Things to note when eating eel meat.

In our country, eel meat is very familiar from rural areas to cities. Whether caught in the wild or farmed, eels can be used to prepare dozens of dishes and snacks, and are also considered a functional food to support the treatment of diseases in men, women, the elderly, and children. However, when consuming eel meat, the following should be noted:

Eels belong to a family of freshwater fish in tropical regions, similar to snakeheads; their scientific name is Synbranchidae. The eel family comprises 18 species across 4 genera. The eel we know belongs to the genus Monopteus, scientifically known as Monopterus albus (East Asian finless eel, rice paddy eel, or swamp eel). Eels are almost completely finless: pectoral and pelvic fins are absent, and the dorsal and anal fins are vestigial, with only remnants remaining; the anal fin is very small. Eels have small eyes, small gill slits, no swim bladder, and no ribs, perhaps adapted to their life in muddy environments. Eels are hermaphroditic, possessing both seminal vesicles and ovaries.

Nutritional and pharmacological value

Compared to other freshwater seafood, eel meat has a relatively high nutritional value:

According to the National Institute of Nutrition's Food Composition Table, 100 grams of eel meat contains: 18.7g protein, 0.9g fat, 150mg phosphorus, 39mg calcium, 1.6mg iron, vitamins A, D, B1, B2, B6 and PP…

In Eastern cultures, eels are also known as benevolent fish, long fish, yellow eel, golden fish, sea snake, eel fish, etc., and are considered one of the "four great aquatic delicacies." According to Traditional Chinese Medicine, eel meat is sweet and warm in nature, nourishing the spleen and stomach. Its main functions include: replenishing deficiencies, dispelling wind and dampness, and strengthening tendons and bones. Eels are used as an ingredient in many "functional foods" to help treat various ailments such as: children with poor appetite and weakness, qi and blood deficiency after serious illness or childbirth, nourishing the spleen, stomach, liver and gallbladder, clearing heat and dampness, nourishing the nervous system, and aiding brain function.

The Japanese revere eels so much that they call them "ginseng of the water," because eel meat is rich in vitamin A, up to 5,000 IU/100g of eel compared to 40 IU/100g of beef. Eel meat also contains a lot of DHA, so it is often used to prepare dishes for Sumo wrestlers and boxers.

Food safety is a key concern.

Infections, parasites

Like turtles and frogs, eels often burrow in muddy ponds, swamps, and murky water. Because they live in such dirty environments and have an omnivorous diet, their digestive systems and even their meat can be contaminated with bacteria and parasites; there have been cases of patients contracting this parasite after eating undercooked stir-fried eel.

According to research by Professor Tran Vinh Hien, Scientific Advisor at the Ho Chi Minh City Tropical Diseases Hospital, the infection rate of Gnathostoma spingerum larvae in both farmed and wild eels ranges from 0.8 to 29.6%, with lower rates in the dry season and gradually increasing in the rainy season.

Three characteristics to note about this parasite: firstly, when in eels it is only about 1mm in size, but when it enters the human body it grows to 5-7mm; secondly, once inside the human body, this parasite moves around erratically, potentially parasitizing the skin, lymph nodes, eyes, and even the brain; and thirdly, the Gnathostoma spingerum larvae are very resilient and can withstand high temperatures.

Professor Tran Thi Kim Dung, from the Department of Parasitology at the Ho Chi Minh City University of Medicine and Pharmacy, also warned of a relatively high rate of Gnathostoma spingerum larval infection in people who habitually eat undercooked dishes such as "rarely cooked stir-fried eel" or "eel salad"... Other parasites that may be found in eels include Anguilliticoloides crasus, Anguilla rostrata, and Anguilla japonica…

Toxic poisoning

It should also be noted that, because eel meat is rich in protein, especially the amino acid histidine, which is an "essential" amino acid for children, histidine is normally very good for the body, but when the eel dies, this amino acid transforms into histamine, a toxic substance that causes harmful immune allergies in humans.

Currently, there is a growing concern about eel meat being contaminated with birth control pills. Apparently, some breeders, for profit, have added birth control pills, containing the female hormone estrogen, to the feed and environment of the eels to increase their weight and improve their appearance.

In summary, eel is a common, familiar, and very good and nutritious food for the body. When preparing it, two things should be noted: firstly, it must be cooked thoroughly to completely eliminate heat-resistant parasites, which are quite common in eel meat; and secondly, do not use eel meat that is dead, rotten, or suspected of containing toxins such as growth hormones or other harmful preservatives.

According to dantri.com.vn