What are some tips for picking and cooking seafood?

The long fishing moratorium is finally over, and the long-awaited fishing season has arrived, and every autumn and winter is the season of high production of seafood, when seafood is delicious and inexpensive. But how to choose seafood, but a university asks, if we as chefs can only cook, not pick, we are not a qualified chef. To this end, we have consulted some masters and posted some of their experiences in selecting seafood here for your reference and learning.

When buying fish, shrimp and seafood, you must "move your eyes, hands, and nose", and buy stale aquatic seafood, which only affects the deliciousness of the light case, and may cause food poisoning in serious cases, so you must be cautious.

1. Oculomotor movements. If you look closely at the fish's eyes, the eyes are transparent and cloudy, indicating high freshness. Secondly, look at whether the gills of the fish are close and not easy to fall off, and whether the surface of the fish is shiny. The shell of the shrimp should also be close to the flesh of the shrimp, if it is easy to peel off, it means that it is not fresh.

2. Hands-on. If the meat is firm and elastic, it will not sink deeply, which means that the fish is fresh. Then touch the surface of the fish to see if there is mucus, no mucus indicates high freshness.

3. Nose movement. Smell it with your nose, and if it is a burst of umami peculiar to fish and shrimp, it means that it is very fresh. On the contrary, if there is a fishy smell of spoilage, you should avoid buying.

The production method of seafood should be based on the simplest steaming, which can retain a large number of nutrients of seafood porridge, and the seafood must be fresh. And it also takes skill to choose seafood, and the following points are how to choose seafood:

Clause. 1. Look at the colorWhether it is dried seafood such as dried shellfish or dried seafood such as squid, when choosing, be sure to check the color. Some dry goods will require a good color in the production layer, so some chemical agents are added, which is harmful to the body.

As long as the color of the dry goods is not normal, then do not choose.

Clause. 2. Distinguish the taste When buying dried seafood, you must distinguish the taste of the dried goods. There are many dried seafood that will be smoked with sulfur or other chemicals when making them, how can such dried goods be healthy after eating?

So, if you smell it with your nose, you can tell it.

Clause. 3. Buy according to the characteristics of seafood When buying dried seafood, you must choose the good or bad according to the characteristics of this seafood when it is alive, such as shrimp, good dried shrimp are bent, which is made with fresh prawns, and straight shrimp are definitely made of dead prawns.

Clause. Fourth, do not add any seasonings, some dried seafood will add some special seasonings, such as those ready-to-eat dried seafood, which will be smeared with a layer of so-called sauce and the like, so as far as possible do not buy, as a seaside grew up I can responsibly tell you that those spoiled seafood in the production of dry goods, usually made into a variety of flavors.

What are some tips for picking and cooking seafood? First of all, you have to go to a regular big shopping mall supermarket to buy it. Such a source channel is safeguarded. Even if you don't know how to choose, you can buy good seafood.

Generally, when picking seafood, it is necessary to look at the surface brightness and freshness of the seafood. If the seafood is not fresh, its surface is more blurry, it is more dry, and the relevant wings and tails will fall off, and they will be worn off.

Secondly, when cooking seafood, it is necessary to ensure the freshness of the seafood, so don't cook it for too long. For example, to make prawns, steaming and cooking prawns is generally about five minutes, and if the cooking time is too long, the fresh meat of the prawns will become hard, so the taste will be worse.

Another example is when making spicy shrimp. Don't put too much stuff in it. In this way, the umami of the shrimp will be lost, and it will not be noticeable. Just put a little bit in moderation. Everyone's taste is different, so the seasoning is not the same, if you like spicy, you can put in a little spicy spice.

1. Jellyfish: Pick a thick head and a lot of meat.

Choose jellyfish, and pick one with a thick head and more meat. When buying jellyfish, you should choose fan-shaped whole pieces, not broken ones. Jellyfish are usually used cold, because there is a lot of salt on the surface, so they should be soaked in cold water at least 3 times before cutting, each time about 10 minutes.

2. Yellow croaker: The fish maw does not fade and is genuine.

When customers buy, they can touch the fish maw with their hands, and if it does not fade, it is genuine. In addition, choose a yellow croaker with a natural yellow color and a shiny color, if the color is whitish, it means that it is not fresh. Yellow croaker can usually be fried and eaten with condiments before frying.

3. Squid: The membrane is elastic to be fresh.

The way to judge whether the squid is fresh is to press the membrane on the squid, and the membrane of the fresh squid is firm and elastic. You can also pull the head of the squid, the head of the fresh squid is tightly connected to the body and is not easy to tear off.

This method can also be used to determine the freshness of cuttlefish. Squid is usually diced and sautéed with green peppers. Before cutting, the outer layer of membrane should be peeled off to remove the internal organs.

4. When buying salmon, you should choose a darker color.

Because salmon is a deep-sea fish, the darker the color, the deeper the growing position and the more tender the flesh. If there is any leftover salmon, it should be stored in an environment of 0 to 4.

5. Frozen shrimp: the color should be light red.

Mature shrimp with a full body should be selected. The color of the shrimp should be light red, and white shrimp should not be chosen. The shrimp are white, indicating that they have been left for too long or that chemicals have been added to their preparation.

6. Peeled fish: thaw in cold water.

Most of the peeled fish sold in the market are frozen, so they should be thawed in cold water and fried to eat.

The way to select and make seafood is actually relatively simple, seafood is generally more active, may be relatively fresh, and then when making it is generally steamed, it is relatively simple, and then it is original.

1.Roasting: Cooking seafood in a grilled way has a unique aroma and tastes more dry and crispy, so you should choose fish with delicate meat and more fat content, such as eel, saury, etc., so as not to bake it too dry and lose its due flavor.

In addition, you can also rub a little salt on the surface of the food to make the meat more beautiful and avoid burning.

