Why can't we eat flounder? What are the taboos of eating flounder?

In the market, we see that the head and body of flounder are separated, and most people eat the flounder head instead of the body. In fact, the flounder body is edible, and sashimi is very popular abroad, while the flounder head is more popular among Chinese people. Next, let's take a look at the taboos of eating flounder, hoping to help everyone.

Why can't we eat the body of flounder?

The fish body is edible.

Butterfly fish is a deep-sea fish that is rich in nutrition and delicious. The whole body can be eaten. The Russian butterfly fish is the most famous. Because it lives in the cold waters of the deep sea, it needs a lot of fat to keep warm. Therefore, butterfly fish has more fat on its body, and most of its body is used to make fish oil and fish fillets.

Foodies in developed countries, especially in Europe and the United States, seem to be more interested in meat, so they prefer to eat the body of butterfly fish, while domestic foodies seem to be less picky and eat everything, so fish heads are shipped to China in large quantities at low prices, while domestic cold chain producers keep the fish heads and export the butterfly fish bodies at high prices. It is said that beef and mutton also have similar situations. So what we see in restaurants are basically butterfly fish heads.

Why do we only eat the head of flounder?

1. Flounder is a type of flatfish, and its family is very large. Common flatfish, opium fish, smallmouth fish, and high-eye fish can all be called flounder.

2. In many places in the market, flounder heads are mostly sold because flounders are mostly imported and few people eat fish heads abroad. It is just that they have been discovered by the "profound" Chinese cooking techniques and turned into a delicacy.

Because there are so many aquatic product processing companies here, you can often see various large fish heads and fish bones for sale on the market.

These are generally called "processing with imported materials" because labor costs are high abroad and aquatic product processing is a "labor-intensive" industry. In the Nordic region where flounder is abundant, labor costs are too high. So the whole fish is brought here for processing and the fish meat is exported.

As by-products, fish heads and fish bones are basically sold domestically! Therefore, the body of flounder is rarely seen in many places. In fact, I feel that the taste of both fish heads and fish bodies is "worlds apart" from the fresh fish produced by our seaside. The popularity of flounder heads should really be thanked to the "Hunan cuisine" chefs for "turning waste into treasure".

3. When I worked in the canteen, I often bought and ate flounder. It was because it was cheap and available in the cold storage all year round. As people living by the sea are used to eating fresh fish, the taste of frozen flounder is really average, and it also has a strong fishy smell.

What are the taboos of eating flounder?

Plaice is a very nutritious food that can prevent many diseases and prolong the life of ordinary people. However, people with cancer, gout, thrombocytopenia, hemophilia, cirrhosis of the liver and other diseases should not eat plaice exclusively.

In addition, the cooking of flounder should also be paid special attention. Flounder and tofu are incompatible foods. If you eat both, you will absorb too much protein and even cause cancer. However, flounder and carrots are an excellent partner for cancer prevention.