Aquatic products include all kinds of marine fish, river fish and other aquatic animals and plants, such as shrimp, crab, clam, sea cucumber, jellyfish, kelp and laver. The recommended daily intake of adult fish and shrimp is 50 ~ 100g.
Some aquatic products are inedible.
Some aquatic products are not suitable for eating, and improper preservation of aquatic products is easy to deteriorate and damage human health.
Deformed fish
When the waters are polluted by pesticides, mercury, lead, copper and other metal wastewater and wastes, the fish living in these waters will also be infringed, resulting in deformed phenomena such as bent spine, exophthalmos and small head and tail. This kind of fish is best not to eat.
globefish
It is recorded in Compendium of Materia Medica that puffer fish is poisonous, which will kill people if eaten. The meat of puffer fish is the most beautiful in April and May, but its toxicity in the body is also the highest at this time, which is 10 times higher than usual, especially in ovaries, larvae and liver. In fact, in addition to muscles, the head, skin, internal organs and blood of puffer fish are all toxic. The cooking of puffer fish generally needs to go through many special processes, such as removing five internal organs, beheading and peeling. And there is a lot of stress when cooking. The puffer fish must be cooked by a professional chef to be safe to eat.
Dead eels, dead turtles, dead river crabs
Eels, soft-shelled turtles and river crabs should be slaughtered now, because there are a lot of pathogenic bacteria and toxic substances in their stomachs, and once they die, they will multiply and spread rapidly, which is not suitable for eating.
Live fish should not be cooked immediately.
After the fish dies, the muscles will gradually become stiff. If you eat it immediately after cooking, it will not only harden the meat, but also be detrimental to human digestion and absorption. When the dead fish is left for a period of time, it is best to wait for about 20 minutes. Under the action of protease, the rich protein in fish is gradually decomposed into various amino acids which are easily absorbed by human body. It will be delicious to cook again at this time.
Steamed fish should not use small fire.
Steamed fish must be cooked quickly in a short time with a big fire, and it is forbidden to steam slowly with a small fire. Because if you use a small fire, the protein in the fish will gradually solidify, lose water and become tender, the umami flavor will be destroyed, and the meat will become firewood. The appropriate time for steaming fish is 8~ 10 minute. If you see the fish's eyes are white and the fish's mouth is wide open, it means that the fish is steamed.
Cooking wine is not suitable for sizing shrimp.
When sizing shrimps, it is not necessary to marinate them with cooking wine, because cooking wine contains alcohol, which will dehydrate protein and make shrimps lose elasticity. After the shrimp is sized, alcohol is tightly wrapped in the pulp, which makes the cooked shrimp have a bad smell. And because cooking wine itself contains water, it is easier to desquamate shrimp. The correct way is to use cooking wine when cooking.
It is not advisable to put ginger too early when cooking fish.
Although most people know that when cooking fish, if you put some ginger, you can remove the fishy smell and increase the freshness, but most people are used to cooking fish with ginger. In fact, this is very unscientific. Because premature ginger will affect the spicy taste of ginger. Only by curing the protein of fish and adding ginger can ginger really play its role in removing fishy smell and enhancing freshness.