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Here Are the 5 Most Toxic Parts of a Fish You Should Clean Before Cooking

When cooking fish, it's important to remember that not all parts are created equal. There are 5 key areas that require special attention to ensure a safe and delicious meal. By thoroughly cleaning these specific parts, you can eliminate toxins and create a culinary masterpiece that's both healthy and tasty. Trust us, it's worth the extra effort!

Administrator

11 July, 2024

Fish is an incredibly nutritious food, packed with health benefits. However, it’s important to know which parts to avoid and how to clean it properly. We will highlight 5 parts of the fish that you should remove or clean before cooking to ensure your family’s well-being.

1 Fish Scales

Fish Scales

Scaly Fish

Fish scales are an external protective layer, shielding the fish from scratches and damage. They are closely attached to the fish’s skin and provide some nutritional value, containing and . However, due to the presence of harmful bacteria and dirt that accumulates on the scales while the fish swims in the water, they need to be removed.

Slimy Fish – No Scales

For slimy fish that lack scales, bacteria and dirt are still present, even if they are not visible to the naked eye. These fish have a thick layer of mucus covering their bodies, which can cause a strong fishy odor if not cleaned properly.

To remove the mucus, you can use the following methods:

Use ash or husk to rub and clean the fish’s body, then rinse with clean water or rice water.
Lemon or vinegar can also be used to scrub the fish’s body, followed by a rinse with clean water.
Apply lime or salt to the fish, especially for Pangasius, place them in a net bag and shake vigorously to remove the mucus, then rinse with lemon or vinegar.

Reference:

2 Fish Head

Fish heads are rich in fat and contain high levels of , fatty acids , which offer numerous health benefits. They help boost your health, provide antioxidants, and enhance brain, heart, and eye nutrition. However, fish heads also contain the highest concentration of mercury, a harmful toxin that can lead to liver and kidney damage and a reduction in IQ.

Fish Head

Therefore, for wild-caught fish, where the water environment cannot be controlled, it is best to discard the head before cooking.

On the other hand, farmed fish raised in controlled environments with regulated levels of heavy metals in the water can be safely used to prepare delicious dishes.

Additionally, remember to remove the gills as they are a hotspot for harmful bacteria and toxins accumulated through the fish’s respiratory process.

3 Fish Eyes

It is not advisable to consume the cornea of the fish as it may contain blood streaks or white spots caused by harmful bacteria. It also contains a toxin called Cyprinol sulfate, a bile acid C27, which is not good for health.

Fish Brain

5 Fish Internal Organs

It is recommended to discard the intestines and heart of the fish as they may contain parasites, dirt, harmful bacteria, and alcohol, which can cause kidney damage and parasite infections.

The black membrane inside the belly should also be scraped off as it is a layer of mud and dirt accumulated during the fish’s growth, which is not suitable for consumption.

Additionally, avoid consuming the fish bile as it contains high levels of toxins, despite also having beneficial enzymes and men. Eating it can cause poisoning, leading to vomiting, diarrhea, and potential brain damage.

Fish Internal Organs

The liver and roe are the only internal organs suitable for cooking.

Fish liver is rich in , providing better quality than that of land animals, and free from harmful toxins.
Fish roe is an excellent source of omega-3, particularly beneficial for women’s health.

The fish air bladder, a bag of air, should be retained and cooked as it is a source of sticky protein, various sugars, trace elements, , , , etc. It is considered a cure for various ailments such as di tinh, hoạt tinh, thổ huyết, khái huyết, uốn ván, kinh giật, băng huyết, hemorrhoids, and dysentery.

In conclusion, understanding these 5 parts of the fish will help you utilize it as a wholesome food, providing nourishment to your family and yourself. Avoid consuming the harmful parts to prevent health risks and enjoy your delicious and healthy fish meals.

Frequently asked questions

Cleaning a fish properly before cooking is crucial to remove any harmful toxins and bacteria that may be present. Certain parts of a fish, such as the head, intestines, and liver, can contain high levels of toxins and heavy metals that are dangerous for human consumption.

The 5 most toxic parts of a fish that require thorough cleaning are:

The Head: The eyes and brain of the fish can contain high levels of toxins and should be removed entirely.
Intestines: The intestines are home to bacteria and parasites, so they need to be removed and discarded.
Liver: The liver stores toxins and heavy metals, so it’s important to cut it out and dispose of it separately.
Kidneys: These organs also filter waste and toxins, so they should be carefully removed.
Skin and Scales: Although not as toxic as the previous parts, the skin and scales can harbor bacteria and should be cleaned thoroughly or removed if preferred.

To safely clean a fish, start by removing the gills and guts, then cut along the belly to remove the intestines and other internal organs. Be sure to dispose of these parts separately and not in your kitchen sink. Rinse the fish inside and out with cold water, and use a sharp knife to remove the skin and scales if desired. Finally, pat the fish dry with paper towels before cooking.

Yes, fish is a great source of high-quality protein and healthy fats like omega-3 fatty acids. It also contains important vitamins and minerals such as Vitamin D, B2, calcium, and phosphorus. However, it’s important to choose wild-caught fish over farmed fish whenever possible, as wild-caught fish tend to have lower levels of toxins.