Zhangzidao scallop, mussel, cat-eye snail, shellfish/clam, clam, snail, conch, snail, Hong Bei, oyster, abalone and clam.
How to choose seafood ②
Blue crab, rare crab, orchid crab, red crab, soft-shelled crab, king crab, hairy crab, red crab, bread crab, king crab.
Swimming crab, tiger crab
Xiaohongbei
Look at this color.
The shell of fresh shellfish is beautiful and shiny.
The stale ones are generally light and dull.
2 look at the shell.
High-quality small red shellfish with complete appearance and clear lines.
In addition, try to choose products with clean appearance.
③ Touching the ball with the upper hand
In the open state, the touch will be closed, but it cannot be closed. What doesn't respond is basically stale.
Hairy clam
(1) Select half tongue.
Choose the kind of life that can be retired at the touch of a button.
And the meat is delicious.
(2) close to the smell.
Don't think that choosing to speak is to live, on the contrary.
The more the clam opens its mouth in the water, the longer it dies.
(3) Pick it up and knock.
A closed box is not necessarily alive. You can pick up two boxes and knock. It is easy to judge whether they are empty or not.
Ou Gester
A big one is not necessarily fleshy.
Look at its overall shape, very round and thick oysters.
It's full of meat.
2 bare shells save money.
Some oyster shells have pebbles and shells.
Algae and other heavy things.
(3) Soaking water is not fresh
Most oysters soaked in water have been weighed for a long time.
abalone
① Look at the shell of abalone.
Look at the overall shape of abalone, if the abalone waist is round.
Thick back means abalone meat is delicious.
2 look at the size.
Generally speaking, at the same price, the bigger the abalone, the better the quality.
Try to choose bigger abalone.
(3) see disability.
See if the shell of abalone is broken or broken. These are inferior abalone.
Cat's eye snail
(1) Look at the shell.
The biggest feature of cat-eye snail is its shell thickness.
Except for a few shallow lines, the whole shell is smooth.
② Look at the spiral tower.
The spiral tower is high, the shell top is blunt, and the suture line is shallow. All spiral layers are convex.
However, the body layer is slightly depressed near the lower part of the suture.
3 look at water absorption.
Cat-eye snails absorb water easily, and they absorb a lot of water. Squeeze it a little when you buy it and weigh it on the scale.
Meibei/giant clam
(1) enclosure closed
The shell is tightly closed.
Those who have a certain weight are generally alive.
② See if the shell is open.
Living shellfish will close under the influence of external force.
If you open it, you can't close it. All the scallops are dead. You can't choose.
③ Look at the shell size.
Shells of uniform size should not be too small, otherwise they are of little value because of less meat.
trumpet shell
Smell the taste
To judge whether the conch is fresh or not, you should smell it first.
Does it stink?
② Press gently.
Click on the meat in the conch's mouth, if it is a live conch.
Click it, it will be uncomfortable, and it will be fresh when you move it.
(3) Listen to the sound
Knock two snails. A good snail sounds tight, and a bad snail sounds empty.
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The flower snail shows its tentacles or snail meat, so gently use your hands.
It can automatically retract when touched, indicating that it is a live snail.
(2) close to the smell.
Smell it with your nose. Fresh snails have a faint smell of sea water.
Dead snails will have obvious odor and rancid smell.
③ Look at the size of snails.
You'd better choose a bigger one, because small snails will have less meat.
Zhangzidao scallop king
(1) Choose big over small.
Generally, scallop meat column is fatter for large scallops.
Edible parts such as skirts are also full.
Shut your mouth.
See if there are any openings. They are usually fresh.
Scallops are closed.
3:
Weigh, not weigh.
Take it in your hand and weigh it. Choose heavier scallops, which are plump, delicious and tender.
Green mussel/sea rainbow
① Choose a closed shell.
If you have opened your mouth and closed it with your hand.
It's still open. That's a dead clam.
③ Touch mussels.
After touching, it meets the mouth of the shell.
This shows that Qingkou is fresh and active.
3 look at the size.
When choosing a green mouth, try to choose a medium size, which has the best taste.
Razor clam/razor clam
① Look at the color of the shell.
First of all, razor clam with clean shell has less sediment.
It's best to choose a golden yellow one. This kind of razor clam is fresh and delicious.
② Hands-on touch
Touch the razor clam to see if it can stretch freely.
Active or not.
(3) Pick it up and smell it
If there is no seafood, it means that it has been put for a while and is not fresh.
oncomelania
① Look at the external dimensions.
Choose a big, round and thin one.
The mask of snails should be completely contracted.
② How to distinguish between men and women?
The female's left and right antennae are the same size and extend forward.
The male's right antenna is thick and short, and the end bends inward to the right.
