Fish, a beloved food, has become a frequent guest on the family table due to its delicious taste and rich nutritional value. From a nutritional point of view, fish meat is rich in high-quality protein, omega-3 fatty acids, vitamins and minerals, which play an important role in maintaining human health. However, while enjoying the food, we should not ignore the potential health risks of fish.
When we buy fish in the market or supermarket, some fish may look fresh and attractive, but in reality, they may hide some unknown health problems. Below, we'll focus on three fish that are considered the "dirtiest" to help everyone make more informed decisions when buying.
1. Kill the fish in advance.
When it comes to buying fish, it's often easier and faster to kill fish in advance, but there may be hidden health risks behind this convenience. These fish may have spoiled or are about to die, and their nutritional value has been greatly reduced. More importantly, these fish are prone to bacteria and parasites, posing a potential threat to our health.
The growth of bacteria and parasites not only affects the quality and taste of fish, but also poses a threat to our digestive and immune systems. For example, bacteria such as Salmonella and Listeria monocytogenes, as well as parasites such as Anisakis elegans, can grow in these pre-killed fish. Therefore, when buying fish, we should try to avoid buying fish that has been killed in advance, or to ensure the freshness of the fish before cooking.
2. Fish in the waters near chemical plants.
The waters near chemical plants are often heavily polluted, and these pollutants include harmful substances such as heavy metals and organic compounds. If fish in these waters are not properly handled and stored, they can become carriers of these contaminants.
Long-term consumption of these contaminated fish may lead to the accumulation of heavy metals such as mercury, lead and cadmium in the human body, which can have negative effects on the nervous system, immune system and reproductive system. In addition, these fish can also be infected with parasites, further increasing health risks.
Therefore, when buying fish, we should try to avoid buying fish from the waters near the chemical plant. If such fish are indeed purchased, it should be ensured that it is adequately handled during cooking to reduce the risk of contaminants and parasites.
3. Fish with damaged surfaces.
A broken surface in a fish can mean that they have been infected with bacteria. These bacteria can come from contamination in water bodies, during transportation, or in the storage environment. The growth of these bacteria can lead to health problems such as food poisoning and gastrointestinal disorders.
For example, bacteria such as Listeria monocytogenes and Salmonella can enter the fish through broken ** and grow and multiply in them. If we buy fish with a broken surface, or if we accidentally cut or puncture the fish during handling and cooking, these bacteria can enter our bodies and cause disease.
Therefore, when buying fish, we should try to avoid buying fish with broken surfaces. If you do buy this type of fish, you should make sure that the fish is fresh and undamaged before cooking. At the same time, special care should be taken during handling and cooking to avoid secondary contamination.