CATDOLL : CATDOLL: The Yangtze River and the Yellow River flow into the sea, so will the freshwater fish in the rivers die when they enter the sea?

The Yangtze River and the Yellow River flow into the sea, so will the freshwater fish in the rivers die if they flow into the sea?

There are many types of freshwater fish, which can be divided into two main categories: one is based on the salt concentration in the water, and the other is based on evolution, habitat, and habits. If the freshwater fish in the river flow into the sea, most of the freshwater fish will die quickly, and only a small number of fish species can survive for a short period of time.

Because the salt content in freshwater fish is low, they will quickly die of dehydration due to the increased salt content in seawater. Freshwater fish cannot survive in seawater, so what about the fish that flow into the sea with the Yellow River and Yangtze River? Will they die? In the Yangtze River and Yellow River basins, different types of freshwater fish have their own living areas.

Different types of fish live in different sections of rivers. They generally will not move beyond the section of the river where they live. Most fish will not follow the current into the sea. If a freshwater fish flows into the sea along the river, it would be tantamount to suicide.

Fish are quite sensitive to their living environment. Once they find that the flow rate, salinity, nutrient content, etc. of the surrounding water have changed, the fish will swim quickly to a place that is beneficial to their growth and development, so that they will not flow into the sea along with the water in the rivers.

There is a large buffer zone at the confluence of rivers and the sea, which is very suitable for most fish to survive. If the fish swimming down the river into the sea has a strong desire to survive, they will have a chance of survival if they try their best to swim to the buffer zone. There is a type of fish called euryhaline fish, which can survive in two different waters.

When this type of fish swims from fresh water into sea water, it will switch from a state of excreting water and conserving salt to a state of excreting salt and conserving water. The osmotic pressure regulation mechanism in fresh water will be inhibited, while the osmotic pressure regulation mechanism in sea water will be activated.

On the contrary, when these fish swim from seawater into freshwater, they will switch from excreting salt to conserving water, and the osmotic pressure regulation mechanism in seawater will be inhibited, while the osmotic pressure regulation mechanism in freshwater will be activated. Fish like these will not die if they flow into the sea with rivers.

First, if freshwater fish in a river are artificially discharged into the sea, most of them will die quickly, and only a few species will survive for a short time. Freshwater fish will die from rapid dehydration due to the low electrolyte concentration (commonly known as low salt content) and osmotic pressure of seawater. However, why don't a large number of freshwater fish die where rivers flow into the sea?

Since fish are very sensitive to environmental changes, once they find changes in the flow rate, temperature, salinity, light, nutrition, etc. of the surrounding waters during foraging and reproduction, fish will quickly move to places that are conducive to their growth and development, so that they will not follow the river water. In addition, the buffer zone of rivers entering the sea is large, which is suitable for many fish. At the estuary and its vicinity, the proportion of light water is different, and the activity range of marine fish and freshwater fish is also different. The most active fish in Zhonghe District are drill fish (waste floating fish), crucian carp and hairy crab (almost as thin as hairy crab). In addition to pike, puffer fish and diving fish, there are also some small-scale fish such as small black fish beans and three-toed fish.

It is difficult to see big fish in the two areas where living water enters the sea. That is to say, even if freshwater fish swim downstream and seawater fish swim upstream, they can adjust their swimming range according to their suitability and comfort with the concentration of brackish water in the seawater. For example, if we go to a plateau in a plain area, our body can obviously feel the change and adapt. Then the fish move up to the normal range of movement. Fishing in the water is like swimming in the water. If they swim along the water, they are easily injured.

We also use freshwater loach to catch perch. Loach can usually survive in reservoirs for a long time and has strong vitality. Generally speaking, it cannot live in pure seawater for an hour. Our country's research on wildlife is still weak. China has a vast territory and rich wildlife resources. However, what do all the biologists engaged in national and provincial wildlife protection research do every day? A large number of movies on TV are wildlife and biological science education films imported from the United States,

When the fish are about to reach the junction of the river and the sea, they will know that they will not follow the current.

Freshwater fish in rivers will not flow into the sea. If they get close to the sea, they will swim away.

No, if they were going to die, there wouldn't be so many fish rushing to the sea.

What seafood is delicious?

