Right now is the season when seafood foods are on the market in large quantities. When people are full of food, how much do you know about seafood?
How much nutrition is seafood?
(1) Fish, shrimp, crabs, etc. are rich in protein, the content can be as high as 15% to 20%, and shark fins, sea cucumbers, scallops, etc. contain more than 70% protein. In addition, the composition of essential amino acids of fish protein is similar to that of meat, and it is a high-quality protein.；
(2) The fat content of fish, shrimp, crabs, etc. is very low, most of them are 1% to 3%, and they are mostly composed of unsaturated fatty acids, which are easy to digest and not easy to cause arteriosclerosis.；
(3) Fish fat is extremely rich in vitamins A and D, especially in fish liver, which is more abundant, and fish meat also contains a certain amount of Niacin and vitamin B1.；
(4) Marine plants such as kelp and seaweed are also rich in iodine and iron.
You must “three actions” to buy seafood
(1) Move your eyes. Looking at the fish's eyes, the eyes are transparent and non-turbid, indicating high freshness. Then look at whether the gills of the fish are close together and whether the surface of the fish is shiny. The shrimp shell should be complete, elastic and shiny, and the shell color should be bright. The shells of crabs and shellfish and seafood should be shiny, and the limbs should be hard and elastic. Squid, octopus, etc. should have smooth skin, curved claws, and clear markings.
(2) Do it. Press the meat of the seafood with your hands. If the endoplasm is firm and elastic, it will not sink deeply, which means it is fresh. Then look at the presence or absence of mucus on the surface of the meat. The absence of mucus means that the freshness is high.
(3) Move your nose. Smell it with your nose. If it is the umami flavor unique to ordinary seafood, it means it is fresh. Conversely, if there is a fishy smell and corruption, you should avoid buying it.
1. Seafood is not cooked well and contains bacteria
The bacteria in seafood are mainly Vibrio parahemolytic bacteria, which have relatively strong heat resistance and can only be killed above 80℃. In addition to the bacteria brought by the water, there may also be parasitic eggs and bacterial and viral pollution caused by processing in seafood. Generally speaking, cook in boiling water for 4-5 minutes to thoroughly sterilize. Therefore, we must be careful when eating unheated seafood such as “drunk crab”, “raw sea urchin”, and “soy sauce marinated seafood”. When eating sashimi, we must also ensure the freshness and hygiene of the fish.
2. Dead shellfish, bacteria, toxins, a lot
The shellfish itself has a relatively high amount of bacteria, and the protein breaks down quickly. Once it dies, it multiplies germs and produces toxins. At the same time, the unsaturated fatty acids contained in it are also prone to oxidation and rancidity. Stale shellfish also produce more amines and free radicals, which pose a threat to human health. After purchasing live shellfish, you can't store them at home for too long. Cook them as soon as possible. People with allergies should pay special attention, because sometimes allergic reactions are not caused by seafood itself, but by substances in the process of seafood protein breakdown.
3. Seafood and beer together cause gout
*Do not drink beer when eating seafood. Seafood such as shrimp and crabs will form uric acid after being metabolized by the human body, and excessive uric acid can cause gout, kidney stones and other conditions. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body.
