Spring is the off-season for seafood production. Most seafood available on the market these days has been frozen for a long time. When seafood is stored for too long, it is prone to spoilage and spoil. After seafood spoils, its protein decomposes, producing harmful substances. Cooking or boiling cannot completely destroy its toxicity. After consumption, the toxic substances enter the bloodstream through the intestines, which will harm the body's health.