(2) sauropods belong to sauropods, sauropods and sauropods. They are called sauropods because they are shaped like knives and their production season is in autumn.

2. Different body types

(1) The fish is slightly flat in thickness and spindle-shaped.

(2) saury is slender and rod-shaped.

3. Different body colors

(1) The back of herring is mainly bluish black or dark blue, with irregular dark blue insect etched lines on the side, the abdomen is white and yellowish, the pectoral fin is light black, the gluteal fin is light pink, and the other fins are light yellow.

(2) The back of saury is dark blue, the abdomen is silvery gray, and there are 1 silvery blue longitudinal bands in the center of its side. The pectoral fin is light gray, the gluteal fin and ventral fin are white, and the dorsal fin, small fin and caudal fin are grayish brown.

4. Different teeth

(1) The black herring's mouth is relatively large, the upper and lower jaws are the same length, and each has 1 rows of fine teeth, which are on the plough bone and the transverse bone.

(2) The mandible of saury is slightly longer than the maxilla, and the teeth of both jaws are relatively thin, arranged in 1 row, and there are no teeth on the plough bone, palate bone and tongue.

5. Different dorsal fins

(1) Black mackerel has two dorsal fins, which are far apart. 1 The dorsal fin has 9- 10 fin spines, the second dorsal fin is opposite to the gluteal fin, and there are 5 small fins behind it.

(2) The saury has/kloc-0 dorsal fin, 5-6 small fins on the back, and 5-6 small fins on the upper and lower sides.

6. Different distribution

(1) Indian mackerel is mainly distributed in the western North Pacific, China, South Korea, Japan and the Russian Far East, reaching as far north as the Sea of Okhotsk.

(2) saury is mainly distributed in the temperate waters of the North Pacific Ocean, including the Sea of Japan, Alaska, Bering Sea, California, Mexico and other waters.