Parts of fish you should not eat
Fish intestines are often infected with parasites, fish bile causes poisoning, fish brains are at risk of being contaminated with heavy metals and mercury.
Fish is rich in protein and omega-3 fatty acids, which are beneficial to health. However, not all parts of the fish have nutritional value.
According to Associate Professor, Dr. Nguyen Xuan Ninh, National Institute of Nutrition, fish live in water and are omnivorous, so they are susceptible to toxins and microorganisms living in water. These toxins accumulate in the body over time and can lead to the risk of allergies, cardiovascular disease, liver and kidney failure, and gastrointestinal diseases.
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Intestines, gallbladder, and brain are parts of fish that should be removed when eating fish. Photo:Health |
Fish intestines
According to Dr. Ninh, the intestines of fish are the dirtiest part. Fish live in water so they are easily infected with toxins and microorganisms that live in water or parasites such as tapeworm eggs, worm eggs and roundworms. Eating fish intestines infected with parasites can harm the liver and some other organs. In particular, fish are omnivorous. This food passes through the mouth and remains in the intestines of the fish.
Fish intestines are a favorite dish of many people. Therefore, if you eat them, you must prepare them carefully. Before cooking, wash them thoroughly with salt and cook them thoroughly to avoid the risk of parasitic diseases.
Fish gall
Fish bile provides enzymes but also contains many toxins such as tetrodotoxin, which affects the nervous system, causing fatigue, respiratory failure, and behavioral disorders. Eating fish bile can cause poisoning, septic shock, and acute bleeding. Many people use fish bile to make wine like grass carp bile, which is very dangerous and can cause death.
When processing, avoid breaking the fish gallbladder and avoid letting the gallbladder splash into the eyes.
Fish brain
Fish brains contain a lot of unsaturated fatty acids and phospholipids. These substances are beneficial for brain development in young children and also help treat dementia in the elderly. Fish eyes contain a lot of vitamin B1, unsaturated fatty acids such as docosahexenoic acid, eicosapentaenoic acid, which can enhance memory and thinking ability, and reduce cholesterol in the body.
However, the brains and eyes of bottom-dwelling fish should not be eaten because of the risk of heavy metal poisoning, including mercury, such as swordfish, tuna, sea bass, and whale.
Tips for choosing delicious fish
Choose fish with bright red gills and a firm body. If the fish is spoiled, the gills will turn an old brick color. If the fish has been cut into slices, press your finger into the flesh and it will feel hard and sticky, the fish is fresh; on the contrary, if the fish is soft and runny, it is spoiled.
Fresh fish will have bright, clear eyes, shiny, metallic scales or skin, and be clean. Spoiled fish will have eyes that turn gray, and scales or skin that turn opaque or have discolored patches.
In addition, fresh fish should smell like clean water or feel slightly salty. Avoid choosing fish that have an unpleasant, fishy smell.
