A woman in Dongguan, Guangdong Province, went to the hospital for frequent abdominal pain. The doctor diagnosed the common bile duct stone, and after the result of the operation, on the third day the doctor found that there were bugs in the bile, at first the doctor thought it was a blood clot, and when he pinched it, the result would move.
After the doctor's inquiry, it turned out that the woman had eaten sashimi a few years ago, because of poor digestion, avoiding the mouth.
Parasites in bile
However, some netizens on the Internet commented that "who proves to be a problem with sashimi, we eat it several times a month." ”
However, some netizens commented that "I never dared to eat it, because my cousin opened a food stall, made raw shrimp and sashimi every day, did several surgeries and sucked dry worms, too scary." ”
Netizen comments
But why are Japanese people okay eating sashimi? Mainly because of these factors:
First, the Japanese physique and genetic factors, this is a congenital factor, Japan is an island country, surrounded by the sea, for a long time to develop living and eating habits. Eating sashimi is already suitable for their physical conditions.
Second, most of the sashimi eaten by Japanese people are marine fish, and most of the parasites of marine fish cannot form a complete life cycle in the human body, so they cannot survive in the human body on a large scale. Reduces the probability of infection.
Third, most of the sashimi that is eaten now has been frozen at low temperature. It is about -35 degrees for 24 hours or -24 degrees for 7 days, which can effectively kill most of the parasites.
Fourth, the thickness of the fillet is very thin. Japanese people are very fond of cutting thin slices, especially pufferfish, which can be cut like flowers. Thin as a piece of paper, so thin, of course, can not say that all parasites can be avoided, but at least adult worms and some eggs can be found, if found to have infection, it is not a big deal that the whole fish is no longer processed like this.
5. Plate. Sashimi in the restaurant is usually laid flat on ice when it is served, which not only plays a certain role in preserving freshness, but also helps to sterilize.
6. Dip in mustard. Mustard contains bactericidal ingredients that can kill bacteria such as Coli bacteria and Staphylococcus aureus, and inhibit the growth of mold and other toxic bacteria in food. Mustard has a detoxifying function and can detoxify fish and crabs. When Japanese people eat sashimi, they usually eat it together with mustard, which also has the effect of killing parasites.
So why are there more parasites in freshwater?
Because the content of sodium chloride in seawater is relatively high, many parasites are not suitable for survival in seawater, but it is not completely free of parasites in seawater, but compared to seawater, there are slightly more parasites in freshwater, and freshwater is suitable for many animals to survive, so parasites are no exception.
Doctors say the best way to prevent it is to eat less sashimi and drunken shrimp.
Do you know what kind of food in China is made with sashimi? Have you eaten any of the following?
Shunde sashimi
1. Fresh flavor Shunde sashimi
Shunde's exquisite fish must be kept in the fish pond in the store for a period of time to consume fat, because the fat is the most fishy. Then cut the tail to let the fish swim and bleed, and finally slaughter it completely, and wash away all the remaining blood with high-pressure water.
So in the end only the crystal clarity of the muscles remains. Different parts have different cutting methods, the back meat is cut as thin as cellophane, while the belly is thickly cut and is very delicious after being iced.
Drunken shrimp
2. Drunken shrimp
Drunken shrimp, as the name suggests, is a kind of shrimp that is put into wine, soaked for a certain period of time, and then dipped in sauce to eat a kind of shrimp, which is a way of eating raw food. Drunken shrimp is a special dish in Jiangsu, Zhejiang and Shanghai, the main production material is live river shrimp, its meat is delicious and full of taste, long aftertaste, soft and smooth. It must be used with live shrimp.
Five raw fish
3. Wuhua fish raw
Wuhua Yusheng, one of the representatives of local food culture in Wuhua County, Meizhou City, Guangdong Province. Wuhua fish raw is different from Japanese fish sashimi, Wuhua Hakka family made raw fish using river fish, freshwater fish. When handling raw fish, Wuhua people will cleverly mix sterilized garlic vinegar and so on.
Friends, have you eaten? Can you resist the temptation of good food? What other delicacies do you know about made with raw fish?