Question 1: What seafood is good to eat now? Clams, cockles, conches, dried eels, prawns, Yanting crabs, anyway, any seafood is delicious. Some things can only be eaten at the beach, and I can't even name them.

Question 2: What seafood is delicious? High-quality sea cucumbers, abalone, lobster, shark fins. Ordinary sea snails, scallops, crabs, squids.

Question 3: What are the benefits and disadvantages of eating more seafood? Recently, news about excessive mercury in seafood has been frequently reported in the newspapers, which has made many people feel uneasy: Can we still eat seafood? According to research by American nutrition experts, seafood, including fish, shrimp, crab, and shellfish, should still be an indispensable part of people's daily diet. Nutritionist Dr. Rick Sloot published an article in the latest "Journal of the American Medical Association". He said that middle-aged and elderly people, especially women, should eat more seafood, preferably two or three times a week, 100 grams each time. The unsaturated fatty acids in marine fish can reduce the low-density cholesterol in the blood, and at the same time resist blood coagulation, thereby reducing the risk of coronary heart disease, hypertension and stroke in the elderly. Special groups should eat less seafood However, some people should indeed eat less seafood. The mercury content in seafood is getting higher and higher. If pregnant women and breastfeeding women often eat seafood (more than 4 times a week, more than 100 grams each time), it will affect the nervous system development of the fetus and newborn, and some symptoms will not appear until the child is 7 or even 14 years old. Experts believe that pregnant women and breastfeeding women should eat less seafood, no more than once or twice a week, less than 100 grams each time, and avoid eating marine fish with high mercury content such as tuna and swordfish. Patients with gout, arthritis and hyperuricemia should eat less seafood. Because seafood contains high purine content, patients are prone to form uric acid crystals in their bodies after eating, which aggravates the condition. In addition, patients with hyperthyroidism should eat less seafood, because seafood contains high iodine, and excessive iodine will also aggravate the condition. Scientific and hygienic seafood eating raw seafood is popular in many places, such as eating raw oysters and other shellfish. Experts emphasize that if you have to eat seafood raw, you must pay attention to hygiene. Most seafood contains highly pathogenic bacteria. It is recommended that seafood should be frozen at 4℃ for one or two hours before eating, and then soaked in light salt water to achieve the purpose of sterilization. When cooking seafood, you should master the time and should not cook it for too long, otherwise it will not only affect the taste, but also denature the protein and reduce the nutritional value. In addition, it should be noted that after the live fish is killed, it is not suitable to steam or cook it immediately. It is best to wait for 15 minutes until the fish muscle becomes soft before cooking. This is conducive to the decomposition of protein into amino acids, which are easily absorbed by the human body and have the best taste and mouthfeel. There are taboos for eating seafood. There are taboos for drugs to be paired with each other, and so are foods, and seafood is no exception. It is not suitable to drink beer when eating seafood, which can easily lead to a sharp increase in blood uric acid levels, induce gout, and cause gouty nephropathy, gouty arthritis, etc. Seafood should not be eaten with fruits rich in tannic acid such as persimmons and grapes. If you want to eat them, you should leave at least 2 hours apart, because tannic acid will destroy the high-quality protein in seafood and greatly reduce the nutritional value of seafood. The head of marine fish is rich in the mineral arsenic. Arsenic is non-toxic when it is in the pentavalent state, but it will be converted into the toxic trivalent arsenic state under the action of a large amount of vitamin C. Its toxicity is equivalent to arsenic, so you should avoid taking vitamin C pills within 2 hours before and after eating marine fish. However, eating an appropriate amount of vegetables and fruits containing vitamin C (within 500 grams) together with marine fish will not cause poisoning.

Question 4: Which month is the best to eat seafood? Autumn is the best time to eat seafood, and September and October are the healthiest and most delicious. At this time, crabs and shrimps are the most plump.

Autumn is the best season to eat seafood. Fish and shrimp are plump and delicious. In other words, September and October are the best seasons to eat seafood. There are many outdoor activities during the transition between summer and autumn. It is also a period of abundant seafood production. There are many varieties of seafood and they taste sweet, which makes people want to eat more. After the beginning of autumn, chrysanthemums are fragrant, crabs are plump, and oysters are also quite plump.

