Deep-sea fish is recognized as a master of nutrition, but grass carp with low mercury content is the best choice. Common yellow croaker, saury, hairtail, Spanish mackerel and snapper are all herbivorous marine fish, and the content of docosahexaenoic acid (also known as DHA and brain gold) is not low, especially saury.
Silver cod is also loved by many people, but its mercury content is higher than that of hairtail and yellow croaker, although it does not exceed the national allowable residue standard. There is no need to worry about eating once in a while. It is recommended not to eat more than once a week.
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Precautions for eating fish:
1. Deep-sea fish are also unsafe: anisole is one of the most common parasites in marine fish, and the marine fish we often eat, such as salmon, salmon, tuna, cod, eel and grouper, are all hosts of anisole.
2, misunderstanding: Some people think that high alcohol, soy sauce, vinegar, garlic, mustard and so on. , can kill parasites in sashimi. In fact, these methods are difficult to kill parasites with strong viability like Clonorchis sinensis larvae.
3, the safest way: high-temperature heating cooking is the safest way to eat fish.
4. Freeze and microwave: It is recommended to eat less or no sashimi, or kill metacercariae by freezing and microwave raw fish. But the temperature needs to be low enough to freeze for more than ten hours or even days; The "ice cooling" on the dining table only uses ice cubes to cool down, which can not kill insects, but may prolong the survival time of some parasitic larvae.
5, raw and cooked separately: when cooking, the chopping board of raw and cooked food is separated from the knife to avoid parasite infection.
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