In addition to fresh fish, squid can be frozen, salted, smoked, processed canned fish and canned fish and other canned fish. Due to the body fat and high vitamin content in the liver, it can also be used to refine artificial white butter and cod liver oil.
First, consumption of salmon poisoning
Carp is rich in protein, fat and other nutrients. It is delicious when it is fresh, and the processed salted and dried products are also quite delicious. However, allergic food poisoning occurs after eating is common, especially in fresh fish eating less fresh, it is more prone to poisoning.
Patients with consumption of squid poisoning are more common in foods ranging from 30 minutes to 3 hours after eating. They have flushed face and upper body, resemble drunkards, palpitations, headaches, or urticaria, but the body temperature is normal, and there is no diarrhea or abdominal pain.
Why can eating salmon cause poisoning?
Scholars at home and abroad have conducted long-term discussions. Most of them believe that the cause of poisoning is caused by the histamine contained in the blue-skin red meat fish. When the deterioration or freshness of the fish is poor, bacteria multiply, especially M. genus Bacillus, which can decarboxylate histamine to form histamine. Some people think that due to the autolysis of the fish itself, it is gradually deepened and deteriorated, resulting in a large amount of decomposed amines. After decomposition, histamine is formed. In particular, salmon is an oceanic migratory fish. The activity of enzymes in the body is strong and it is suitable for vigorous growth. Metabolism needs, so histamine content is also more than white meat fish. In addition, some people believe that the cause of poisoning is caused by the combined effects of other toxic substances and histamine.
In order to prevent the poisoning of squid, on the one hand, it is necessary to enhance the preservation of the fish and try to eat the fish with better freshness. Do not consume fish that has spoiled; on the other hand, take necessary measures when cooking to reduce or avoid poisoning. When cooking squid, you can add the appropriate amount of schisandra, hawthorn, mung bean, pak choi, etc. together and stew for more than 30 minutes to remove most of the histamine. If you do a simple pre-heat treatment before cooking, use 10% salt and 5% vinegar mixed solution to fish in the pot for about 15 minutes, destroy most of the histamine, and then cook more Insurance.
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