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2.Cooking: The soup takes a slightly longer period of time to heat, so it is more suitable for fish with tight meat and strong elasticity, so as not to cook the fish too softly. Add a little shredded ginger and lemon to the cooking to enhance the effect of removing the fishy smell.

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3.Quick stir-frying: When cooking seafood in a stir-fried way, the food must be processed into slices or strips, so it is best to choose seafood with tight flesh and long fibre to avoid over-fragmentation.

In addition, an appropriate amount of vinegar can also be added to enhance freshness, sterilization, inhibit spoilage and extend the shelf life. However, vinegar can also make the fish harder, so you need to be careful when using it.

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4.Frying: Cook seafood in a pan-frying style, preferably in a pan. Because the bottom of the pot is shallow, the raw materials are heated evenly. In addition, you can apply a little salt to the food to make the fish elastic and more delicious.

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5.Frying: To cook seafood by frying, the water of the food must be dried, and then evenly coated with dry starch and put into a hot oil pan to avoid the splashing of frying oil, and the fried meat is more fragrant and crispy. In addition, the fish contains protein, and when the fish is fried, it can be taken out of the pan when the surface is golden brown.

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6.Steaming: Steaming seafood is the best way to present the original flavor of the food, so it is more tender and plump, sweet and extremely fresh seafood. If it is cooked with other ingredients and seasonings, it will not affect the original taste.

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As our living conditions continue to improve, we have changed from not having enough to eat at the beginning to being well fed and warm, and then to today's pursuit of eating well, which is a manifestation of our country's gradual progress towards prosperity and strength. Just like many people nowadays like to eat seafood, but sometimes it can lead to seafood poisoning if you are not careful, so it is necessary to know some tips for selecting and cooking seafood.

And when you eat seafood, it is the freshness of the seafood you eat, and the special taste, so you must have the ability to eat seafood, know how to distinguish between living things and good things, and then buy some fresh things, and eat the original meat, when we eat seafood, we all eat crabs.

So we have to learn a few tricks when picking crabs, first of all, we have to learn to look at the crab shell, if the back of the crab shell is black and green, then the meat is thick and strong, and then it is to look at the navel, if the navel is protruding, the fat is very sufficient, and when choosing shrimp, we must use the net to fish, that is, to choose those with a better color, the faster you swim when you fish, the stronger and fresher it is, and then it depends on the tightness between the meat, if the shrimp is fresh, The two are very firm, and there are bubbles coming out of fresh shrimp from time to time in the water, indicating that they are breathing normally.

Then when cooking, it is necessary to prepare an appropriate amount of ingredients, then put the water in an appropriate amount of oil to boil, and then put the shrimp or crab into the pot, and then put the small ingredients, when the shrimp or crab turns red, you can take out the water, and then eat it with sauce, which is very delicious.

1.Barracuda crab Barracuda crab is fatty and nutritious. The selection of the pike crab is particular: first look at the male and female, the male's abdomen is triangular.

2.Climbing shrimp.

What are some tips for picking and cooking seafood? I think this skill still has to master the time, after all, when seafood is cooking, the time can't be too long, it's easy to get old.

Personally, I think that the skill of selecting and cooking seafood is to make the seafood food, and if the food is delicious, it can be made into foraging, so as to keep the seafood fresh, so it is all skillful.

1.The nutritional value of seafood.

Seafood, like other meats, is rich in protein, B vitamins, and minerals.

However, China's dietary guidelines recommend that the consumption of fish is more than that of livestock and poultry meat, mainly considering that the fat in fish is relatively more beneficial to human health.

But we can't ignore the harmful ingredients contained in fish and shrimp, such as heavy metals, parasites, bacteria, viruses, etc., which is why most people still choose to cook sashimi even though they know that it is delicious.

2.How to pick whole fish.

The easiest way: choose a qualified and experienced middleman, and the merchant will distinguish it for the consumer, and the consumer can directly buy the better quality product.

If you choose by yourself, the surface of the fish should be relatively tight and shiny, and the mucus on the surface of the fish should also be very clear. If stored for a long time, these protein-containing mucus may gradually change color and even eventually turn brown.

Fresh fish eyes should also be bright and prominent, if the fish is not very fresh, the fish eyes will deflated and appear grayish-white.

If the belly of the fish has completely begun to swell, or even smells stale, it means that the enzymes and microorganisms in the fish's digestive tract have begun to enter the abdominal cavity and muscles (of course, the merchant will usually empty the fish internal organs in time). Fresh fish should have a fresh smell as a whole, not a very strong fishy smell or even other rotten smells.

When choosing seafood, you must choose live, don't die, because dead seafood will soon produce some bacteria, can't eat when cooking seafood, try to be simple, don't put too much seasoning, the easiest way is to steam, steamed seafood, and then with some accessories to eat.

When picking crabs, you should also look at the crab shell, if the back of the crab shell is black and green, then the meat is thick and strong, and the belly button is protruding, the fat body is very sufficient, choose the shrimp to choose those colors are better, the faster you swim, the stronger and fresher, and then it depends on the tightness between the meat, if the shrimp is fresh, the two are very tight, and there are fresh shrimp in the water from time to time bubbles bubble out, indicating that there is normal breathing.

When cooking, it is necessary to prepare an appropriate amount of ingredients, put the water in an appropriate amount of oil to boil, put the shrimp or crab into the pot, and then put the small ingredients, when the shrimp or crab turns red, you can take out the water, and then eat it with sauce.

I think it's mainly about freshness.

I think there are basically only two kinds of seafood, that is, the first is grilled through the barbecue, and the second is boiled in salted water to maintain the original umami of the seafood.

The main thing is to be fresh, steaming is better, there is not too much nutrient loss and the original flavor is maintained.