Seafood is a favorite for many people, comes in a wide variety, and can be prepared in many different ways. However, there are many important things to pay attention to when eating seafood. If these details are overlooked, it can be harmful to our health. Today, let's summarize what you should pay attention to when eating seafood.
Pan-Seared Cod
Seafood is rich in fat and protein.
The fat in seafood animals contains a large amount of unsaturated fatty acids, which are usually liquid at room temperature. Looking at the general composition of fish, the fat content varies the most. For example, the range for Japanese anchovies is 2-12%, and for mackerel, it is 1-20%. Seasonal variation in fat content is one of the characteristics of fish. The fat content also differs in different parts of the fish. A typical example is that the fattier parts of tuna can be over 25%. Generally, the belly meat has more fat than the back meat. In cod, the fat is mostly concentrated in the liver.
The main component of fish flesh is myofibrillar protein, in addition to sarcoplasmic protein and stromal protein. The amino acid composition has little to do with the species of fish and is almost the same. Except for the high cysteine content in shellfish, the amino acid composition of fish flesh in shellfish, shrimp, and cuttlefish is also basically the same, and it is also basically the same as the amino acid composition of meat. Therefore, the nutritional value of seafood is as high as that of meat.
So, what should you pay attention to when eating seafood?
Precautions for Eating Seafood
It is also very important to wash seafood at home. When washing, it is best to first soak the seafood in a basin of water with a little salt, allowing it to slowly expel waste from its body. You should change the water several times until it is clear.
Pay attention to hygiene when eating seafood. Many places have the custom of eating seafood raw, such as raw oysters and other shellfish. Experts emphasize that if you eat seafood raw, you must pay close attention to hygiene. Most seafood contains highly pathogenic bacteria. It is recommended to freeze the seafood for a couple of hours before eating, and then soak it in light salt water to achieve the purpose of sterilization. When cooking seafood, it is important to master the cooking time. It should not be steamed or boiled for too long, otherwise, it will not only affect the texture but also cause the protein to denature, reducing its nutritional value.
The reason for not drinking tea after eating seafood is similar to the reason for not eating fruit. This is because tea also contains tannic acid, which can also form insoluble calcium with the calcium in seafood. Eating tea before or after consuming seafood will increase the chance of calcium and tannic acid combining. Therefore, it is best not to drink tea when eating seafood. Similarly, it is best to wait at least 2 hours.
Seafood should not be eaten with fruits rich in tannic acid, such as persimmons and grapes. If you want to eat them, you should wait at least 2 hours, because tannic acid will destroy the high-quality protein in seafood, greatly reducing its nutritional value.
If the seafood has been thoroughly cooked at high temperature, it can be put directly into the refrigerator and reheated for the next meal. If the seafood has not been fully heated but has already died, it should be placed in the refrigerator, thawed before the next meal, and then thoroughly cooked. Do not be tempted by the raw texture. Because the protein in seafood is delicate and breaks down quickly, it should be eaten within a day of bringing it home and should not be stored for a long time.
When eating seafood, don't forget the above precautions.
Fried cod