Many people have a preference for seafood, drawn to its delicious flavor and tender texture. However, with the vast array of freshwater and seafood options and the diverse cooking methods available, one must be vigilant. If you're not careful with the details, you'll only find that seafood brings you as much worry as it does joy!
Undercooked Seafood Contains Bacteria
The main bacteria in seafood are Vibrio parahaemolyticus, which are relatively heat-resistant and can only be killed at temperatures above 80°C. In addition to bacteria from the water, seafood may also contain parasite eggs and contamination from bacteria and viruses introduced during processing. Generally, boiling in water for 4-5 minutes is necessary for thorough sterilization. Therefore, you should be cautious when eating seafood that is not cooked with heat, such as "drunken crabs," "raw sea urchin," or "soy-preserved seafood." When eating sashimi, you must also ensure the fish is fresh and hygienic.
Dead Shellfish Are Laden with Bacteria and Toxins
Shellfish themselves carry a high bacterial load, and their protein decomposes very quickly. Once they die, bacteria multiply rapidly and produce toxins. At the same time, the unsaturated fatty acids they contain can easily oxidize and become rancid. In addition, stale shellfish can produce more amines and free radicals, posing a threat to human health. Live shellfish should not be stored at home for too long and should be cooked as soon as possible. People with allergies should be particularly careful, as sometimes allergic reactions are not caused by the seafood itself, but by substances produced during the breakdown of its protein.
Eating Seafood with Beer Can Trigger Gout
It's best not to drink beer when eating seafood. Shrimp, crab, and other seafood products form uric acid in the human body, and an excess of uric acid can lead to conditions like gout and kidney stones. Consuming large amounts of seafood while also drinking beer will accelerate the formation of uric acid in the body. Therefore, when eating a lot of seafood, definitely avoid drinking beer, as it can have adverse effects on your health.
Eating Seafood with Fruit Can Cause Stomachaches
Seafood such as fish, shrimp, and crab are rich in nutrients like protein and calcium. Fruits contain a significant amount of tannic acid. If you eat fruit immediately after consuming seafood, it not only affects the absorption of protein, but the calcium in the seafood will also bind with the tannic acid in the fruit to form insoluble calcium. This can irritate the gastrointestinal tract, causing symptoms like stomachaches, nausea, and vomiting. It is best to wait at least 2 hours before eating fruit.
Drinking Tea After Eating Seafood Can Lead to Kidney Stones
The reason for not drinking tea after eating seafood is similar to the reason for not eating fruit. Tea also contains tannic acid, which can also bind with the calcium in seafood to form insoluble calcium. Eating tea before or after consuming seafood increases the chance of this reaction. Therefore, it's best not to drink tea when eating seafood. Similarly, it is best to wait at least 2 hours.
Never Blanch Frozen Shrimp
Any seafood can only be made into dishes like steamed or blanched food when it is extremely fresh. Unlike meat, seafood often contains many bacteria that are resistant to low temperatures, and its protein decomposes very quickly. If frozen shrimp are stored in the refrigerator for a long time, their bacterial content increases, and the protein begins to partially denature, producing amines. In this state, they cannot achieve the texture, flavor, or safety of live shrimp, making them unsuitable for blanching. However, frozen shrimp can be stir-fried or pan-fried at high temperatures and still be delicious.