Crayfish have been trending lately, and cold noodles are also a popular choice. However, according to some reliable sources, there are still many people who use dead lobsters and dead yellow worms to make delicious dishes. This practice is not only unethical but also potentially dangerous.
One common method used by unscrupulous vendors is "killing the lobster with red oil." Although many street sellers claim they sell live lobsters, most of them actually come from provinces like Jiangsu and Anhui. The long-distance transportation combined with the hot weather has led to a high mortality rate among these crustaceans.
Another approach involves "scalding jaundice with boiling water." It's a standard step in processing seafood, but some traders take shortcuts by using dead animals. This not only compromises the quality but also poses serious health risks.
Both lobsters and scutellaria (also known as yellow worms) are high-protein aquatic products. Their protein contains a significant amount of histidine. Once they die, this histidine quickly converts into ammonia, a toxic substance. While a small amount may not cause immediate poisoning, repeated consumption can lead to toxin buildup in the body, increasing the risk of various health issues.
To identify the quality of crayfish, there are three key points to consider:
1. Live lobsters should have a tightly curled body; if it's straight or limp, it's likely dead.
2. Fresh lobster meat should be firm and chewy, while dead ones tend to be soft and mushy.
3. Live lobster flesh has a natural sweetness, whereas dead lobster often has a bland or even slightly ammonia-like taste.
When identifying dead yellow worms, you can follow the "three looks" rule:
1. Look at the color of the blood—live yellow worms have bright red blood, while dead ones have dark or purple-red blood.
2. Check the skin color—live yellow worms have black, translucent skin, while dead ones have dull, dark skin.
3. Examine the texture—fresh yellow worms have firm, crunchy flesh, while dead ones feel soft and lack elasticity.
It's important to be cautious when purchasing seafood, especially during peak seasons. Always try to buy from reputable sources and check for signs of freshness before consuming. Your health is worth the extra effort.
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