Which fish among fish are hairy?

Fat fish: mainly hairtail, yellow croaker, pomfret, clam, shrimp, crab, carp, silver carp, squat fish, anchovy, white fish, yellow croaker, squid, pomfret , anchovy, bass, sturgeon, grass carp, octopus, flounder, minnow, hairtail, bighead carp, eel, clam meat, clam meat, and other aquatic products;

Fat refers to rich in nutrients Or there are irritating foods that are particularly likely to induce certain diseases (especially old illnesses) or aggravate existing diseases. Food taboos are of great significance in both dietary regimen and dietary treatment.

Under normal circumstances, food is also food. Moderate consumption will not cause side effects or discomfort to most people, but it will only induce disease for some special physiques and certain diseases related to it.

Extended information:

Precautions for food:

As recorded in "Compendium of Materia Medica": "When taking medicine, do not eat fat pigs and dogs, as they are greasy. It is not unreasonable to eat too much raw garlic, coriander, ginger, fruits, and other slippery substances when taking medicine. For example, eating Coptis chinensis, licorice, cocklebur seeds, black plums, dry stems, etc. should avoid eating pork; turtle shells should avoid eating amaranth; rehmannia glutinosa and Shouwu should avoid eating onions, garlic, radish, etc. Traditional Chinese medicine focuses on these dietary taboos.

You should avoid foods that are not conducive to post-illness adjustment and recovery. After recovering from a serious illness, weak digestion, unrecovered vitality, and improper diet may cause the disease to recur or develop other diseases. Such as fish, shrimp, crab, shellfish, spring sprouts, mushrooms and some poultry and livestock meat, eggs, etc. People who have suffered from allergic diseases should pay attention to avoid eating them. Another example is hyperlipidemia, hypertension, coronary heart disease, stroke, etc. After the disease, the diet should be light and not overeating greasy and thick-flavored foods.

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