Habits and living environment of tilapia fish make them more or less susceptible to certain infections. When you gut the fish, you will see a black layer, which contains many bacteria and harmful substances.
It is best, if you want to eat tilapia, to choose fish caught in a pollution-free environment or eat fish raised in a water source that guarantees hygiene.
According to Associate Professor Nguyen Duy Thinh (Former Lecturer, Institute of Food Technology, Hanoi University of Science and Technology), Tilapia is a common freshwater seafood, it is widely raised, reproduces quickly, and grows well. This species of fish can survive in any environmental condition such as ponds, canals, and even muddy rivers. In Hanoi, many tilapia fish tests in the Nhue River area have showed lead contamination.
If living in polluted water areas, fish are prone to parasitic and bacterial infections. Bacteria can die when the fish is cooked thoroughly. Most worrisome, tilapia fish can be contaminated with heavy metals such as arsenic, iron, lead, and residual chemicals from the living environment which is a threat to the health of the community.
You can choose other types of fish such as perch, carp to replace tilapia fish. Besides the pollution risk, tilapia fish also has less nutritional value, especially in terms of fatty acids like omega-3. The advantage of tilapia fish is its easy filleting, thick meat, and few bones.
When buying tilapia fish, you should know the origin, only buy fish sold in safe, reliable supermarkets and grocery stores, do not eat fish caught in dirty rivers and streams. You should absolutely not eat raw or undercooked fish.
When preparing fish, you should remove all fins, head, tail, scales, and gut. It is necessary to clean the black membrane in the fish’s belly because that is where most bacteria accumulate. You should not eat tilapia fish excessively, you can alternate with other types of fish.
In addition, people should absolutely not eat raw fish from the bottom layer such as catfish.
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