Why doesn t anyone eat rays, and why don t many people eat mackerel?

Because the ray has no bladder, the ray can only be detoxified through **, the surface contains a lot of uric acid, so it will be particularly smelly, the meat is not delicious, its tail also has a stinger, and the ray is mainly distributed in the South Pacific and Latin America.

Rays, belonging to the order Rajiformes and Rays of the class Cartilaginous Fishes, are a collective name for a variety of flat-bodied cartilaginous fish. It is distributed in most of the world's water areas, including 2 suborders, a total of 8 families, about 49 genera and 315 species. There are 28 species in 8 genera and 6 families in China.

The common name is different in various parts of our country, Zhoushan fishermen call the stingray called the yellow tiger, the manta ray is called the swallow fish, the black tiger, the double-headed fish, the He's ray is called the cat and the fish, and the Jiaodong fishermen are called the Laozi fish, the boss fish. Rays vary in size and size, from small rays measuring only 50 centimeters in size to large rays up to 8 meters in length. Rays are harmless, benthic and often partially buried in the bottom sand.

Rays are a peculiar-looking fish found mainly in the South Pacific and Latin America, and many people don't know about this creature. Although rays can be used as food, different regions and different cultural backgrounds have different views on their edible value. Here are some of the reasons that may cause people to consume rays less:

1.Cultural traditions: Food preferences vary from region to region and culture, and for people in some regions, rays may not be considered a delicacy.

2.Meat taste: The meat quality of rays may be more chai, and the texture is not as tender as other fish, which is not very suitable for some people's taste.

3.Toxicity: Rays have a stinger on their tails, and while it is not fatal, it can cause discomfort for some people.

4.Rays may be high in some areas and are not cost-effective for the average consumer.

In short, although rays can be used as food, due to the influence of culture, taste, toxicity, ** and other factors, people do not eat this fish very much. However, in some areas, there are also some people who consider ray as a delicacy, and there are also some restaurants that offer ray dishes.

1.First of all, this fish is not very tasty.

2.Secondly, there are fewer of these fish.

3.The tail of this fish has spines and is a stinger.

4.This fish is rare in Asia and is more common in the South Pacific.

and South America. 5.It's rare to see this kind of fish in our domestic restaurants.

BecauseMackerelIt is a breed that can easily cause allergies in humans.

I often hear the elders say that if you add a little vegetable to this kind of fish, you can prevent this phenomenon from happening. I'm not sure about this statement, but research has shown that histamine.

This substance is alkaline, and if you can add a little vinegar while cooking, it can reduce a certain toxicity. However, for people who are already sensitive, they should still be careful when eating this fish.

Mackerel precautions.

Eating mackerel and drinking a lot of beer can produce too much uric acid, which can trigger gout.

Too much uric acid can be deposited in joints or soft tissues, causing inflammation of joints and soft tissues.

In cirrhosis, the body has difficulty producing clotting factors, along with platelets.

If you eat mackerel rich in 20-5-enoic acid, it will worsen the condition dramatically. Mackerel is not suitable for people with liver disease, as it may cause more serious conditions.

Although catfish has a high nutritional value and is rich in protein, vitamins, and mineral skull materials, it is not recommended to eat it for the following reasons:1Easily carrying bacteria and parasites:

Catfish live in sediment and silt and are prone to carry parasites and bacteria, such as enterococcus, salmonella, hookworms, etc., which will affect human health. 2.Contains nitrite:

The meat of catfish is tender, but it contains a lot of nitrite, and too much intake can lead to nitrite poisoning, causing headaches, dizziness, nausea, vomiting and other symptoms. 3.Easy to accumulate heavy metals:

Catfish is a demersal fish that is prone to accumulation of pollutants and heavy metals, such as mercury and lead, and excessive intake can cause health hazards. Therefore, it is recommended to choose other nutritious, safe and reliable fish segments, such as crucian carp, carp, bream, etc. At the same time, when eating fish, pay attention to washing, cooking, and avoid raw or semi-raw food to ensure health and safety.

Summary. It is mainly caused by the large environmental impact. Due to the downturn in the catering industry this year, the main sales channel of catfish has been cut off, and now ordinary consumers alone cannot alleviate the problem of unsalable catfish.

In addition, the increasing number of catfish farmed is also the main reason for the unsalable.

It is mainly caused by the large environmental impact. Due to the downturn in the catering industry this year, the main sales channel of catfish has been cut off, and now it is impossible to alleviate the problem of unsalable catfish by simply disturbing ordinary consumers to buy nothing. In addition, the increasing number of catfish farming is also the main reason for the reputation of being unsalable.

If this substance is eaten in large quantities on an empty stomach but does not have enough carbohydrates to break down, the body's acid-base balance will be imbalanced, thereby inducing gout or aggravating the condition of gout patients.

Because the ray does not have a bladder, the ray can only be detoxified through **, the surface layer contains a large amount of uric acid, so it will be particularly smelly, the meat is not delicious, its tail has a stinger, and the ray is mainly distributed in the South Pacific and Latin America.

The ray belongs to the class of cartilaginous fishes or the order of rays and rays, the family of rays, and it is a cartilaginous fish with a flat body and an elongated tail with venomous spines.

Rays feed mainly on molluscs, crustaceans and fish, and there are more than 100 species of rays.

Because mackerel is a species that can easily cause allergies in humans. Mackerel are rich in protein, and when they leave the water, they produce histamine, a substance that causes physical discomfort in humans. With an average length of 30 to 50 centimetres and a lifespan of up to 11 years, mackerel feeds on plankton and the eggs laid by sturgeon, cod and herring.

Because mackerel is a species that can easily cause allergies in humans. Mackerel are rich in protein, and when they leave the water, they produce histamine, a substance that causes physical discomfort in humans. With an average length of 30 to 50 centimetres and a lifespan of up to 11 years, mackerel feeds on plankton and the eggs laid by sturgeon, cod and herring.

Morphological characteristics:The body is stout and slightly flattened, spindle-shaped, generally 20 40 cm long, and weighs 150 400 grams. The head is large, the tip is thin and conical, the eyes are large and high, the mouth is large, the upper and lower jaws are of equal length, each has a row of fine teeth, and the vomer and hip bones have teeth.

The body is covered with fine round scales, the dorsal body is blue-black or dark blue, and there are irregular dark blue insect erosion patterns above the horizontal line of the pectoral fins on both sides of the body. The abdomen is white and slightly yellowish. 2 dorsal fins, far apart, the first dorsal fin has 9 10 spines, the second dorsal fin and anal fin are opposite, and there are 5 small fins above and below it; caudal fin deeply forked, with two raised ridges on either side of the base; The pectoral fin is light black, the anal fin is pale pink, and the other fins are pale yellow.