Live seafood from the seven categories should only be purchased.
After eels, soft-shelled turtles, tortoises, river crabs, swimming crabs, crayfish, and shellfish die, their bodies often contain high concentrations of histamine. Consuming a certain amount of histamine can cause obvious symptoms of poisoning, which can be fatal in severe cases.
How can you distinguish between eel shreds made from dead eels? According to experts, you can use the "four looks" method when selecting eel shreds. First, look at the color of the blood: Eel shreds made from live eels should have bright red blood, not purplish-red. Second, look at the blood clots: The blood clots inside a live eel's abdomen should be coagulated into strips, not scattered clots. Third, look at the skin color: The skin of a live eel is black and shiny, and even after being scalded with boiling water, it remains quite smooth and clean. The skin of a dead eel is dull and gray. Fourth, look at the meat texture: The meat of a live eel is delicate and elastic, while the meat of a dead eel is coarse and lacks elasticity, feeling like mud to the touch.