Buzz
The health of Vietnamese people is increasingly compromised by contaminated seafood, a situation worsened by the disregard of some sellers.
Chemical Injections and Acid Baths for Seafood
Recent reports highlight numerous businesses prioritizing profit by chemically enhancing shrimp weight. An insider reveals that from the breeding phase, seafood is excessively exposed to chemicals, from feed to medicine. Throughout their growth, they are further supplemented with weight-boosting drugs for rapid development.
Chemical Injection: A Nightmare for Many Housewives
After being pumped with additives mainly consisting of agar powder (seaweed powder) and some chemicals, shrimps will swell up, become shiny, and gain more weight. At this point, sellers will immediately soak them in ice water, wait until they have enough quantity, and then distribute them to various places. Commonly used banned substances for pumping into shrimps include agar powder, starch, and CMC (a stabilizer used in food to control the viscosity of water and seafood).
When pumped into shrimps, this ratio accounts for 15-30% of the shrimp's weight per 1kg of tiger shrimp. After being pumped full of additives, shrimps can reach a weight of up to 1.25kg.
According to multiple media reports, to 'transform' spoiled squid into fresh squid, all it takes is to dissolve 300ml of industrial-grade oxygen into a barrel of water, then soak the squid for about 30 minutes, stirring evenly until the squid turns white and loses its foul smell, then bring it to market. Alternatively, as documented, an employee of a stall was seen dumping dozens of kilograms of rotten squid into large barrels containing industrial chemicals. Upon inspection, the authorities found 750kg of tube squid stored, of which 150kg were being soaked in chemicals.
Consumers pay for 1kg of squid but actually receive only 0.5 kg of fresh squid
Does anyone dare to ensure these delicious fresh squids haven't been soaked in chemicals?
Amidst a market full of chaos, what should the public do to save their families and themselves? This is a big question posed not just for individuals or organizations but for all residents in the capital city and the country as a whole. PasGo offers suggestions on how to identify safe squid and shrimp:
In a market full of turmoil, what steps should people take to protect themselves and their families? This is a major question that concerns not only individuals or organizations, but all citizens in the capital and across the country. PasGo provides guidance on how to identify safe squid and shrimp:
Choose squid with firm yet tender flesh, intact body, and a consistent brown sheath. Look for bright, slightly pink skin, with the head securely attached and an unbroken ink sac. Spoiled squid may have a slightly yellowish-green color, mushy flesh, a detached head, a strong fishy smell, and a ruptured ink sac.
For shrimp, inspect the tail; chemically treated shrimp often have a flared tail, while fresh shrimp tails are tucked under. Chemically treated shrimp bodies are unusually plump, firm, and pale, with segments stretched to the point of separation, especially between the head and body. Their gills are stiff and bloated, unlike the soft, flat, and slightly loose gills of fresh shrimp.
An emergency solution for days when you crave seafood but want quality.
In Hanoi, there exists a place where seafood remains freshly intact, showing no signs of prolonged storage.
At this location, food undergoes meticulous inspection before preparation, ensuring the finest flavors are preserved in every bite.
Introducing... Tomato Seafood.
While prices at Tomato Seafood may seem higher compared to other seafood restaurants, no diner has ever complained, as the cost reflects the exceptional quality. Guests may not sample everything in one visit, but the menu's allure is irresistible, crafted by skilled chefs who maintain each dish's unique taste, satisfying even the most discerning patrons.
Tomato Seafood – 100% fresh and alive
Discover more about the capital's premier clean seafood restaurant at:
https://pasgo.vn/chuoi-nha-hang/nha-hang-hai-san-tomato-898
