Where can't you eat conch?

There are many people who like to eat seafood in daily life. Seafood is not only delicious, but also has high nutritional value. Although the price of seafood is very high, the current living standards are constantly improving, and most people can afford seafood. Conch is a relatively common seafood with high nutritional value. However, although conch is rich in nutrients, there are taboos when eating it.

Which parts of conch cannot be eaten?

In the conch head, there are usually two things commonly known as conch brains. They are two small ball-like things inside the conch meat. If you eat too much of them, you will feel dizzy and nauseous. Substances secreted by the snail's brain nerves can cause food poisoning.

The incubation period of food poisoning caused by conch is short (1 to 2 hours), and the symptoms are nausea, vomiting, and dizziness, so the conch's head should be removed during the cooking process. Also, you should not eat too much of the tail of the conch. In other words, don't eat too much of the tail of the conch. Eating too much of that part is not good for you.

It should be noted that both the red-veined snail and the conch are carnivorous shellfish, so when eating them, the green and purple veins on the meat of the conch should be removed, and the white brain on the meat of the red-veined snail should be removed. The removed parts are where toxins accumulate. If the above parts are not removed when eating, it is easy to cause dizziness and other discomfort symptoms.

The internal organs and gonads of conch cannot be eaten. If you eat too much, it will make you feel dizzy. The internal organs of shellfish such as conch, clams, and cockles do not have any special taste. Although common seafood and shellfish are delicious, their internal organs have a very low ability to degrade harmful substances. In principle, the internal organs of shellfish are not suitable for consumption.

Can dead conch be eaten?

How long it takes for dead conchs to deteriorate depends on factors such as the storage environment. They can be stored slightly longer in a low-temperature and fresh environment. Shellfish such as conch will quickly spoil after death. People will experience symptoms such as diarrhea, vomiting, and acute gastroenteritis after eating them, so try to buy fresh ones. When the head of a living conch is touched by hand, it will automatically retract; otherwise it is dead. Fresh conch has a faint smell of sea water, while dead conch has a distinct odor.

Introduction to the method of conch

1. Boiled conch

practice:

1. Clean the conches and put them in a pot with cold water (just enough water to cover the conches).

2. Add scallion segments and ginger slices (you can skip this step if you don’t mind the slightest fishy smell).

3. After the water boils, boil large conches for 10-15 minutes and small and medium conches for 3-5 minutes.

4. While cooking the conch, you can make two kinds of dipping sauces. Use fresh ginger to squeeze juice, then try adding white vinegar little by little, tasting as you add, until it suits your taste. You can also mix white vinegar and mustard to make a dipping sauce, which is suitable for people with strong taste.

2. Sautéed Conch with Sauce

Ingredients: small conch, scallion, ginger, star anise, chili, sweet bean sauce, sugar, Huadiao wine, light soy sauce, salt and chicken essence.

practice:

1. After buying the small conch, put it in water, add a little salt or oil and soak it for a while to spit out the mud and sand;

2. Cut the green onion into pieces, slice the ginger, cut the chili into sections, and put them all into a pan and stir-fry until fragrant;

3. Then pour the drained small conch into the mixture and stir-fry until well-mixed, then pour in the sweet noodle sauce;

4. Add light soy sauce, Huadiao wine and sugar, stir-fry for a while, then add salt and chicken essence to season and serve.