Seafood is unique in its set of vitamins and amino acids, rich in protein and unsaturated fats. This is an excellent dietary product, but it is worth remembering that they can be the cause of allergic reactions.
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Particular attention should be paid to freshness and quality, since seafood can cause severe poisoning. There is also a thing that sellers do not like to talk about - many seafood, such as king prawns, are grown in artificial reservoirs using antibiotics, stimulants and dyes, which can accumulate in the body, so you should not eat them too often.
Seafood includes all the inhabitants of the ocean. General rules for all seafood - a pleasant fresh smell, a uniform uniform color without spots, whole and closed shells. Spiny lobsters, lobsters and oysters must be alive.
When buying frozen seafood, pay attention to icy glaze - if there is too much of it, then this is done intentionally to increase weight. The norm is 6-10%
When choosing shrimp, always be guided by color - it should be confidently red, a pale color indicates that the product is frozen. Oysters are a delicate product - they must be bought strictly alive, from the aquarium and stored in a cool place so that they do not open and die.
The sink should be intact and closed, it is also worth shaking the sink - if you hear a gurgling sound, then the oyster is dead and you should not buy it.