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On food and cooking the science and lore of the kitchen ( PDFDrive ) 359

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Mahimahi
Milkfish
Yellowtail
Amberjack
Breams
Fugu
Tuna
Molluscs

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Abalone
Mussel
Oyster
Clam
Scallop
Crustaceans

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SeafoodandHealth

Shrimp
Crayfish


Fishisgoodforus:thisbeliefisone
importantreasonforthegrowingconsumption
ofseafoodinthedevelopedworld.Thereis
indeedgoodevidencethatfishoilscan
contributesignificantlytoourlong-term
health.Ontheotherhand,ofallourfoods,
fishandshellfisharethesourceofthe
broadestrangeofimmediatehealthhazards,
frombacteriaandvirusestoparasites,
pollutants,andstrangetoxins.Cooksand
consumersshouldbeawareofthesehazards,
andofhowtominimizethem.Thesimplest
ruleistobuyfromknowledgeableseafood
specialistswhosestockturnsoverquickly,
andtocookfishandshellfishpromptlyand
thoroughly.Rawandlightlycooked
preparationsaredeliciousbutcarrytheriskof
severalkindsoffood-bornedisease.Theyare
bestindulgedinatestablishedrestaurantsthat
haveaccesstothebestfishandtheexpertise
toprepareit.
HealthBenefits




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