Carp is rich in high-quality protein with a digestibility of 96%, which can supplement essential amino acids, minerals, vitamins A and D; The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life.
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The high nitrite content of pickled vegetables in pickled fish is because the pickling days are too short or the washing is not clean. Nitrite generates nitrosamines under the action of gastric acid, which is the chief culprit of gastric cancer. It doesn't matter to eat pickled fish occasionally, but eating it every day is easy to increase the risk.
In addition, the content of nitrite is very high from 24 hours to 10 day after curing, and nitrite basically disappears after 20 days. So pickled fish may indeed cause gastric cancer, but it is not absolute. Experts suggest that eating pickles preserved within 24 hours or more than 20 days as much as possible will help reduce the risk.
Baidu encyclopedia-fish with Chinese sauerkraut
People's Daily Online-Eating more pickled fish can cause cancer?