③ Start to feel
You can gently press the mask with your finger when choosing. A flexible snail is a live snail, but the opposite is a dead snail.
blue crab
① Look at the reaction of crabs.
For example, if you touch your eyes lightly, you will soon have a stress reaction.
The stale blue crab has poor vitality and can't dodge.
② Look at the color of the shell.
Observe the color of the back shell. Generally speaking, the shelled blue crab
The color of the back is white or nearly transparent, because it will not be eaten when it is shelled, and it is thinner and has less meat.
③ Perspective luminosity
The back shell is completely opaque, or the light transmission area is small, indicating that the meat of the blue crab is fat and beautiful.
Treasure crab
(1) watching activities.
Bao Xie's pliers are particularly strong and flexible.
It is lively and healthy to pick up your paws and move.
③ Choose a big one.
Treasure crabs are thick, big and fat, and have a high meat yield.
So just choose something lively and active.
3 look at the shell.
There was no obvious broken shell and lack of feet when picking, that's all.
Orchid crab
(1) see male and female.
Female crabs are fatter, and many male crabs are thinner.
The abdomen of a female crab is a semicircular shell, and that of a male crab is a thin and pointed shell.
(2) Gently knead your hands.
You can feel whether the meat is full by gently pinching the abdomen with your hand.
Intuitive feeling is small and heavy, don't buy big and light.
(3) Whether there is yellow from the color.
Both ends of the crab cover and the tip of the belly shell are faintly yellow, all of which are crabs from Huang Chengcheng.
red crab
① Look at the color of the shell.
The shell of red crab is between red and brown.
Choose the back shell with bright colors and clear patterns.
(2) get a pinch.
Pinch the navel and the root of the calf of the crab if it feels hard.
It means that this crab is very fresh. It feels empty when pinched, indicating that this crab has been put for a long time.
③ Selection
Pick it up and weigh it. There is basically no shortage of meat that feels heavier.
soft crab
① Nutritional components
Nutritional components of crab shell: crab yellow and crab red.
Chitin, chitosan, calcium carbonate, protein.
Category description
Soft-shelled crab is not a special crab species, and it has not been treated with chemical agents.
The shell is soft, but it is a state of crab during its growth.
③ Choose a big one.
Generally, large soft-shelled crabs are full of meat, and the soft-shelled crabs of blue crabs are more popular.
King Crab
(1) Look at the color.
The shells of fresh crabs are bright and shiny.
The shell of a dying crab is dim and its feet are soft.
② Look at the crab feet.
Lack of feet may lead to meat quality variation due to wounds.
It will also make you fatter because of physiological effects.
3 look at vitality.
When the crab's abdomen is upside down, you can quickly turn it back or move the crab's feet with claws and feet, which is powerful and can be purchased.
King Crab
(1) Look at the color.
The shells of fresh crabs are bright and shiny.
The shell of a dying crab is dim and its feet are soft.
② Look at the crab feet.
Lack of feet may lead to meat quality variation due to wounds.
It will also make you fatter because of physiological effects.
3 look at vitality.
When the crab's abdomen is upside down, you can quickly turn it back or move the crab's feet with claws and feet, which is powerful and can be purchased.
red crab
① Observe the tooth marks of crab pliers.
If you don't wear it well, it means that crabs are lively and active, and meat will
Tighter, on the contrary, the meat is looser.
(2) the period of eating crabs.
The real estate season is different, mostly concentrated in April-May and September-10.
The crabs at this time are plump and sweet.
(3) getting started.
Weigh the crabs. If the crab is big, but it is light in your hand, it means that the meat quality of the crab is not enough.
Bread crab
① Male crab/female crab
The navel of male crab is triangular, and that of female crab is round.
Pressing the navel means that the crab meat is more and fatter.
② Fresh bread crabs are heavier.
In the case of similar size, weight means more meat.
Crab yolk is fuller. When selecting, find a proper size and heavier bread crab as the standard.
③ Choose according to time.
Female crabs are selected in August and September in the lunar calendar, and male crabs are selected after September. Male and female bread crabs mature in these two periods respectively.
King Crab
① Look at the degree of vitality.
Fresh king crabs react when touched.
Rich, fresh crab meat is elastic.
② Look at the color of crab shells.
The mature and fleshy king crab has a dark green back shell.
Glossy, but thin, with little meat, and the back shell of king crab is yellow.
3 look at the abdomen.
The belly button of fleshy king crab is prominent, while the belly button of thin king crab is flat or concave inward.
Swimming crab
① Observe the color.
Try to choose crab shell green, crab belly white, crab tail red or
Yellow swimming crab, fresh and full crab yellow.
(2) Gently knead your hands.
Portunus trituberculatus has a hard back and four limbs connected.
