What is the best way to eat raw marine fish? Why can marine fish be eaten raw?

We all know that most of the sashimi we are talking about is made from marine fish, although there are also a small number of freshwater fish sashimi, but in general it is relatively rare, so is this a coincidence? Or is it inevitable? In fact, the reason for this phenomenon is due to a variety of reasons.

Parasite. Studies have shown that seawater is highly mobile and salinity, so fish living in the sea are less likely to be infected with parasites, while freshwater fish are much more likely to be infected with parasites.

But this does not mean that there are no parasites in marine fish. However, the living environment of parasites in marine fish also determines that most parasites cannot survive in the human body: the internal environment of marine fish and human body is very different, and the temperature and osmotic pressure are different due to the different living environments.

Therefore, first of all, from the perspective of parasites, it is safer and more reliable to choose to use marine fish to eat raw.

How easy it is to deal with.

We all know that there are fewer spines in marine fish, slicing and cutting are very convenient, and the processing is very simple, the spines of freshwater fish are much more, and it is more troublesome to deal with, think about the diners here are waiting for the sashimi to be served, you are still picking fish bones in the freshwater fish, and the sea fish has long been "swish", clean and neat processing, so for a long time, the natural survival of the fittest, and the sea fish as raw ingredients for raw food will be more and more.

Due to the high fluidity and salinity of seawater, fish living in the sea are less likely to be infected with parasites, while freshwater fish are much more likely to be infected with parasites.

Sea fish less spines, slicing and cutting are very convenient, processing is also very simple, freshwater fish spines are much more, to deal with more troublesome, think about this side of the diners are waiting for the sashimi to be served, you are still picking fish bones in the freshwater fish, and people have long been snorting, clean and neat processing, so for a long time, the natural survival of the fittest, marine fish as raw raw materials will be more and more.

Compared with freshwater fish, marine fish is safer and more convenient to eat raw, but it is not recommended to eat raw here, you know, some germs and parasites can survive even in the extreme environment of high salt, high acid and high pressure, so even among marine fish, there may inevitably be parasites and germs, high temperature heating is currently the simplest and most direct sterilization and disinfection method, and seafood dishes are best heated and cooked before eating.

Extended Materials. 1. Look.

Fish's eyes are shiny. If a live fish is immediately cooled and preserved with crushed ice after death, the lens of the fish's eyes will glow. As a result, fresh marine fish have clear and transparent eyes, full and full, slightly convex outwards.

On the contrary, if the fish's eyes are not protruding, the cornea is wrinkled and cloudy, and the blood in the eye is red and bleeding, the fish is not fresh.

2. Touch. Fish stiff and fresher. After death, the muscles of animals will enter the process of stiffening, destiffening, softening, and decaying after death.

Therefore, the fish with a stiff body are fresher, and after pinching with your fingers, the concave area will be restored immediately. If the fish is floppy and does not recover immediately with compressions, it is better not to buy it. In addition, you can also touch the skin of the fish, the surface of the fresh marine fish has less mucus, and the scales are smooth and complete; Stale fish skin has more mucus and loose scales.

3. Smell. Fish gills smell of seawater. Tell if the fish is fresh by smell, and if you can do it, it is recommended to open the gills and smell it.

The gills should have the salty smell of marine fish and have no peculiar odor. At the same time, the gills of fresh fish are bright red and the gills are distinct; The gill filaments of stale fish are damaged, gray-red or gray-purple in color, and the smell is not good.

There is no poison hahahaha.

Marine fish feed mainly on other fish, shrimp, plankton, algae.

Marine fish, fish that live in the sea, such as hairtail, yellow croaker, etc. Marine fish will die in fresh water, because the sea water density is high and the pressure is strong, after the sea fish enters the fresh water, the fresh water pressure is small, and the blood pressure of the sea fish will exceed the water pressure, resulting in the bursting of blood vessels and death.

The taste of marine fish is fresher than that of river fish. This is because the swimming range and force of the sea fish are greater than that of river fish, which makes its muscles elastic better and delicious. River fish, on the other hand, have an earthy smell because they grow in water with a lot of humus.

Such an environment is suitable for actinomycetes to multiply and grow, and bacteria invade the bloodstream through the gills and secrete a brown substance with an earthy smell that is difficult to remove during cooking.

