Year "Fish" year has the correct way to open

As the saying goes, "No fish, no feast". The fish is delicious and provides the body with the protein and vitamins it needs every day. Especially during the New Year's Festival, people like to use carefully cooked fish to please the good intentions of the year. There are many kinds of fish in the market, what should people pay attention to when eating fish in the New Year? Hear what food science experts have to say.

Patients with bleeding disorders should eat less fish

There are many benefits of eating fish, but the way to eat it should be healthy. Professor Liu Shaowei, member of the Food Safety Professional Committee of the Shanghai Food Society, put forward the following suggestions.

Eat as many types of fish as possible. Eel, saury and other fatty fish are suitable for grilling and eating, and when eating, you can squeeze some lemon juice on the fish; carp, silver carp, grass carp, striped fish are better after braising; yellow eel, black fish, crucian carp, cod, etc. are delicious in their own taste and suitable for stewing; mandarin fish, anchovies, perch and other meats are tender and suitable for steaming to maintain the original taste.

Although fish is delicious and nutritious, for gout patients, bleeding disease patients and liver and kidney function impairment, you should try to eat less or no fish. Doctors recommend that gout patients reduce or avoid the intake of high-purine foods, while fish contain purines, especially marine fish, the purine content is relatively high, such as striped fish, pomfret, sharks, anchovies, etc., so it is recommended that gout patients eat less. And because the eicosapentaenoic acid contained in fish can inhibit platelet aggregation, thereby aggravating bleeding symptoms, patients with bleeding diseases such as thrombocytopenia, hemophilia, and potassium deficiency should try to eat less or not eat fish. In addition, the protein content of fish meat is twice that of pork, and excessive intake will increase the liver and kidney burden of people with liver and kidney function impairment.

In addition, roeth rich in lecithin is best eaten less by the "three high" people due to their higher cholesterol. It should also be reminded that because the roe has a membrane on the outside, it often "passes through the intestine", and its nutrients are not easily digested and absorbed.

Science popularization two Eat fish to pay attention to prevent fish gall poisoning

Eat fish in the New Year, but also pay attention to the risks. In addition to the throat prick, there may be a more dangerous situation, that is, fish gall poisoning.

Zhong Kai, deputy director of the Science and Technology Food and Health Information Exchange Center, said that most fish bile poisoning occurs in the provinces south of the Yangtze River, including Hong Kong, Macao and Taiwan. Due to the lack of specific drugs, the mortality rate of fish gall poisoning has been as high as about 20%, which is second only to the killer of puffer fish.

Fish bile poisoning is mainly due to the fact that some people are accustomed to treating diseases by swallowing fish bile raw. Some local pharmacologies and folk prescriptions not only clearly record that fish bile is non-toxic, but also believe that fish bile has the effect of clearing heat, detoxification, blindness, and even aphrodisiac.

In fact, animal experiments have proved that fish bile has only a slight antitussive expectorant and hypotensive effect, and the effect is not obvious. If it is used to treat diseases, it is likely that when the therapeutic dose is reached, the person will already be poisoned.

At present, more than ten kinds of known poisonous fish galls all come from the Cyprinid family, including the common grass carp bighead carp and crucian carp, cocked carp, Tuantou bream (Wuchang fish), etc., so it is very dangerous to swallow the bile of any carp fish raw.

If you order by toxicity, the most poisonous fish gall is crucian carp, followed by tuantou bream, bluefish, silver carp, bighead carp, cockfish, carp, grass carp. Grass carp, in particular, is large, has a lot of bile, and is easy to buy, so 80% of patients with fish bile poisoning are "put down" by grass carp.

Researcher Zhong Kai said that the carpyl sulfate salt is the real culprit of fish bile poisoning. Studies have confirmed that this substance is not afraid of heat and alcohol, so whether eaten raw, cooked or soaked, it will lead to poisoning.

Although fish bile toxicity varies, there are individual differences in people, resulting in different amounts of poisoning. For most adults, generally only a few grams of fish bile can lead to poisoning, if it is a large fish weighing two or three kilograms, one fish bile is enough.

After the occurrence of fish gall poisoning, the patient generally will soon develop the disease, the initial symptoms will be similar to eating bad stomach nausea, vomiting and abdominal pain, diarrhea, followed by liver and kidney damage, and then will gradually appear acute liver necrosis, kidney failure, cerebral edema, myocardial damage and other serious symptoms, and even lead to death.

Of course, not all fish galls are poisonous. However, raw fish bile also carries the risk of parasitic infection, and even soaking in wine does not guarantee that the risk will be eliminated. Therefore, experts remind that it is best not to eat fish bile.

Marine fish are superior to freshwater fish

Professor Liu Shaowei believes that, first of all, from the nutritional point of view, marine fish is rich in vitamins, phosphorus, calcium, iron, magnesium, iodine, etc. and a large number of unsaturated fatty acids, which have the effect of reducing cholesterol. At the same time, the content of Ω-3 fatty acids and taurine in marine fish is higher than that of freshwater fish, which can protect the heart and brain. Secondly, in terms of taste, marine fish does not have the earthy smell of freshwater fish, and the swimming range and strength of marine fish are greater, so the muscle elasticity is better and the taste is more delicious.

So, overall, marine fish are better. However, although marine fish is rich in nutrients, it is not better to eat more. In particular, marine fish such as mackerel, tuna, mackerel, mackerel, etc., when the storage temperature is high and the time is too long, histidine deamine group forms histamine, which is easy to cause food poisoning.

In addition, these seawater fish with green skin and red meat are only suitable for braising or steaming, not fried. It is not recommended that patients taking antihypertensive drugs eat marine fish with a high content of histidine.

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How to choose a fresh fish

Experts remind that you can try the method of "one look, two sniffs, three touches" to judge the freshness of the fish.

A look at the body of the fish. The fish body should have a normal luster, a complete body surface, and a well-proportioned body shape. If it is a fresh fish, the fish eyes should be bright and cloudy, and relatively intact, slightly protruding outwards; the gills of the fish are clearly bright red or pink, the gills are tightly closed, and the mucus is less transparent; the fish scales are tight and complete and bright; if it is a live fish, the farmed water body should be clear and clean, and the fish move fast and frequently in the water.

Two sniffs of smell. There should be no fishy or spoiled smell.

Touch the fish body three times. Fresh fish, finger press is not concave, the flesh is firm and elastic, and the scales are not easy to fall off. Fish that are pressed dented and difficult to bounce back are not recommended for purchase.

Special note, once the frozen fish is thawed, it must be eaten as soon as possible, and should not be stored at room temperature. (Li Jian)

Source: China Consumer Daily