In spring, March and April are the time when crabs are at their fattest, especially the crabs from the sea. “The only crabs and clams that have all the five flavors without the addition of oil or salt are crabs and clams.” This shows how delicious crabs are. Of course, if you can’t eat crabs, you can eat something else. This is also the time when mussels are at their fattest. Mussels are the most delicious when cooked into soup.

From May to August is the fishing moratorium period, and you cannot eat fish during this time. It is said that clams and scallops are very fat at this time.

From August 15th to November 15th, it is a good time to eat crabs and mantis shrimps. The fattest ones are around September 15th. Freshwater crabs are the best at this time, and sea crabs are also good. Eating crabs is the most important thing in autumn. This season is also when sea crabs are the fattest. They are big, with thick claws. The white crab meat has a natural salty and fresh taste, plus the red and thick crab paste. No seasoning is needed. Once steamed in a pot, the fragrance is not inferior to Yangcheng Lake hairy crabs!

From November 15th to January of the following year, when the weather is relatively cold, it is the best time to eat oysters. Oysters, also known as oysters, are called raw oysters by Cantonese people (in the Cantonese-speaking area), oysters by people in southern Fujian, and sea oysters and clams by Chinese people. Fresh oysters must be sealed, or they will close automatically when you knock on them, so that when you just open an oyster, you will see the fresh juice that soaks the oyster meat. This juice is actually sea water. Good juice is clear and not turbid, and it is the best place for oysters to grow. Therefore, if a fresh oyster is soaked in juice, it can remain fresh and tender even if it is opened for three days. People who are good at tasting oysters must only agree to eat them raw in their original flavor: take a mouthful of juice first, and then swallow the oyster meat.

Be careful when eating seafood in spring

Some people on the Internet say that spring and autumn are the best times to eat seafood.

There is also a saying that the season between winter and spring is the most suitable for eating seafood. Many people think that seafood is the most delicious from July to October, but little do they know that seaweed and plankton also multiply from July to October, and some sea areas with red tides may contain a lot of toxins, which can easily lead to poisoning. Eating seafood in this season is the cleanest.

In any case, China Food Network reminds you to be careful when eating seafood in spring.

Why is it not good to eat seafood in spring? Spring is not a good time to eat seafood, because the seafood bought from the market is all inventory, which has been there for a long time and has died a lot. After the protein of such extremely unfresh seafood is decomposed, it will form amines, soluble toxic proteins, indoles, odors and other toxic substances. Moreover, these toxic substances are not afraid of heating, so high-temperature cooking and boiling cannot effectively kill them. After eating, its toxicity will enter the blood through the intestines and endanger your health. Therefore, try not to buy seafood in spring. Autumn is a better choice!

Spring is the season for nourishing and protecting the liver, so be careful when eating seafood. With the arrival of spring, everything revives, and germs begin to become active. You must pay attention to nourishing and protecting the liver. People must pay attention to food hygiene when eating. For example, it is best to clean seafood for a few days before eating it, and it must be cooked and steamed thoroughly before eating. Experts warn that improper eating of seafood in spring may even cause hepatitis E, especially some people who like to eat raw, cold, and unclean seafood are more dangerous. Hepatitis E is mainly transmitted through food, feces, and oral administration. If you eat food or water contaminated by patients, and do not pay attention to cooking before eating, you are likely to get the disease.

For some people with allergic diseases such as eczema, asthma, allergic rhinitis, etc., spring is also a good season for these diseases. Therefore, be careful to eat seafood, shrimp, sea fish, crabs and other foods rich in histidine.

Nutritional eating methods of seafood

Yellow croaker: pan-fried + braised

Yellow croaker is a favorite marine fish of the Cantonese. The first method is to make pan-fried yellow croaker. Buy a yellow croaker weighing 8 liang, wash it, first use a little salt, cornstarch, egg white, stir and apply it on the yellow croaker, then put a small amount of oil in the pan, use a small amount of oil, put ginger in, and then put the fish in to fry, and it can be eaten when it is cooked. The second method is to stew the yellow croaker, first prepare the soy sauce, green onion and other seasonings, then put the seasoning in after the yellow croaker is almost fried.

Crab: Raised + Steamed

......>>

Question 5: Which seafood is the most delicious? Seafood has a long history of consumption. It is not only delicious, but also nourishing. However, the production of seafood in most inland areas of China is very small. Shanghai is located at the confluence of the Yangtze River and Qiantang River, bordering the Yangtze River to the north, the East China Sea to the east, and Hangzhou Bay to the south. With such a superior geographical location, there is no doubt that Shanghai has the most delicious seafood.

