In the spring, the output of seafood is off-season. Most of the seafood products that people buy from the market are frozen for a long time. If seafood is stored for a long time, it will be prone to spoilage. After the deterioration of seafood, the contained protein is decomposed to produce poisonous substances. Heating and boiling do not completely destroy the poisonous nature. After eating, the toxic substances enter the blood through the intestines, which will endanger the health of the body.