Eel has high nutritional value, but all live eels are sold on the market. Once they die, they should not be sold. Why?
Histidine, a toxic substance in fish, can be decomposed into histidine after death. The hotter the weather, the more histamine is produced, and the longer the time of death, the more histamine. Histamine is a kind of toxic substance, which can cause food poisoning, dizziness, headache, chest tightness, heartbeat, decreased blood pressure and other symptoms. Moreover, the longer the eel dies, the more toxic it contains. Each adult only needs to take 100 mg of histamine at a time to cause poisoning.
In addition to dead eels, dead turtles and dead crabs are also prone to produce histamine. You must pay attention to it when eating.