“开渔季”到了！这份健康尝“鲜”指南快收藏

Core Viewpoint - The East China Sea has partially lifted its fishing ban, allowing seafood such as red shrimp and crab to return to the market, enhancing the culinary experience for consumers [1]. Group 1: Seafood Health Benefits - Seafood is a significant source of high-quality protein, low in fat, primarily consisting of unsaturated fatty acids, and rich in vitamins and minerals, which support various bodily functions [4]. - It is recommended to consume fish, shrimp, and shellfish 1-2 times a week, with an adult intake of 300-500 grams [5]. Group 2: Caution for Specific Groups - Individuals with seafood allergies should be cautious due to the presence of foreign proteins that can trigger immune responses [6]. - Gout patients need to limit seafood intake due to its high purine content, which can exacerbate their condition [7]. - People with poor digestive function, such as the elderly and children, should avoid excessive seafood consumption to prevent gastrointestinal issues [8]. - Those with hyperthyroidism should strictly limit iodine intake from seafood, as certain types contain high levels of iodine [9]. Group 3: Seafood Selection Tips - Fresh fish should have a salty smell, clear eyes, and firm flesh that bounces back when pressed [11]. - When selecting crabs, look for a blue shell and a white belly; fresh crabs should be active and responsive [13]. - Fresh shellfish should have a slight sea smell, shiny shells, and should close quickly when touched [15]. - It is advisable to buy seafood in small quantities and consume it fresh to maintain quality [17]. Group 4: Safe Seafood Consumption Practices - Various cooking methods can preserve the natural flavor of seafood while retaining nutritional value; steaming is particularly recommended [18][21]. - It is crucial to separate raw and cooked seafood to avoid cross-contamination [21]. - Cooking seafood thoroughly is essential to eliminate potential pathogens and parasites [22]. - Avoid consuming leftover seafood, as it can lead to gastrointestinal discomfort due to protein degradation [24]. - In case of injury from seafood, immediate washing and disinfection of the wound are necessary [25].