Firm, if you can feel the muscle contraction and elasticity inside, it means that crab meat is fat.
(3) weigh by hand
Generally speaking, Portunus trituberculatus with heavy hands feels full, while Portunus trituberculatus with light hands feels less, so it is not recommended to buy it.
Tiger crab
① Look at the overall color.
Tiger and crab are characterized by bright red color and distinct texture.
It seems that the shell is thick and hard, but it is actually thin skin.
2 look at the thickness.
Some tigers and crabs look big, but their shells are relatively flat. This kind is average.
No meat. Choose coarse, tender and firm meat.
③ Suitable eating season
Tiger and crab in June are the best, with tender and full meat, sweet and delicious.
agentinean red shrimp
① Look at the outer packaging.
See if the packaging is exquisite and whether it is imported from Argentina through formal channels.
Red shrimp boxes should all be in English and numbers except Chinese labels.
② Open the box cover.
After it was caught, it was quickly frozen on the fishing boat, so it should be related to shrimp.
You can see the whole shrimp clearly without more ice or ice.
(3) to see whether the information is complete.
Whether there is any vacancy in the information such as production date, shelf life, processor and importer.
Red magic shrimp
Look at the date
Not all dates are new, in the latest one.
Before the ocean-going ship came back, most of the large-scale shrimps on the market were second-hand.
② Choose a large size.
The bigger the size, the better the shrimp brain will be preserved, because the shrimp brain will be squeezed to varying degrees in the process of fishing shrimp.
After the small-sized shrimp is thawed under intense extrusion, the shrimp brain will be incomplete and quicksand-like.
③ About specifications
Shrimp:11-14cm22-25. Shrimp:16-17cm10-13. Shrimp: 17-20cm7-9
Prawn: 19-22cm5-6. Special prawn: 22-27cm3-4.
shrimp
(1) weigh by hand.
Not only should you sink, but you should also pinch it gently to see if it is firm.
Otherwise, it is easy to buy a big "empty shell".
(2) divided into men and women.
See if the legs are the same next to the third pair of claws. If there is, it is male, but it is not.
It's a female. Another way is to look at the shrimp's neck. The one with three white lines is female.
③ Suitable eating season
April and November are the most fertile seasons. In mid-April, prawns around Grain Rain taste the best.
Small lobster (seafood)
(1) Touch the shrimp shell with your hands.
Shrimp shells are hard and fleshy. Try to buy soft shells.
Because the meat was tender when I first grew up and changed my shell.
(2) See if there are any missing arms and legs.
If most of them lack arms and legs, they are clean.
Probably washed off when washed with shrimp powder.
3 points for men and women.
Male shrimp is big and small, which means less meat, but more yellow shrimp. Female shrimp has small clips and a lot of meat.
Russian fire lobster
① Look at the shrimp shells.
Be careful if there are spots on the surface of shrimp shells, which may be caused by
Get sick before freezing, or get sick after drying for a long time.
2 look at the figure.
Look at the shrimp's body. It should be straight and elastic, with its head and body.
The connection should be tight. If it is broken, it proves that this shrimp is definitely not fresh.
③ Look at the shrimp legs.
Shrimp legs cling to the body, and the shrimp body is stretched straight, indicating that the shrimp is not fresh or died before freezing.
Boston lobster
Look at the color of lobster.
It is best that the color of the shrimp is uniform as a whole and watch it again at the same time.
If the lobster shell is thin and slippery, it means the quality is better.
② Look at the body, not the poker.
First look at the size, the bigger the better, isn't it?
The bigger the pliers, the better. The pliers are big, but the body is not big. It is likely that there is not much meat and dissatisfaction.
(3) no moss.
Moss may have been formed in farms for a long time, and such Lei Long is often not very fresh.
Sea white shrimp
(1) Look at the color.
Fresh shrimp, the shell will shine, if the shell is dark.
It means that shrimp is not fresh.
② Smell the smell
Fresh shrimp has no peculiar smell if it is out of water.
If it is preserved for a long time and improperly, it will smell bad.
3 look at the meat quality.
Shrimp, like other aquatic products, will lose its elasticity with the time of water.
Mudan shrimp
Look at the shape
After thawing, the shrimp shell is dull, the shell is loosely connected with the meat, and the head and tail are loose.
It is easy to fall off or separate, and the original curvature cannot be maintained, indicating that it is not fresh.
② Click on it.
If you press the button, the instinctive reaction of the peony shrimp muscles will bounce slightly.
It feels soft, and there are some sticky mucus on the outside of shrimp meat or shrimp shell, which is not fresh.
3 smell the smell
Good quality and fresh peony shrimp will have a faint salty taste from the deep sea and a unique seafood taste.