1. In many places, raw seafood is very popular, such as oysters and other shellfish. If you want to eat raw seafood, you must pay attention to hygiene. Most seafood contains highly pathogenic bacteria. It is best to freeze seafood in an environment of 4 degrees Celsius for one to two hours, and then soak it in brackish water for more than 12 hours to achieve the purpose of spitting debris. It is also important to note that live fish should not be cooked immediately after being killed. It is best to wait for 15 minutes until the fish's muscles become soft. This will help the protein break down into amino acids and be easily absorbed by the body. The taste and taste of fish are also the best.
2. Snails, shellfish, crabs, and shrimp seafood must be cleaned before cooking. The purpose is to remove some of the body and bacteria. At the same time, there is also a short-term high-temperature heating process (depending on the size, the length of time varies), which is conducive to high-temperature sterilization. Seafood is generally cold, negative food, so it's best to eat it with ginger, vinegar, and other ingredients. Because ginger is hot, adding fresh water can neutralize it and prevent physical discomfort. Some harmful bacteria remaining in seafood can play a certain bactericidal role.
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