There are many kinds of seafood, which are divided into four categories: fish, shrimp, crab, shellfish and other seafood. The best seafood in Shanghai is not only fresh from nature, but also has different delicious tastes produced by the careful crafting of various cuisines.

Just thinking about it makes many viewers salivate. After watching, go to these best seafood restaurants in Shanghai and feast on them.

Question 6: What delicious seafood is there? 1. Fish (live and fresh): Large yellow croaker, opium fish, smallmouth fish, turbot, sea blackfish, Mr. fish, Miss fish, sea eel, sea catfish, sea slug, sea hare, boss fish, cobbler fish, stonefish, American red geoduck, live large abalone, live small abalone, live sea cucumber, live sea intestine, live turtle 2. Fish (chilled and fresh): Large opium fish, large sea eel, large salmon, smallmouth fish, stick fish, boss fish, yellow croaker, monkfish, trout, garji fish, sea floating fish, octopus fish, sardine, red-head fish, bighead fish, Chang fish, pointed-head fish, Mr. knife fish, noodle fish, black fish, tossing fish, barracuda, dace carp, red knife fish, river knife fish, mixed fish, osmanthus fish, big-headed treasure, nine-rabbit fish, fat-headed fish, dish fish head, tuna, octopus fish, island fish, Tongle fish, octopus, mullet 3. Shellfish (live and fresh): Xiayi shell, red lilo, red fan, king taro, large conch, small seafood, Korean conch, black abalone, bird shell, belly button conch, swan egg, mango shell, white cloud shell, butterfly shell, Miss Baihua shell, tiger skin shell, red shell, dragon eye shell, glass shell, hairy fresh roe, hemp clam, oyster shell, ark shell, Arctic shell, elephant dapong, red hairy sea roe, small taro, pen-shaped taro, small seafood, fresh horseshoe shell, black ox-eye clam, scallop, red roe, small sea snail, fragrant conch, spicy conch, sharp conch, fixed conch, sea hare, flower conch, steel conch, mussel, white clam, sea snail, snail, fresh laver, dragon beard vegetable, deer foot vegetable, sea thread, kelp slice, sea fungus, kelp buckle 4. Shrimp, lobster, baby lobster, shrimp skin shrimp, green shrimp, big sea shrimp, Lugu shrimp, bamboo shrimp, peach blossom shrimp, small river shrimp, small red shrimp 5. Meat (Fresh): Clam meat, Oyster meat, Fresh scallops, Scallop meat, Fresh eel meat, Sea intestines, Hairy clam meat, Fish whiskers, Fresh fish, Fish belly, Herring roe, Shark brain, Jellyfish head, Jellyfish skin, Fresh jellyfish, Shark belly, Fish meat, Turbot mouth, Kung Fu dishes 6. Fresh food (soaked): Soaked ginseng, Shrimp, Sea dog whip, Fish tendons, Fish intestines, Fish whitefish belly, Shark skin, Ling fish skin, Shark throat, Silkworm pupae, Male silkworms, Goose crab roe, Red fish roe stewed

Question 7: What are some delicious seafood dishes? 1. Boiled shrimp (hot pot)

Go to the supermarket and buy a pack of bamboo skewers. Wash the shrimps, cut off the whiskers and shrimp bones, thread them with bamboo skewers, and put them in the hot pot until cooked. You can dip them in light soy sauce or sesame oil when eating.

2. Fried shrimp with chili pepper

Use two fresh green and red peppers (if you like spicy food, you can add some dried red peppers). After sautéing the ginger and pepper in oil, add the shrimps and stir-fry. Add appropriate amount of sugar and wine while stir-frying.

3. Steamed crab

This is easy, just wait for the water to boil and then steam the crabs. (The crabs must be steamed thoroughly)

4. Stir-fried crab with ginger and scallion

Wash the crab and cut it into pieces. Stir-fry ginger and scallion in oil, then pour in the crab pieces and stir-fry. Add appropriate amount of sugar, wine and light soy sauce for seasoning.

5. Shrimp and crab porridge

Marinate the shrimp and crab with a little salt first, and put them in when the porridge is almost done. The key point is to remember to put some winter vegetables in the porridge.

