Summer is a good time to eat seafood. Pipi shrimp, razor clam, conch, crab and shrimp are all tempting delicacies. Recently, netizens broke the news that all the clams they bought in the seafood market were boiled in water. I asked a friend who made seafood, only to find out the dark side: soaking in low salinity water can gain weight.

Soaking seafood in low salt will make you flatulence.

The photos taken by netizens on the Weibo were put in water (9‰ low salinity water) with only half the standard salinity (18‰), and the weight of 2064g razor clam increased to 2854g in a few hours.

Lyna, the person in charge of seafood procurement in Boxma, said that this phenomenon is the infiltration principle. Organisms in seawater live in high concentration seawater with high cell salinity. When the salinity is reduced or changed to fresh water, when the external salinity is lower than the cell salinity, the cells will absorb water and the weight of seafood will increase. The longer seafood is cultured in low salinity water, the heavier it will be, the dry and tasteless it will taste, and it will die more easily than normal seafood.

Under normal circumstances, the sediment and dirt in the seafood soaked in the normal water environment with salinity of 18‰ equivalent to sea water will be discharged slowly, and consumers can live for several days when they take it home. Seafood soaked in 9‰ salinity water is like being shrouded in smog, which makes it difficult to breathe, absorbs water desperately, reduces vitality and has a high mortality rate. Consumers can't take it home for half a day.

Only a few seafood absorbs water.

There are obvious changes.

In this soaking process, only a few seafood will have obvious changes in appearance characteristics after absorbing water, and you can see the clues by careful observation. "Boston lobster is a kind of seafood with obvious changes. The bloated lobster will be very bloated, and the meat behind it will be exposed. After abalone is soaked in low salinity water, its vitality will decrease, its meat will become soft and it will not feel Q-elastic. Abalone that doesn't drink water will attract each other, and clicking the meat of abalone with your fingers will feel like a Q-bomb. After the scorpion is soaked in low salinity water, the body will shrink into the carapace. If it does not stretch, the meat will become soft and soft to the touch. "

Lyna reminded the public to pay attention to whether all kinds of seafood in Shang Chao have explicit standards such as salinity and temperature, so as not to buy puffy seafood soaked in low salt.

Source: Sohu