The statements in this article are based on reliable sources of information and are detailed at the end of the article
Japan's nuclear wastewater discharge has been an issue of concern to the international public for nearly a year.
As we are across the sea from Japan, we have the same sea area as Japan, and most of the seafood on the mainland is dominated by this sea.
We ordinary people can't tell whether the sea is discharging sewage or wastewater.
As consumers, we try not to eat seafood that may come into contact with nuclear wastewater in seawater.
So how will we be affected? Will we be able to continue eating seafood? Which seafood is the most dangerous?
Regardless of where the nuclear wastewater is currently discharged, and whether or not it reaches China's territory, we should pay attention to the six kinds of seafood, which may have become infected with nuclear wastewater.
First oyster [mǔ lì]
Oysters, that is, the raw oysters that we often eat. Its meat is soft and tender, the taste is smooth, and the umami flavor is prominent.
It can enhance immunity and purify blood congestion, nourish and aphrodisiac effects, and is commonly known as "men's gas station, women's beauty salon". Oysters are generally found in tropical coastal or subtropical areas.
In fact, there is a difference between Japanese oysters and mainland oysters, and the Japanese oyster species is the Asian long oyster, which is up to 20 centimeters in length, which is larger than the palm of a human hand.
However, the oyster meat is not plump and soft, and it is generally eaten raw with lemon juice or vinegar.
We should pay attention to the difference between Japanese oysters, try not to eat them raw, and it is best not to eat oysters imported from Japan.
In fact, the sea area of the mainland is vast, and there are many sea areas far away from Japan, such as Zhanjiang oysters are famous for their fresh and sweet taste and thick meat, and Nanao oysters are loved for their unique climate, wide sea area and high oyster production.
Therefore, if you want to eat oysters, try to choose oysters from these regions to eat.
Second clam [gé lí]
It is also called a flower clam, and the flower nail we usually eat is one of them, like the flower nail powder we often eat is processed with this as a raw material.
Clams are divided into many varieties such as flower clams and white clams, and are loved by many people because they are rich in protein, fat, carbohydrates and various trace elements required by the human body.
Sometimes clams are used for stir-frying and soup, but if you go out to eat, be aware that Korean-style dishes such as instant rice, seafood soup, and tofu soup may be made with clams.
Therefore, when eating out, you can pay special attention not to eat the above-mentioned meals containing seafood in Korean restaurants.
The third sardine
Sardines are not very common on the mainland because they grow mainly in the waters around the Mediterranean, Spain, Portugal, France and the United Kingdom.
For example, in the mainland, the sea near Shandong, which is closer to Japan, has some production, but it is not the main seafood production of the mainland.
So we go out or cook our own meals and try not to buy enough sardines to eat.
If you are studying abroad, you should pay attention, because sardines have the characteristics of fast reproduction and high protein and fat, and they are easy to produce and delicious.
Therefore, many places abroad like to make sardines into canned food, just like the mustard, bean curd and beef sauce we buy in the supermarket, which often become a side dish on the table of Europeans.
The fourth salmon
Salmon is the most common ingredient in Japanese restaurants, and various sushi restaurants such as supermarkets often use sashimi as the main ingredient.
But we don't usually see the whole salmon, so we don't know it very well. Most of the salmon sashimi you see is orange and yellow, with a white stripe and a white stripe between the flesh.
The main way to eat salmon is to eat it directly by slicing the fish and dipping it directly in soy sauce or sauce.
Even if there is no nuclear wastewater, we usually try not to eat this kind of fish, because some of the fish eaten raw are plagued by parasites.
Once the parasite enters the body, its space of movement is beyond the control of our own body.
The fifth cod
Cod is said to be the best ingredient for weight loss.
Because its meat is tender, the taste is delicate, the fish body has no spines, the fat content is low, and the protein is high, it is very popular with mothers and slimmers.
On the mainland, cod is also a major aquaculture country, mainly distributed in the Yellow Sea, Bohai Sea and other seas.
Therefore, in our country, there are also many people who like to eat, and often see white lumpy cod in the frozen area of the supermarket, frozen and sold.
When you go to a Western restaurant or Japanese restaurant, you will often eat cod as a staple dish. So we try not to buy cod, and if you do, remember to check where the cod comes from.
The sixth squid
Squid is abundant in Asia, such as Fujian, Guangdong, the South China Sea in the mainland, Japan, South Korea, Southeast Asia and other seas have been cultivated and grown.
Because squid has the function of replenishing oxygen and regulating blood pressure, it is often eaten by people, and squid has high yield, delicious taste, and can be dried for sale, easy to store, so it is known as NO.1 in the seafood industry, and is commonly known as the "abalone" of the poor.
Squid is actually a dish that is often seen on the table of Chinese cuisine, such as sizzling squid, stir-fried squid, and stir-fried squid.
For example, Japanese teriyaki squid, raw squid, squid rice, etc., Korean octopus hot pot, spicy fried squid rice cake, etc.
We should pay attention to these dishes when eating, especially the Korean octopus hot pot, their specialty is that the octopus is put in the hot pot but eaten while it is still alive, and the Japanese squid sashimi.
We try not to eat these seafood raw, but it is better not to eat them.
Of course, we don't need to be too alarmed about Japan's nuclear wastewater discharge.
Regarding the import of seafood from Japan, the country has corresponding import standards, and we have installed testing equipment in the corresponding sea areas.
If there is a numerical anomaly, we will also use scientific methods to deal with it.
In daily life, we can try to avoid eating meals made with the above ingredients, and if it is unavoidable, we don't need to panic, and it doesn't matter if we eat it once in a while.
1. Always know what will be the impact of Japan's forced discharge of nuclear sewage, and can seafood still be edible?.RedNet.2023-08-26