6. Steamed mussels (I don’t know what you call “mussels”, it’s a kind of pointed shellfish with a green shell)

The mussels are steamed with garlic and fermented black beans, and seasoned with a little shredded ginger, light soy sauce and wine. The taste is very delicious.

7. Steamed Vermicelli with Clams (Clams are also known as Clams)

Put oil, salt (not too much salt) and other seasonings in the clams, add a little water, put a layer of vermicelli under the sand clams, and steam them. This dish requires attention to firepower and time, otherwise, it will either be overcooked or not cooked. Steamed clams and vermicelli taste particularly fresh and sweet.

8. H-bu-bu-clams

Put the clams on a plate, add some sauce, minced garlic, chili and other seasonings and a small amount of water, and roast them on the stove. The taste is sweet.

9. Shengzi Wang Steamed Soup

This method is very simple. Put the Holy Son King into a clay pot, add water and ginger slices, and steam until cooked. No salt is needed, and the soup should be drunk while it is hot. The longer it is cooked, the saltier it will be.

10. Fried oysters

Shell the oysters, wash them, and cook them in boiling water until half cooked; rinse them in cold water, and then use paper to dry them; mix the appropriate amount of sweet potato starch, corn starch, salt, and pepper with water to form a thin paste. Heat a non-stick pan, add some oil, and fry the oysters over medium-low heat until fragrant; pour the starch paste into the pan, then beat an egg, fry both sides briefly, and then serve.

PS: 1. My family also likes to eat seafood. The above are just some simple and delicious dishes for your reference, including boiled, steamed, braised, stewed, porridge and soup. Most of these are Cantonese dishes, so I don’t know if they suit your taste. I hope you like them.

2. Choose fresh seafood. For shellfish, choose those with tightly closed shells. They are heavy when you gently touch them. Those with open shells are usually not very fresh. Shellfish must be kept clean after purchase, otherwise there will be sand. Add some mashed garlic when keeping them, and they will quickly spit out the sand (this method is taught by fishermen and it works)

Question 8: What seafood is good in Sanya? This is a matter of opinion. I think if you eat seafood less than 5 times in Sanya, you don't need to eat everything, and try to eat some classic seafood that is delicious. Because Hainan has many kinds of seafood and the price is only relatively cheap compared to the mainland, it is actually very expensive. I ate fish fillets in Hainan twice, each time for 100 yuan (2 people), and went to Chunyuan 4 times, each time for 150-200 yuan, but in the end I found that many of the things I ate were really not delicious, or unnecessary. For example, fish fillets are absolutely unnecessary, not cheap and not delicious, and not enjoyable. There are also crabs. I ate 6-7 kinds but in the end I still think Hele crab is the most delicious. After eating Hele crab, there is no need for other crabs. No matter the taste or taste, they are not as good. Then there are the snails here, which are what we call shellfish. They also cost 4-15 yuan per catty. A catty weighs very little, and the processing fee is 5-10 yuan per catty. Even if each type is 2 catties, it can only fill the gap between teeth, and it is not very delicious. It is actually more expensive when the meat is calculated. And it requires the level of a chef. After all, the cooking level of the food stalls is limited, and the sea urchins and scallops require the level of a chef, so of course they are not very delicious, so I recommend that you should try to eat those seafood that are very delicious in themselves, or those that are too expensive to eat locally.

Hele crab (the meat itself is very soft) 20-25 per pound.

Wild prawns (the shells are rough and hard, and the intestines on the back are very clean with nothing but a black line) are expensive and basically unavailable on the mainland. The ones I bought were the kind that cost 45 yuan per pound and 7 pieces per pound.

There are also large mantis shrimps (shrimp), which must be yellow and cost 50-60 per pound, with about 6 pieces per pound.

The lobsters must be very fat and weigh about 1 jin each, and the price is about 130 yuan per jin.

There are also humphead wrasse or bluefin wrasse (I didn't buy the real thing, it's said to be very expensive, and I heard that the humphead wrasse's bones are blue). I suggest not buying other fish because there are too many fake fish. Shellfish are clams, white snails, and bamboo clams. Clams have a lot of meat and a very light shell, and they are delicious when fried. White snails are sweet, and they are good even though the shell is heavy. Bamboo clams are also quite delicious.

