Fish, for its delicious taste and nutritional value, has always been a favorite food among the masses. The ever-increasing variety of innovative ways to eat it has made fish all the more sought-after. Fish meat is rich in nutrients, but if eaten improperly, it can also harm your health and even lead to serious illnesses. Are you familiar with these common mistakes in eating fish?
1. Eating raw fish slices can easily lead to clonorchiasis
Many people enjoy eating raw fish slices, considering them fresh and tender. However, eating raw fish can easily lead to clonorchiasis, and may even induce liver cancer. Clonorchiasis is a parasitic disease that mainly affects the liver and gallbladder. It is mostly caused by consuming aquatic products containing live metacercariae of Clonorchis sinensis, especially raw or undercooked freshwater fish, shrimp, or snails, which have a very high chance of being infected. Some people believe that seasoning raw fish with sauces and vinegar can kill the parasites and bacteria. However, common condiments such as soy sauce, vinegar, wasabi, and alcohol are unlikely to kill them. Even if the raw fish is placed in hot water, it is difficult to kill the live metacercariae if the cooking time is insufficient. Therefore, it is best to eat raw fish slices sparingly.
2. Eating fish gallbladders to detoxify can lead to poisoning instead
Traditional Chinese medicine believes that fish gallbladders have the effects of clearing heat, detoxifying, improving eyesight, and relieving coughs. Therefore, despite their bitter taste, many people are eager to try them. However, fish bile contains highly toxic substances, such as cylindrospermopsin sodium. These toxins are heat-resistant and not destroyed by alcohol. Therefore, whether cooked, swallowed raw, or taken with wine, consuming fish gallbladders can lead to poisoning.
Fish gallbladder poisoning has a rapid onset and a severe course. In mild cases, symptoms include nausea, vomiting, abdominal pain, and diarrhea. In severe cases, symptoms such as an enlarged liver, jaundice, tenderness in the liver area, and tenderness upon percussion in the kidney area may occur. If not treated promptly, it can even lead to liver and kidney failure, resulting in death. Therefore, it is best to avoid eating fish gallbladders. Even for medicinal purposes, they should be taken only under a doctor's guidance.
3. When eating fish, avoid these two parts
As fish age, the amount of mercury accumulated in their bodies increases, especially in the fish head and skin. The mercury content is highest in the following order: fish head, fish skin, fish meat, and fish roe. Taking crucian carp as an example, for a fish under 200g, the mercury content in the meat, roe, skin, and head is very low, with no significant difference in the values. However, for a crucian carp around 400g, the mercury content in its skin is five times higher than that of a fish under 200g, and the mercury content in its head is over 20 times higher. Therefore, when buying fresh fish, it is best to choose smaller ones, and when eating, it is best to avoid the head and skin.
4. Eating fish on an empty stomach may cause gout
Gout is a disease caused by purine metabolism disorders. Most fish themselves have a high purine content. If a large amount of fish is consumed on an empty stomach, a lack of sufficient carbohydrates to break it down can easily lead to an imbalance in acid-base levels, thus triggering gout or worsening its condition. Therefore, it is best to eat some starchy foods before consuming fish, such as multigrain porridge, staple foods, or taro. During the meal, you can also eat some starchy dishes, such as sweet potatoes, corn, or potatoes, to reduce the harm of purines and protect your health.
5. Killing and eating fish immediately can leave residual toxins that harm the body
Many people believe that the fresher the fish, the better. Killing and eating it immediately is thought to guarantee its freshness and nutrition. However, this is a misconception. Fish bodies contain certain toxic substances. When killed and eaten immediately, these toxins do not have time to be expelled, and the residual toxins can be harmful to the body.
After buying live fish, it is best to keep them in clean water for a day or two before eating. For a fish that has already been killed, it is best to soak it in clean water for about an hour to allow the residual toxins to be discharged as much as possible, reducing the harm of toxic substances to the body. As for cooking, it is best to do so several hours after the fish has died. This is because the connective tissue of the fish meat gradually softens after being killed, and the meat becomes more fragrant and delicious. Cooking at this time yields the best flavor.