Amount of fish consumed

Aquatic products include a variety of marine fish, river fish and a variety of other aquatic plants and animals, such as shrimp, crabs, clams, sea cucumbers, jellyfish, kelp, purslane and so on. The recommended daily consumption of fish and shrimp for adults is 50 to 100 grams.

Some aquatic products should not be eaten

Some aquatic products should not be eaten, and improper preservation of aquatic products is very easy to corruption and deterioration, damage to human health.

Deformed fish

When the waters are polluted by pesticides and mercury, lead, copper and other metal wastewater, waste, will lead to the fish living in these waters are also subject to the infringement of the spine will be curved, the eye protrudes, the head is big, tail is small, and other deformities. These types of fish are best avoided.

Pufferfish

"Compendium of Materia Medica" records: pufferfish has a great poison, eaten to kill. Pufferfish spawning in April and May during the meat is the most beautiful, but at this time its body is also the most toxic, is usually 10 times, especially the ovaries, fish, liver of the most toxic. In fact, apart from the muscle, the head, skin, viscera and blood of puffer fish are all poisonous. The cooking of puffer fish generally requires a lot of special procedures, such as removing the organs, chopping the head, peeling the skin, etc., and there are also a lot of precautions in cooking. Puffer fish must be cooked by professional chefs before they can be eaten without fear.

Dead eels, dead snappers, dead river crabs

Eels, snappers, river crabs should be eaten now slaughtered, because their intestines with a large number of disease-causing bacteria and toxic substances, once dead will be rapidly reproducing and spreading, it is not advisable to eat.

Live fish should not be cooked immediately

Fish muscle will gradually stiffen after death, if this time immediately after cooking and eating, not only feel the meat hard, but also not conducive to human digestion and absorption. When the dead fish placed for a period of time, preferably after 20 minutes or so, fish rich in protein under the action of protease, and gradually decomposed into a variety of amino acids easily absorbed by the human body, and this time then cooking flavor is very fresh.

Steaming fish avoid using small fire

Steaming fish must be used with a large fire, in a short period of time quickly steamed, avoid using a small fire slowly steamed. Because if you use a small fire, the protein in the fish will gradually solidify, water loss and tenderness, fresh flavor damage, meat will be firewood. Steam fish time to 8 ~ 10 minutes is appropriate. If you see the fish eyes white, fish mouth wide open, it means that the fish steamed through.

To shrimp sizing should not use wine

To shrimp sizing, there is no need to use wine marinade, because the wine contains alcohol, can make the protein loss of water, so that shrimp lose elasticity. After the shrimp sizing, the alcohol is tightly wrapped in the pulp, which makes the shrimp after cooking has an odor. Moreover, because the wine itself contains water, it is easier to make the shrimp deplasma, the correct method is to use the wine when cooking.

Cooking fish should not be too early to put ginger

Although most people know that when cooking fish, if you put some ginger can be fishy and fresh, but the average person in the cooking of fish is used to ginger and fish with the pot. In fact, this is very unscientific. Because too early to put ginger, it will affect the spicy flavor of ginger play. Only to fish protein solidification and then add ginger, in order to make ginger really play its fishy effect.