The recommendations are not comprehensive, mainly because they lack fish, because I have eaten them less often and because there are only two of us, so the variety we have eaten is limited. However, the varieties mentioned above are all personal experiences.

Question 9: What should I pay attention to when eating seafood? Remember not to eat seafood when drinking beer, but you can eat seafood when drinking white wine because it can kill bacteria.

Drinking beer while eating seafood may be a habit for many people, but nutrition experts point out that seafood is a high-protein, low-fat food containing purine and glycoside acid. Beer contains vitamin B1, which is a catalyst for the decomposition and metabolism of purine and glycoside acid. When purine, glycoside acid and vitamin B1 are mixed together, a chemical reaction will occur, causing the uric acid content in the human blood to increase rapidly, destroying the original balance. If uric acid cannot be excreted from the body in time, it will precipitate in the form of sodium salt, forming stones or gout. When this kind of patient is serious, the body is covered with red bumps, itching and pain, rolling on the ground, unable to walk.

Therefore, experts recommend not drinking beer when eating seafood. You can boil the seafood first to remove purine and glycoside acid; drink a lot of boiled water to excrete uric acid from the body in time. When eating seafood, eat some vegetables and fruits rich in vitamins A, C, and E to reduce the precipitation of uric acid. However, cauliflower, spinach and mushrooms are exceptions.

How to eat seafood more safely

1. Freeze seafood before eating it raw and pour some light salt water on it. Oysters and some aquatic shellfish often contain a kind of bacteria called "Vibrio vulnificus". For people with poor intestinal immune function, eating seafood raw is potentially fatal. American researchers have found that putting oysters on ice first and then pouring some light salt water on them can effectively kill this bacteria, making it safer to eat raw.

2. Don’t drink beer with seafood. Drinking a lot of beer while eating seafood will produce too much uric acid and cause gout. Excessive uric acid will be deposited in joints and soft tissues, causing joint and tissue inflammation.

3. Arthritis patients should eat less seafood, because sea cucumbers, marine fish, kelp, and seaweed contain more uric acid, which can form uric acid crystals in the joints after being absorbed by the human body, aggravating arthritis symptoms.

4. Avoid eating seafood with certain fruits. Fish and shrimp are rich in nutrients such as protein and calcium. If they are eaten with fruits that contain more tannic acid, the nutritional value of the protein will be reduced, and the calcium in the seafood will easily combine with tannic acid to form a new substance that is difficult to digest. Fruits that contain more tannic acid include persimmons, grapes, pomegranates, hawthorns, green fruits, etc.

5. Do not eat shrimps with vitamin C. American scientists have found that eating shrimps and other aquatic crustaceans while taking large amounts of vitamin C can be fatal, because an arsenic that is generally considered harmless to the human body can be converted into toxic arsenic under the action of vitamin C.

What should you pay attention to when eating seafood

1. When eating seafood, drink some white wine and rice vinegar in moderation, but it is not advisable to drink beer when eating seafood, because drinking a lot of beer when eating seafood will produce too much uric acid and cause gout.

2. After eating seafood, do not consume cold drinks, watermelon and other foods within one hour, and do not go swimming immediately;

3. Seafood is rich in protein. People who are allergic to protein should not overeat. (Seafood poisoning is caused by this.)

4. Seafood should not be eaten with fruits rich in tannic acid, such as persimmons and grapes. If you have to eat them together, there should be at least two hours between them, because tannic acid will destroy the high-quality protein in seafood and greatly reduce the nutritional value of seafood.

5. The head of marine fish is rich in the mineral arsenic, which will be converted into toxic trivalent arsenic (As3+) under the action of a large amount of vitamin C. Its toxicity is equivalent to arsenic trioxide. Therefore, you should avoid taking vitamin C pills within two hours before and after eating marine fish.

Question 10: What foods should not be eaten with seafood? What foods should not be eaten with seafood?

Crabs and eggplants are incompatible (easy to hurt the stomach and intestines, so they should not be eaten together)

Crabs and persimmons are incompatible (damaging the spleen and stomach, difficult to digest)

Crabs and peanuts are incompatible (prone to cause diarrhea)

Crabs and cold food are incompatible (will cause diarrhea)

Crabs and loaches are incompatible (they have opposite functions and should not be eaten together)

Crabs and pomegranates are incompatible (difficult to digest, irritating the stomach and intestines)

Crabs and cantaloupe are incompatible (harmful to the stomach and intestines, prone to diarrhea)

Seafood and foods containing tannic acid are incompatible (it is best to wait 4 hours before eating).

