CATDOLL : CATDOLL: Can the shell of the basal shrimp be eaten?

1. Can the shell of the base shrimp be eaten?

The base tail shrimp is OK. I often eat fried shrimp without peeling the skin. The shrimp shell can also supplement calcium.

2. Can live shrimps from seafood markets be eaten?

Whether it is lobsters in the sea or freshwater shrimps in the lake, they can basically be eaten raw. As the saying goes, "raw fish and cooked meat", it means that aquatic products such as fish and shrimp can be eaten raw, while beef, mutton, pork and poultry must be cooked before eating.

The advantage of fresh food is that it is natural and fresh, but as everyone above said, the disadvantage of eating it raw is the bacteria and insect eggs that live in raw fish and shrimp. This is why raw salmon, lobster and other fresh foods are often eaten with mustard, because mustard contains substances such as isothiocyanate, which can kill bacteria to a certain extent and has a high detoxification function.

However, even if fresh food tastes delicious, you should try to eat less for hygiene and safety reasons, especially if you have a weak stomach.

3. Can we eat more farmed crabs and shrimps?

Probably, not sure.

4. Can shrimp be eaten alive?

Everyone says so, but "eating raw crabs and live shrimps" is not good for health. Various live fish, shrimps, crabs and shellfish often contain various pathogenic bacteria that are difficult to detect with the naked eye.

Generally, fish and shrimp will be infected by pathogenic bacteria such as Vibrio parahaemolyticus, Salmonella and Escherichia coli after being out of water for 2 to 3 hours, and bacterial corrosion often occurs, producing amine compounds. Aquatic products contaminated by parasites are particularly harmful to the human body. Eating half-cooked and contaminated fish and shrimp often causes gastrointestinal discomfort, sensory insensitivity, neurasthenia, low blood pressure and other poisoning symptoms.

Some people like to eat live shrimps and crabs raw after salting or soaking them in wine, which is also unsafe. Tests show that lung fluke metacercariae can survive for 48 hours in a 10% salt solution and for 43 hours in a 15% liquor. It can be seen that short-term salting and wine soaking methods cannot kill lung fluke metacercariae.

So, can seafood that has been frozen at low temperatures be eaten raw? Generally speaking, low temperatures can only inhibit the growth and reproduction of bacteria. Once the temperature returns to normal, they will continue to grow and reproduce, producing a large amount of toxins.

Therefore, eating crabs and shrimps raw is not scientific. We should change this way of eating. It is safer to eat fish, shrimp, crabs and shellfish cooked.
Note: Crabs cannot be eaten with persimmons. Eating raw fish and shrimp is not good for health. Various live and fresh fish, shrimp, crabs and shellfish often contain various pathogenic bacteria and parasites that are difficult to detect with the naked eye.
According to investigations, fish and shrimp will be infected by pathogenic bacteria such as Vibrio parahaemolyticus, Salmonella and Escherichia coli 2-3 hours after leaving the water. Bacterial corrosion often occurs and amine compounds are produced.
Parasites contaminate aquatic products, which are more harmful to the human body. According to analysis, almost all kinds of fish, shrimp, crab and shellfish have their own specific parasites lurking. People who eat half-cooked and contaminated fish and shrimp often experience gastrointestinal discomfort, sensory dullness, neurasthenia, low blood pressure and other residual symptoms.
Some people like to eat live shrimps and fresh crabs raw after salting or intoxicating them with wine. However, it is not safe to eat shrimps and crabs raw after salting or intoxicating them with wine. It is known that freshwater shrimps often have various trematode larvae parasitized in their bodies, and crabs (sea crabs, stream crabs, and weevil) often have trematode metacercariae in their bodies. Tests have shown that in a 10% concentration of salt solution, lung fluke metacercariae can survive for 48 hours. In 15% white wine, they can survive for 43 hours; in 14-degree yellow wine, they can survive for 28 hours. It can be seen that the lung fluke metacercariae cannot be killed by short-term salting and intoxication.
Can low-temperature freezing kill bacteria and parasites? Generally speaking, most bacteria cannot be killed by freezing. In a low-temperature environment, the growth and reproduction of bacteria can only be inhibited. Once the temperature returns to normal, they will continue to grow and reproduce, producing a large amount of toxins.
Therefore, we remind everyone to abandon the traditional way of eating crabs raw and shrimps alive. Fish, shrimps, crabs and shellfish should be cooked.