4 parts of fish you should not eat
Experts share 4 parts of fish that should not be eaten to avoid harming your health.
According to Associate Professor Dr. Nguyen Duy Thinh, former staff of Hanoi University of Science and Technology, fish is a nutritious and healthy food, but when processing and using, some parts of the fish need to be removed to avoid affecting health.
The mucus layer on the outside of fish skin
The mucous layer on the fish skin helps the fish move flexibly, especially in catfish species. However, this is also where many bacteria and dirt from the water environment accumulate.
Although not poisonous, this slime layer can affect the cleanliness and flavor of the dish. Therefore, when preparing, you should scrape off this slime layer with a knife or wash thoroughly with clean water to remove the fishy smell and ensure hygiene.
Black membrane in the fish's belly
The black film in the belly of the fish is where mud and impurities accumulate during the fish's growth. If not cleaned, it can cause an unpleasant fishy smell and is not good for your health.
This membrane contains no nutrients, so it is best to scrape it off completely when preparing the fish.
Fish intestines
Fish intestines contain many bacteria, parasites such as worms, flukes and toxins from the aquatic environment. Therefore, eating fish intestines can potentially cause infection or poisoning. To ensure safety, it is best to completely remove this part when processing.
Fish gall
Fish bile contains a number of toxins that can affect the nervous system and can even lead to serious poisoning. In fact, many cases have required emergency hospitalization due to accidental ingestion of fish bile.
In particular, in some fish species such as puffer fish, the toxins in the gallbladder are extremely dangerous, can cause dizziness, nausea, and even death if not treated promptly. When preparing fish, avoid breaking the gallbladder to protect your health.
In general, fish is a good food but care must be taken when preparing it to ensure safety. Removing unsuitable parts will make the dish more delicious and limit the risk of health effects.
