Does the seafood dishes at the restaurant have a perfect quality? The chef recommends not to click on these two ways!

Seafood cuisine is popular with many reasons, but they are also tricky to cook than other dishes, because both freshness and quality need to be at the highest level.

Food website Eat This, Not That! points out that taking the popular clam soup on various restaurant menus as an example, it is usually mixed with some inferior ingredients, and canned clams are used in large quantities instead of fresh clams. Hunters Feast restaurant chef Rusty Hansen said that clam soup may be the lowest-quality dish in seafood restaurants, because it is sometimes made of canned clams.

Although there are many benefits to eating some canned food, the quality of canned clams is disturbing. According to a July 2022 report by the Food and Drug Administration (FDA) report, the most common type of perfluorooctanoic acid (PFOA) in canned clams is a very high content, the most common type of toxic, artificial "permanent chemical substance" PFAS, which takes a long time to decompose. According to the information of the American Cancer Association, it is certified that this chemical substance is related to testicular cancer and kidney cancer and is considered to have carcinogenic risks.

A certain brand of canned clams was found to have extremely high PFOA content, and the company actively recalled the products according to the investigation results.

FDA warns people to reduce canned clams and should not exceed 10 ounces per month; but points out that seafood is part of a healthy diet, providing a lot of nutrients that can promote the development of children's brains and strengthen the immune system, benefit adults' heart and bone health, help reduce the risk of certain cancers, so there is no need to completely remove seafood from the diet.

Michael East, a senior chef, believes that another seafood dish that is best not to eat is fried fish.

Est said that one of his favorite seafood to cook is fish, and he will be careful to make sure it is cooked just right and not taste like rubber bands; he will also carefully scent the paste to make the dish more flavorful.

Although this is a standard for making fried fish, Easter said that not all restaurants do this. He said that every time he ordered this dish at the restaurant, it wasn’t that it didn’t cook for a long time, making the fish look rubbery, or overcooked, making the batter too hard and too crisp.

Est said that although he would not say it was the worst seafood dish, it was definitely a bad project for most chefs.