Is there anything wrong with eating fish sauce on a regular basis?

Introduction: Fish sauce, also known as fish soy sauce, shrimp oil, and fish soup in Jiaodong, is a popular sauce in Chaoshan area. Fish sauce is often used in Vietnamese and Thai dishes. According to gourmets, if you eat fish sauce, you have been to Vietnam.

Efficacy: Fish sauce is a sauce fermented from fish and shrimp, containing 17 kinds of amino acids, 8 of which are necessary for the human body. It is also rich in protein.

Suitable for: Ordinary people can eat. Patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not consume it.

Applicable amount: 5 10 grams each time.

Tips: Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between fish sauce consumption and gastric cancer. Fish sauce is better if it has no bitter and astringent odor and is clear and transparent.

The cooking application of fish sauce is the same as that of soy sauce, and it has the effect of freshness and seasoning.

Fish sauce is a salty condiment originating from Chaoshan, Guangdong, and Chaoshan preserved vegetables, sour pickles and called "Chaoshan Three Treasures", the color is amber, the taste is salty and has the umami of fish, the cooking of Chaoshan cuisine, the chef still likes to use it.

How to make it: The production method of fish sauce is more complicated, and it has to go through five major processes:

1.Salting: Generally, some salt is added on the spot in the fishing ground and pickled while it is fresh;

2.Fermentation: Usually natural fermentation is the mainstay, the salted fish and shrimp are salted and marinated for 2 to 3 years, during which the fish should be stirred many times to gradually decompose the salty juice and residue under the action of enzymes;

3.Maturity: After the decomposition is completed, it is moved into a large vat for dew drying, stirred 1 2 times a day, and exposed to the sun for about 1 month, gradually producing aroma and tending to maturity;

4.Suction filtration: Insert the bamboo tube into the drying tank and extract the clear liquid. The filter residue is generally soaked and filtered twice, and the fish residue is used as feed or fertilizer;

5.Preparation: Take different proportions of **, medium oil, and one oil to mix, that is, all levels of fish sauce. There are 6 levels of fish sauce, and the higher the level, the better the quality.

Use. In addition to being widely used in Teochew cuisine, fish sauce has gradually become a common seasoning in Southeast Asian cuisine with the overseas flow of Teochew people. Nowadays, Thai and Vietnamese cuisines are also commonly used to cook seafood, salads and other dishes.

Fish sauce can also be used as a dipping sauce for additional seasoning, such as pan-fried oyster cakes.

Fish sauce, also known as fish soy sauce, Fujian called shrimp oil, is a variety of small trash fish and shrimp salted with protease and the use of fish body related enzymes and a variety of salt-tolerant bacteria fermentation, so that the fish body protein hydrolysis, after refining and dissolving, filtration, and then refining, to remove the fishy smell, then filtered, heated and sterilized. It is delicious and can be used as a condiment for soy sauce. It is produced in Fujian, Guangdong and other places.

In addition to local consumption, most of the products are exported to Southeast Asian countries.

Fish sauce is similar to oyster sauce, soy sauce and other seasonings, and when cooking ingredients, adding an appropriate amount of fish sauce has the effect of seasoning and enhancing freshness, and the taste of the food is more delicious.

Fish sauce is rich in nutrients and has a certain tonic effect on the body, so what are the effects of eating fish sauce on the body?

Fish sauce is made by using a variety of small fish and shrimp in seawater, adding an appropriate amount of protease and bacteria to ferment, and cooperating with the protein enzymes in the fish and shrimp body, after fermentation, drying, melting, filtration, drying again, removing the fishy smell in it, filtering again, and then disinfection and sterilization.

Fish sauce is delicious, rich in vitamins, minerals and amino acids, after eating, it can well increase the body's absorption and utilization of nutrients, and has a good regulatory effect on the body's metabolism.

After many times of filtration and disinfection, the harmful ingredients in the fish sauce have been cleaned up and can still be eaten with confidence.

