Remember the 4 pitfalls of buying seafood<\/p>
1. Mixed fish and fish: Some stalls don't dare to show obvious misfortune, so they will make a fuss in bags or other places, release water or tie a very thick rope, so pay attention.<\/p>
2. Stealing beams for pillars: Shoddy, replace good goods with defective products without anyone noticing. So before you give the money, make sure that the goods you bought are not on the right board.<\/p>
3. Starting price for sitting on the ground: the same variety and size, but the price is several times different, so you have to shop around.<\/p>
4. There is a shortage of two catties or less: some seafood stalls have two scales, so when you buy them, you have to pay a bill and go to the fair scale to weigh them after they are sold, so that you can go to the merchant for a theory later.<\/p>
In addition, during the fishing season, all kinds of seafood, sea fish, sea crabs, and shells are on the market one after another.\uff0c<\/p>
Chaoshan fishermen teach you how to pick seafood*fresh<\/p>
01 Pick crab<\/p>
How to divide the male and female: The abdomen of the female crab is semicircular, the male crab is triangular, the female crab is a cream crab, and the male crab is a meat crab.<\/p>
How to see if crabs are fat or not: There are several ways. a weigh the weight, the same size, and the heavier one has more meat; b Press the belly shell with your thumb, and the hard one indicates that the meat is fat and thick; c Look at the turn over, turn the crab over, the faster you turn over, the more vivid it will be.<\/p>
02 Pick Seto urine Shrimp (Pipi Shrimp)<\/p>
Look at the speed of Pipi shrimp swimming in the water, the faster the faster the more vivid; pinch the shrimp head, the harder the better; look at the gills in the abdomen, the whiter the gills, the fresher; look at the weight, the larger the weight of the same size, the better.<\/p>
03 Pick sea shrimp<\/p>
Seafood is more difficult to preserve, especially shrimp, which can easily stink and smell moldy when they are not fresh. So when buying shrimp, you have to learn to "look, smell, and cut".<\/p>
a Fresh male shrimp are light yellow and female shrimp are green and white; b The harder and brighter the shrimp shell, the fresher the meat; c The closer the shrimp shell is to the shrimp meat, the more difficult it is to peel the shrimp. The fresher the shrimp; d Smell, the shrimp has a fishy smell, the more fishy the fresher, the stale the shrimp.A moldy smell, like rotten meat\u2026<\/p>
04 Saltwater fish<\/p>
The judgment of whether a fish is fresh lies in the surface of the fish and its gills.<\/p>
a Look at the fish's eyes, the eye mask is sound and translucent. It is fresh fish. For stale fish, the eye mask is bloodshot and the eyes begin to sink; b 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; c Press the fish with your fingers, the fishWhat keeps the meat from rebounding is that it's not fresh.\uff1b<\/p>
05 scallops<\/p>
a Choose scallops, generally choose scallops with the same color, luster and uniform size of the shell; b If they are raised in water, the fresh shells will move one by one; c If they are not in the water, you can pat the shell with your hand, and the shell will close immediately, which proves that the scallop is alive.<\/p>
06 squid<\/p>
Choose squid, first look at the body shape, second look at the body surface, and third look at the meat quality.\uff1a<\/p>
a Good-quality squid has a complete and solid body shape and is not easy to tear off; b Good squid has a slightly frosted surface; c Good squid meat is thick and pink translucent.<\/p>","protected":false},"excerpt":{"rendered":"
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