Taiwan has a seaside, and the choice of seafood is diverse. Various types of seafood or fish can be eaten all year round. People buy seafood mostly in supermarkets or traditional markets. According to the Food and Drug Administration's food poisoning status statistics, aquatic products are long-term monitoring items. However, in recent years, the number of cases of aquatic food poisoning has been reported on an average of about 10 cases per year. Su Xiuqing, director of the Nutrition Department of the Hospital Affiliated to Taipei Medical University, said that as long as you grasp the principles of choosing, cooking and preserving seafood, you can significantly avoid the chance of food poisoning when eating water products.

The fish frying quickly after being caught can maintain the meat quality.

Many people have the idea that cold-fried food will be "not fresh". Su Xiuqing said that it takes a while for boats to catch crab fish before they can arrive in the land. Therefore, boats are equipped with fast cooling equipment. Fish flies can maintain the meat quality through rapid cooling, and there is no need to worry about the meat rot due to poor storage. Whether it is fresh fish fries sold in traditional markets or large-scale markets, they are almost sold after the slag.

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When purchasing water products after being unsolicited, the public should pay special attention to the stage of processing by themselves. When purchasing, if the store wants to, you can ask to remove the fish and remove the internal organs, take it home as much as possible within 1 hour, and wash it immediately with clean water, dispense according to the portions you need to eat each time, and place the cold pot immediately, and then unsalt when you want to eat.

Su Xiuqing reminds that it is not recommended to have a large portion of seafood. Every time, remove some food and then refrigerate. Each time, the process of removing and refrigerating and refrigerating will affect the meat quality. In addition, the temperature is too high, it may increase the chance of bacterial growth.

How to choose fresh fish fish?

The seafood types commonly bought by the people can be roughly divided into five categories, fish, fish, crab, fish, and soft-foot (such as permeable pumping). Su Xiuqing said that when buying seafood in traditional markets or large-scale markets, you must first observe the environment of the location. Are water products placed on the ice block? Are fish-type internal removal placed in trash cans and not piled on the aquatic products to be sold?

fish type

○The eyes are bright, the fish are red, elastic and smooth to the touch, and there is no fishy smell.

〤The eyes are sunken and mixed, and the fish is not mucus-free and dry.

Sea selection, people can first look at the fish's eyes. If it is sunken and mixed, and the surface of the fish has no mucus and is dry, it means that the fish is not fresh and the store may have been left for a long time, so it is not recommended to choose. Fresh fish flakes will be red in color, and the meat on the head and body is flexible to the touch, and the taste is not smelly or fishy.

Crab

○There are glossy and hard shells, and the body is not easy to fall off.

〤The head is cut off and the water is sunken.

The scent type should be chosen to have natural colored slugs, the shell is hard, the body is not easy to fall off, and the body is elastic; it is not recommended to choose to cut off the head, or the head will be sunken and water will come out when it is pressed down, which is a sign of not freshness. It is recommended that crabs choose to have a bright surface, which will not smell pungent ammonia.

Bei

○The sound of knocking each other is crisp.

〤The sound of the knock is more dull and soaked in mixed water.

Choose a shopping spice like clams, you can pick up the number and knock each other on each other. The crisp sound indicates better quality, and the sound is less fresh. If the cervix is ​​alive, the fleshy feet will sometimes expose the activity, and sometimes spray bubbles or water columns in the water. In addition, it is not recommended to choose clams that soak in mixed water and have too high temperatures, which may also cause deterioration.

Soft foot

○The eyes are bright, the outer skin is fresh and transparent, and smooth.

〤If the eyes are white, the epidermis is broken or white.

Choose soft foot types such as scrubs, flower branches, and small rolls. If it is a fresh soft foot type, the eyes will be bright, the skin will be fresh and transparent, the touch will be smooth and delicate, and there will be no fishy smell.

Black-hearted practitioners soak in medicine. Nutritionist: It is difficult to identify with the naked eye.

There have been many food safety incidents in the past. In order to keep the water products fresh, unscrupulous practitioners will add borax, salt phosphate, etc. to make the water products smooth, but the water products may no longer be fresh. Su Xiuqing said that if unscrupulous practitioners add borax or salt phosphate in violation of the method, it is difficult for the public to distinguish it with their naked eyes when choosing. It is recommended to buy seafood and find a trusted merchant.

Su Xiuqing said that salt phosphate is usually added to sauerks, oysters, basa fish, etc. When choosing this type of seafood, the appearance will be abnormally smooth and have excellent water retention. If you often buy seafood, you will have the opportunity to identify abnormalities; but if you don’t have too much experience in buying, you can’t tell through the naked eye. This type of food can only be found after cooking and eating it. However, the food has been eaten at this time.

As for borax, most of them are illegally added to fresh seafood. Adding this material can prevent the water products from becoming black. Su Xiuqing said that if borax is added to fish or squid, although it can prevent the water products from becoming black, it still cannot prevent the appearance of sour and odor. People can check whether the water products have strange smells, so as to avoid bad luck.

Responsible editor: Gu Zihuan