It should be noted that trying to eat the fish sauce within the latest freshness period can not only ensure the eating taste of the fish sauce, but also avoid the fish sauce being contaminated, which is not conducive to the health of the body after eating.

Fish sauce is made from various fish and shrimp, which contains a large amount of purines, and gout patients will induce the aggravation of gout in the body after eating, so try not to eat it.

People with abnormal metabolism of the heart, kidneys and liver should try not to eat it, so as not to increase the metabolic load of various metabolic organs in the body, which is not conducive to the health of the body.

The fish sauce was delicious.

Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian and other places, is a kind of extremely delicious juice obtained after pickling, fermentation and refining with small fish and shrimp as raw materials, the color is amber, and the taste has saltiness and umami. Native to Fujian and Chaoshan in Guangdong, fish sauce was introduced to Vietnam and other East Asian countries by overseas Chinese in the early days, and is now becoming increasingly popular in Europe in the 21st century.

Fish sauce is salty, extremely delicious, nutritious, contains all the essential amino acids and taurine that the human body must have, and also contains calcium, iodine and other minerals and veina socks pure biotic. The production of fish sauce is mainly distributed in Southeast Asia such as Vietnam and Thailand, and in the coastal areas of East Li in China, such as Guangdong, Fujian and Japan.

Abstract: Fish sauce is actually the same as soy sauce and vinegar, it is also a liquid condiment, and it is also brewed. However, the difference is that soy sauce and vinegar are brewed from grains, while fish sauce is brewed from aquatic products such as small fish and shrimp, so fish sauce is also called "fish soy sauce" or "aquatic soy sauce".

Fish sauce is a condiment that can be eaten by ordinary people, but patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not eat fish sauce. Studies have also found that fish sauce contains carcinogens, so it should be eaten sparingly. 1. The difference between fish sauce and soy sauce.

1. The production method is different.

Fish sauce is called fish soy sauce, but soy sauce is a different seasoning. Fish sauce is made from small fish and shrimp, which are dried, salted, fermented, and then slowly boiled. Soy sauce is divided into light soy sauce and dark soy sauce, which is made from soybeans, soybeans and flour as raw materials, and is made by adding jujube and then fermenting after natural dew and fermentation.

2. The appearance is different.

The fish sauce is translucent in color, generally amber, and looks very similar to the cooking wine we usually use, with a light salty taste and a strong umami flavor. Soy sauce is generally dark red, the color of light soy sauce is slightly lighter, the color of dark soy sauce is close to black, the taste of light soy sauce is salty, there is also a little umami, and the taste of dark soy sauce is lighter.

3. Different uses.

Both fish sauce and soy sauce have a certain umami and salty taste, but they are not used for the same purposes. Fish sauce is mainly used in aquatic products, and fish sauce is used as a seasoning when eating seafood, which can increase the umami taste. Soy sauce is generally used in cooking and stir-frying, light soy sauce is used for seasoning, and is used in cold salad, stir-frying, and stewed soups, while dark soy sauce is generally used for color adjustment and is widely used in braised dishes.

2. Who can't eat fish sauce?

Fish sauce can be eaten by ordinary people, but it is not suitable for patients with gout, heart disease, kidney disease, and acute and chronic hepatitis.

Do not eat more fish sauce, 5 10 grams each time.

3. Does fish sauce cause cancer?

Fish sauce is indeed carcinogenic, and people who consume it in large quantities and regularly should take care that it is best not to consume this condiment. According to epidemiological investigations, digestive tract cancers such as esophageal cancer and stomach cancer are more common in areas where fish sauce is loved, and expert studies have proved that the content of fish sauce in cells can cause chromosomal aberrations when the concentration of microliters of milliliters can occur. A Hong Kong biologist has isolated nitrosamines, a carcinogen that may have been produced during or before the salting and drying process, when the raw fish and shrimp were in the stage of protein decay.