Summer vacation is coming, symbolizing the peak tourist season is here again, have you all figured out where to play with your children? If you're a foodie, it's good to plan one of these routes: eat oysters in Denmark in the summer, crabs in Cuba during golden week, and salmon in Australia in April and May of the following year. It's very good to hear, not to mention some flooded "delicacies", you can eat as much as you want, and you want to eat them as several levels of protected animals, even if you open your mouth! This is the domineering response of Chinese netizens, but can these so-called delicacies really be eaten? Summer vacation has arrived, you travel Chinese foodies should pay attention to, go out carefully from the mouth, not all seemingly delicious things can be casually ingested, especially the Cuban crab just mentioned, why do the locals not eat, purely because they do not like to eat shelled animals? Actually not, let's take a look.
Text/Rabbit on tiger's head
First, the overflow of Cuban red crabs can not be eaten
Every year in Cuba in October, when heavy tropical rains come, tens of thousands of crabs gather for breeding operations. They pass by the side of the road, crawl all over the beach, and form a red glow, which amazes passing vehicles and at the same time has to practice a good driving skill. One is to protect wildlife, the other is to prevent tires from puncturing, even so, it is still a dead and injured, because the number is too large. There are these crabs infested places generally no vehicles dare to pass, because once the tire is broken and have to resort to local residents, generally charge 10 US dollars a tire repair, for anyone is a costly experience, if you have the opportunity to see these crab army, cut the "car to test the crab".
Why not eat them in such large quantities? This problem is not only a trouble for the locals, but also a pain in the hearts of many foodie netizens, because this crab cannot be eaten, it is called red crab. Red crab, just like its name, has a red shell, which is very different from the crab we usually eat, and has the same magic as crayfish. But we know that the more brightly colored things are more mysterious, but not random eating, red crabs have a special toxic formic acid in the body, after entering the human body, it is easy to cause damage to the human intestinal mucosa, coupled with serious local pollution, red crabs are stained with a large number of bacteria, people once mistakenly eaten, it is easy to cause dizziness and discomfort, vomiting and diarrhea. So friends, not all crabs can be eaten randomly, go out must be more careful, cut the "body to try the crab".
Second, Australia's salmon is "fake"
In addition to the Cuban crab that disappointed a large number of foodies, there was also the salivating Australian salmon. Speaking of this salmon, you will think of its rich nutrition and a variety of raw fish eating methods, it is one of the more commonly used fish raw materials in Western food. Supposedly, such ingredients are very suitable for local Australians, so why don't they eat them and sell them cheaply as lobster bait? It turns out that this "salmon" in the non-Chinese context of the salmon, in the local trout Ausaki, is the common name of several species of fish in the genus Zoe salmon.
The flesh of the Australian salmon is pale red, which is very common from the orange flesh color of these salmon such as Pacific salmon and Atlantic salmon. It tastes rough and tastes like a freshwater fish with a bad taste, and it also has a strong fishy smell, and it doesn't want to eat it when it smells. If you really want to eat it, the locals usually make it into cans, or choose some heavier flavor, such as smoking, adding a strong seasoning to it, and then through the smell of wood burning to mask the unique fishy smell of the trout. Although it is not a real salmon is a little disappointed, if it is replaced by the domestic Sichuan cuisine method, no one can really redeem it, do you say?