How to choose the freshness of sea lobster
1 fish
First, look at the fish's eyes. The full and protruding eye mask is intact, transparent and clear, while the stale eye mask is bloodshot and the eyes are not prominent;
Second, touch the fish body, the body surface should be fresh, no scars, no deformity, no unknown mucus. The scales are tight, the belly of the fish is not broken, and the eyes of the fish are not turbid. Open your gills and have a look. The gills of fresh fish are bright red If the gills are white and there is a lot of mucus, it means that the fish has been dead for a long time.
3. Squeeze the fish, it is fresh that the fish will not sag and rebound immediately after squeezing, but it is not fresh that the fish will sag and rebound slowly after squeezing;
Fourth, smell the smell. Fish smells fishy, but fish stinks differently. Careful identification can also identify whether it is fresh or not.
Two crabs
Let's see if crabs can climb the stairs first, because they are stronger.
Second, look at the leg fluff, indicating that it is strong and fleshy, but weak and fleshless;
Third, look at its vitality, you can turn it over, you can turn it over quickly to show that it is healthy, but you can't turn it over to show that your vitality is not strong;
Fourth, it depends on the belly shell at the top of the crab navel. Moderate hardness, squeezing with thumb, indicating thick meat;
5. Weigh. If the two are the same size, weigh by hand, which one weighs more.
3 shellfish such as clams.
First, look at the water. General merchants will keep them in the water. If the water is turbid and there is a lot of sludge, it means it is not fresh. The water is relatively clear and generally fresh.
Second, look at the head. Big enough to be thick and chewy; Small ones contain less impurities.
Third, when picking, you must pick slowly one by one. Everyone must make sure that the tongue sticks out and the hand can be retracted, which means it is fresh. The explanation that shaking for a long time does not close the shell is not new.
4 Xia
First, fresh shrimp, the body surface and abdominal limbs are not black, the head and body surface are not red, and the head and breastplate are connected by shrimp meat.
Second, live shrimps raised in water can swim faster, stronger and fresher when fishing with nets;
Third, look at the color, shrimp shells are hard, and shiny meat is more delicious;
Fourth, look at the tightness between the shell and the muscle. Fresh shrimps are very tight and it is not easy to peel them off by hand, but if they are old shrimps, they are easy to peel them off by hand.
Fifth, it is quiet observation. Fresh shrimp will spit out bubbles from time to time, indicating that there is normal life breathing;
6. smell it. Shrimp smells like fish. The more fishy it is, the fresher it is, but it is not rotten and musty. If it has produced a smell, it is not fresh.
Five abalone
Abalone that can be adsorbed on the glass tube wall is relatively fresh. Touching the meat of abalone will make it soft and move, indicating that abalone is fresh.
6 scallops
Choose scallops with uniform shell color, luster and size. If scallops are put in water, shells will open and close one by one. If the scallop is not in the water, you can pat the shell with your hand, and the shell will close immediately, indicating that the scallop is alive.
7 Pipixia
First, choose the truth about Pippi shrimp and live shrimp, and see its swimming speed and frequency in the water. The faster the speed, the higher the frequency, which means more vivid;
Second, look at the black line behind Pippi shrimp. The darker the black line, the more it means that it contains cream. It is said that the tail of the creamy mother shrimp is white in the middle.
Third, pinch the head of Pippi shrimp, the harder the better; The fourth is to look at the cheeks of the abdomen. The whiter the gills, the fresher they are. Fourth, look at the weight. The greater the weight of the same size, the better.
8 squid
First, look at the color, fresh is pink, shiny and translucent, while the stale color is dim, and the back is moldy red;
Second, squeeze the film on the back by hand. The film that is not easy to fall off is fresh, and the easier it falls off, the less fresh it is;
Third, the tightness of the head and body is similar to that of shrimp, and the tighter it is, the fresher it is; The fourth is the smell. The smell of stale squid is obvious. Smell it.
9 jellyfish skin
First, look at the color, the color is white, milky white or light yellow, and the inferior jellyfish skin is black;
Second, look at its resilience. You usually buy it home to eat before you can recognize it. Wash up and get something to eat. What is chewy is superior, and what tastes like plastic is not good;
Third, look at its shape and pick a complete jellyfish skin without damage in the middle.
Buying imported seafood depends on the sign.
When buying goods, we should do "three checks": first, check the label, and don't buy goods with altered labels; Second, check the outer packaging, check the production date and shelf life, and choose goods with exquisite and complete outer packaging; 3. Check the qualification of commodities, and ask the merchants for inspection and quarantine certificates, customs clearance forms and purchase orders for the commodities in question.
How can I buy high-quality seafood? Let me teach you a few tricks:
1. Fresh crabs: individuals with strong vitality and complete limbs should be selected. Especially in the selection of frozen crabs, if it is found that light crabs with less than 80% fullness of shell meat, tough and dry meat and broken shells are all inferior products. At present, there are many merchants in the market or supermarkets, using second-hand goods as inferior products and deceiving consumers with low prices. After everyone started, they found that the crab meat was dry, and they could only express helplessness. Dear friends, please look at the King Crab at Yixian Wharf. Its color and size are quite powerful, with fat legs and unparalleled sense of Q!
2, fish: when choosing a fish, you should look at its eyes, whether the cornea is transparent, clear and elastic; Smell the gills of the fish. The gills are obviously bright red and have no smell. Touching the fish body, the scales are shiny and close to the fish body, which is not easy to fall off; Pinch the fish, the muscles are firm and elastic, the depression disappears immediately after finger pressing, there is no odor, and the muscle section is shiny; Look at the belly of the fish. The stomach is normal, does not swell, and the anus is white and sunken.
3. Shrimp: When selecting shrimp, first of all, pay attention to whether the shrimp shell is hard and shiny, whether the shrimp head and shell are closely attached to the shrimp body, hard and firm, and whether there is peeling. The color and smell of fresh shrimp are normal; In addition, pay attention to the compactness and elasticity of shrimp meat. The shell of inferior shrimp is dull, the carapace turns black and red, and the carapace is separated from the shrimp.