Seafood can also be injected with water？ The reporter measured that the razor clam gained 29% weight after water injection.

　　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 the clams they bought in the seafood market were all boiled with water. After asking friends who made seafood, they discovered the shady situation: soaking in low salinity water can gain weight.

　　On May 28th, the reporter conducted a group of seven-hour field tests in the Wuhan store of Hema. The results showed that 9&permil was adopted; After soaking in low salinity water for seven hours, the weight of razor clam and abalone increased by 29% and 34% respectively.

　　Soaking seafood in low salt will make you "puffy"

　　The pictures taken by netizens on the Weibo were placed with only standard salinity (the standard salinity is 18‰ ) Half of the water (9 & permit; Low salinity water), 2064 grams of razor clam increased to 2854 grams in a few hours.

　　At noon yesterday, the reporter tested 9&permil in Wuhan Box Horse Shouyi Store. After soaking in low salinity water for seven hours, the weight of razor clam and abalone increased by 29% and 34% respectively.

　　Yuan Liang, the person in charge of seafood procurement in Boxma Wuhan, said that this phenomenon is the infiltration principle. The organisms in seawater live in high concentration seawater, and the cell salinity is high. 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, and the taste will become dry and tasteless, and it will die more easily than normal seafood.

　　In general, it is soaked in the normal 18‰ Seafood in salinity water environment will slowly discharge the sediment and dirt in the body, and consumers can live for several days when they take it home. Soak in 9 & permit; Seafood in salinity water environment is like being shrouded in smog, which makes it difficult to breathe and absorb 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.

　　Whether the meat behind Boston lobster is exposed is one of the characteristics to judge whether there is "water injection". There must be a "raw food" logo on the salmon packaging. Photo by reporter He Xiaogang

　　In this soaking process, only a few seafood will have obvious changes in appearance characteristics after absorbing water, and we 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 soaking in low salinity water, the vitality of abalone will decrease, and the meat will become soft and have no Q-elastic feeling. Abalone without drinking water will attract each other, and the meat of abalone will feel q-elastic when you click it with your fingers. After the scorpion is soaked in low salinity water, the body will shrink into the carapace, and if it does not stretch, the meat will become soft and the touch will be soft. "

　　Yuan Liang reminded the public to pay attention to whether all kinds of seafood in Shangchao have explicit standards such as salinity and temperature, so as to avoid buying puffy seafood soaked in low salt.

　　Salmon can be eaten raw.

　　As for the salmon that people are concerned about recently, Yuan Liang reminds consumers to try their best to buy those salmon with Norwegian origin and raw packaging qualification. "Now there are many producing areas of salmon in the world, and Norway is the best. The salmon sold by Box Horse is directly harvested from Norway, which can be delivered to China within 72 hours. The whole process of cold and fresh air transportation technology is much better than those salmon that are frozen first and then thawed and shipped to China by sea for one month. Although you can’t see the difference between air and sea salmon with the naked eye, you will know that the feeling of meat quality is obviously different after eating it once. "

　　(Text/Reporter Zhang Yitu/Reporter He Xiaogang)