Perilla leaves are a common seasoning, mainly used in cooking fish, shrimp, and crabs. Why do we add perilla leaves when making fish? This is because perilla has the effects of removing fishy smell, sterilization, and detoxification. Moreover, perilla is warm in nature, while crabs are cold in nature. Using perilla leaves can neutralize the coldness of the food. Besides being used in cooking, perilla is also a good medicine. It has certain regulating effects on common cold, cough, and weakness of the spleen and stomach.

Why add perilla when eating fish?

The reason why some perilla is added when eating fish is not only to remove the fishy smell but also to play a role in dispelling the cold. This is because it contains volatile oils such as perilla aldehyde, perilla alcohol, menthone, and eugenol. These volatile oils are not only rich in fragrance but also have the effects of appetite stimulation, reducing greasiness, removing fishy smell, and enhancing freshness.

Additionally, the volatile oil in perilla has a unique fragrance that can keep mosquitoes and insects away, as well as drive away microorganisms. The river crab, which feeds on microorganisms and decayed food, is prone to accumulate bacteria in its body, and the crab meat itself is also a favorite food for microorganisms. Therefore, when cooking fish, pairing it with perilla can achieve the effect of preventing spoilage and sterilization.

Tip: In the days without refrigerators, people wrapped fish, meat, and other foods with fresh perilla leaves, placed them in a cool, ventilated, and dry place, which could be preserved at room temperature for about 4 days.