There are types of deep-sea fish that can be eaten raw and those that cannot be eaten raw. For example, salmon, tuna, etc., the meat is tender, thornless, and the growth environment is demanding, as long as the purchase channel is regular, then it can generally be eaten raw, but it is best to eat it raw with some mustard with bactericidal and insecticidal effects. For other deep-sea fish, it may not taste good when eaten raw, and in order to avoid indigestion or parasite infection, it is better to eat it cooked.

Deep-sea fish value:

1. Compared with freshwater aquaculture fish and fish in offshore areas, deep-sea fish have not been subjected to too serious industrial pollution due to human factors, and the quality of fish meat is higher;

2. Moreover, most deep-sea fish have a long growth cycle, and the seawater pressure is also very large, so the meat quality is more compact and tender;

3. The fat content of deep-sea fish is generally not as high as that of shallow sea fish, but the protein is basically close to that of shallow sea fish, so it is a high-protein and low-fat food of Paikaihu. At the same time, deep-sea fish are rich in amino acids and various unsaturated fatty acids, including DHA, EPA, etc.

Marine fish contains a lot of protein, vitamins, trace elements and minerals, especially lecithin and a variety of unsaturated fatty acids.

Lecithin has the effect of removing plaque in the blood vessel wall;

Unsaturated fatty acids have the function of lowering blood lipids, improving the coagulation mechanism of nuclear wax, increasing high-density lipoprotein, but not increasing triglycerides, thereby reducing the formation of cardiovascular and cerebrovascular thrombosis and preventing arteriosclerosis.

Therefore, patients with high blood pressure should eat more marine fish.

There are many ways to make marine fish, and from a nutritional point of view, marine fish is best steamed and stewed to ensure that all the nutrients in marine fish are not easy to lose, and they are delicious.

Try not to eat fried marine fish, because the unsaturated fatty acids in the raw cooking oil will be converted into saturated fatty acids when the crude oil is processed at high temperatures.

Saturated fatty acids are the raw materials for the formation of cardiovascular and cerebrovascular thrombosis and plaques in the blood vessel wall.

Steamed small yellow croaker.

Ingredients: small yellow croaker, dried red pepper, cooking wine, steamed fish soy sauce, green onion, ginger.

Small yellow croaker, also known as Shoubei small yellow croaker, is a fish with high nutritional value. Small yellow croaker is rich in protein, sugar, fat, calcium, phosphorus, iron, potassium, sodium, magnesium, selenium and vitamin A and other nutrients required by the human body, high edible value, no matter from traditional Chinese medicine or modern medical research, it is found that the small yellow croaker also has a very high medicinal value.

For example, fish maw has the effect of moistening the lungs, strengthening the spleen, and replenishing qi and blood; Bile can clear heat and detoxify, calm the liver, and lower blood lipids; Fish scales can be used as a pharmaceutical glue.

2. Drizzle the cooking wine, steam in a pot of boiling water for about 5 minutes, then take out and pour out the water oozing out of the plate, pick up the green onion and ginger, sprinkle half of the green onion shreds on the fish, and pour Lee Kum Kee steamed fish soy sauce.

3. Stir-fry the dried red pepper and the other half of the shredded green onion until fragrant, and pour the hot oil on the fish.

Sea cucumber is rich in 18 kinds of amino acids, taurine, collagen, mucopolysaccharides, peptides, vitamins, etc., which can improve immunity. Sea cucumber is better eaten lightly, and the specific recipe is as follows:

1. Sea cucumber egg custard: chop a small amount of sea cucumber fungus, mix and then put it in the egg, stir it well and then steam it to make egg custard.

2. Sea cucumber mushroom soup: use sea cucumber to cook soup with mushrooms, the soup and ingredients should be eaten together, sea cucumber polysaccharides and mushroom polysaccharides have the effect of regulating immunity, so it is very good to put them together;

3. Sea cucumber and wolfberry soup: use 15g of sea cucumber, wolfberry and codonopsis, put the sea cucumber aside, wash it and add water to cut it into pieces to make soup, and then add a little salt and ginger when it is almost ripe, which is also very delicious.