Turtle meat and amaranth are incompatible (difficult to digest)

Turtle meat and mustard seeds are incompatible (they are opposite in cold and hot, which is not good for people)

Turtle meat and duck eggs are incompatible (both are cold in nature and should not be eaten together)

Snails and cantaloupe are incompatible (both are cold in nature and should not be eaten immediately)

Snails and black fungus are incompatible (not good for digestion, so they should not be eaten together)

Snails and ice products are incompatible (indigestion or diarrhea)

Crustaceans and foods containing vitamin C are incompatible (can cause death)

Persimmons cannot be eaten with seafood.

Carp and pickles are incompatible (not suitable for eating together)

Carp and adzuki beans are incompatible (normal people should not take them)

Carp and red beans (they are incompatible and should not be eaten together)

Crucian carp and pork are incompatible (do not cook or stir-fry together)

Eel and dog meat are incompatible (warmth and fire, not good for ordinary people)

Yellow croaker and buckwheat noodles are incompatible (difficult to digest, so they should not be eaten together)

Shrimp and foods containing vitamin C are incompatible (not suitable for stir-frying)

Most people already know the taboos of eating seafood, such as not drinking beer when eating seafood and not eating seafood with fruits high in vitamin C. However, what foods should seafood be eaten with to be the most nutritious and safest?

Eat seafood with vegetables and fruits. Seafood is an acidic food. It is best to eat it with alkaline foods such as vegetables, fruits, and beans to play a role in acid-base balance in the human body.

Many people know that soft-shell foods such as shrimp contain high concentrations of pentavalent arsenic compounds, which are

When combined with vitamin C, it will turn into poisonous arsenic. So why do we still recommend that you eat more vegetables and fruits containing vitamin C when eating seafood? Is it dangerous to eat like this?

In fact, eating 50 medium-sized apples, 30 pears, 10 oranges, or more than 1.5 kilograms of raw green leafy vegetables at one time is considered a large dose of vitamin C. It is not dangerous to eat fruits or vegetables with shrimp as long as the amount does not exceed the above amount. In addition, the vitamin C content of food will be greatly reduced after heating and cooking. Therefore, it is best to eat fried vegetables when eating seafood, and eat less cold dishes.

In addition, we can also choose vegetables with relatively low vitamin C content, such as lettuce, carrots, black fungus, mushrooms, rapeseed, etc., and avoid vegetables with high vitamin C, such as bell peppers, broccoli, cabbage, bitter melon, and green amaranth. Among fruits, it is also best to choose apples and pears, and avoid foods high in vitamin C, such as kiwis, oranges, and persimmons.

Drink more protein-containing beverages when eating seafood. It is best to drink some non-alcoholic beverages when eating seafood, such as cola, or protein beverages such as coconut milk and almond milk. Because the sugars and proteins they contain will not produce harmful substances with seafood, but also be a beneficial supplement to seafood nutrition.

The reason why you should not drink fruit juice or alcoholic beverages is that alcohol can cause increased uric acid levels in the blood and induce gout; most fruit juices are the essence of fruits and contain high levels of vitamin C.

Add some scallions, ginger and vinegar when eating seafood to relieve the cold. The most common way to eat seafood is to boil and steam it. Adding some scallions, ginger and vinegar can not only remove the fishy smell of seafood, but also because from the perspective of traditional Chinese medicine, most seafood is cold in nature, while ginger is warm in nature. Eating the two together can remove the coldness of the seafood.

Stir-fried seafood is also very common. When stir-frying, you can pair it with alkaline vegetables, such as stir-fried seafood with asparagus, fried loofah and shrimp balls, etc. Vegetables are also rich in vitamins, minerals and cellulose, which are not provided by seafood. In addition, since seafood has very little fat content, you can also pair it with some nuts rich in protein and fatty acids, such as cashews and pine nuts. Various snails with shells generally need to be stir-fried. Commonly used condiments for stir-fried snails include minced ginger, chopped green onions, minced garlic, vinegar, etc., which can not only serve as a seasoning, but also have a bactericidal effect and prevent the occurrence of intestinal diseases. ...>>