While enjoying the delicious seafood,
Have you ever noticed shrimp, flower nails, oysters, etc
What is the black substance that is often found in seafood?
These black substances often make people wonder, what exactly are they?
Should I remove it before eating?
Shrimp – The black line is the black line on the back of the shrimp in the digestive tract, which is actually the digestive tract of the shrimp and is also known as the "shrimp line". This line mainly contains digestive matter and residues, and although it is not theoretically clean, as long as the shrimp are fully cooked, the high temperature can effectively kill the bacteria in the digestive tract, so eating it is not a major health hazard.
However, for a better taste and visual experience, it is recommended to remove the shrimp threads before cooking. There are several ways to remove the shrimp, such as picking the shrimp thread from the head or back, or boiling the shrimp until it is half-cooked and then peeling the shell and picking the thread.
Sixtieth – The black part is the intestinal glands and sea mud
The black part of the carapace (i.e., the clam) is dominated by intestinal glands and sea mud. The intestinal glands are the digestive tract of the nails and contain incompletely digested food debris and metabolic wastes.
Since the flower nails mostly feed on seaweed and microorganisms, their diet is relatively clean, so these black substances are generally safe to eat after washing.
However, the mud contains impurities and sand particles, which should not be eaten directly and should be removed by soaking before cooking.
Scallops – The black part is the digestive glands and gill structures
The black part of a scallop is mainly made up of digestive glands and gill structures.
The digestive glands are the digestive organs of scallops and contain substances that are not suitable for consumption, such as waste, toxins or heavy metals.
Gill structures, on the other hand, are used to breathe and filter seawater, and can also carry pollutants.
Therefore, it is recommended to remove these black parts before cooking scallops to ensure food safety and taste.
The black-green part of the oyster is the intestinal glandular mass
The black-green part of the oyster is its internal organs and intestinal glands, which are the food that the oyster has not yet digested.
These foods are mainly seaweed and phytoplankton that oysters eat, which are harmless to humans and rich in nutrients.
Therefore, this part of the black-green substance of the oyster is edible.
However, it should be noted that if the meat of the oysters turns green and emits a peculiar smell, it means that it has spoiled and should not be eaten.
The black flocculent of the sea rainbow is a foot filament
The black flocculent in the sea rainbow (also known as mussels, mussels, mussels) is called "foot filament", which is a fibrous substance that the sea rainbow uses to anchor to the surface of other organisms.
Foot filaments are difficult to digest in the stomach and intestines and are prone to bacterial or parasite growth, so it is recommended to remove them before consumption.
Haihong is a seafood with high nutritional value, rich in a variety of amino acids and trace elements, and moderate consumption is beneficial to the human body.
Conch, three places can not be eaten
Conch is a popular seafood, but there are three parts to avoid when eating:
- The brain of the conch: The white part located at the lower end of the conch's head, in the shape of two small white balls. Conch brain secretes paralytic shellfish toxins, which are harmful to the human body and are recommended to be removed.
- The biliary tract and gallbladder of the conch are in the shape of green lines, next to which is the liver. Since conch may ingest toxic algae, toxic substances can accumulate in the liver, so they should not be eaten.
- The "yellow tail" of the conch: the internal organs and excretory organs of the conch, which contain unclean substances such as excrement and large intestine, which also need to be removed.
Editor: Chen Jia
Editor-in-charge: Chen Guangtai
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