No need to throw away the tail, here's a trick to remove poison from tuna using 1 kitchen spice

foto: Instagram/@resepsukmadewi

The effects of tuna poisoning can cause allergic reactions in some people, ranging from itching, facial redness, to headaches.

Brilio.net - Tuna is a type of fish that is widely consumed because it tastes delicious and has a lot of nutritional content for the body. But on the other hand, this type of fish is also poisonous. Tuna fish is known to cause scombroid poisoning which is caused by bacteria that grow during the storage period of fish meat.

The effects of this poisoning can cause allergic reactions in some people, ranging from itching, facial redness, to headaches and vomiting. Therefore, tuna needs to be cleaned in a special way to minimize toxins in the fish. Many people choose to soak tuna in water mixed with charcoal to neutralize the poison.

There are also those who throw away the tail of the tuna fish to remove the poison. This is because the tail is considered to be the end of the absorption of toxins in tuna and so it needs to be thrown away.

However, one netizen via Instagram @resepsukmadewi shared another way to remove poison from tuna. This way, you don't need to bother throwing away the tail of the tuna.

"Tongkol fish is anti-itch, anti-amid, anti-rancid, a recipe passed down from generation to generation. So you don't have to throw away the tail, but there are other techniques," he said, as reported by BrilioFood , Friday (9/2).

photo: Instagram/@resepsukmadewi

First of all, clean the scales on the upper back of the tuna. After that, clean the gray layer on all parts of the tuna. You also have to clean the inside of the fish from its contents until it is really clean.

"The most important thing is the shiny gray layer on the entire surface of the tuna, so it must be cleaned," he continued.

photo: Instagram/@resepsukmadewi

After that, prepare several cloves of garlic, then peel the skin and wash it clean. This kitchen spice is a mainstay ingredient for eliminating cob poison . Next, crush the garlic, then slice it thinly. On the other hand, prepare a pan filled with water to boil the tuna.

photo: Instagram/@resepsukmadewi

Then put the tuna in a pan filled with water, then sprinkle with garlic. Boil the tuna and garlic for 15-20 minutes.

Boiling tuna with sliced garlic is believed to eliminate dangerous toxins in tuna, making it safe to process and consume. This is because garlic is antibacterial so it can help eliminate toxins in tuna.

"Bringly boil the tuna with some thinly sliced garlic. God willing, there will be minimal potential risk," he explained.

After boiling for 15-20 minutes, remove and drain the tuna. That way, the fish is safe to be processed into various delicious and appetizing dishes. The Instagram user admitted that the trick of processing tuna in this way had been passed down from generation to generation in his family.

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A post shared by Sukma Dewi (@resepsukmadewi)

Disclaimer: This translation from Bahasa Indonesia to English has been generated by Artificial Intelligence.