But shellfish happens to be on the market, so are scallops so easy to die?

Scallops are not so easy to die, as long as they are not caused by natural or man-made disasters, the risk is still controllable.

Scallops can easily die if they are left out of water and left in a dry environment for too long, so be sure to release plenty of water when treating these marine creatures.

The mortality rate of scallops in the process of cultivation is particularly high, and the high mortality rate mainly occurs in places where the flow rate of seawater is particularly small or relatively closed.

If the shellfish dies, then its shell will open and you can clearly see the whitish muscles and internal organs inside, if it is not dead, then you can only see a wide slit from which the shellfish will protrude its breathing tube (depending on the species, the breathing tube looks different).

Move, or stir, see if he moves, just do it;

Shellfish are a type of seafood that usually comes in both shelled and shelled forms. Scallop meat is cheaper than scallops in the shell** probably for the following reasons:1

Procurement cost: Scallops with shells need to pay a higher cost when purchasing, because almost all scallops are caught or farmed in the sea, and shelled scallops also need to be screened, cleaned, screened and other steps after harvesting or breeding, which increases the procurement cost. 2.

Transportation costs: Scallops in shell are more fragile and require special packaging and transportation methods, which makes them more expensive. 3.

Shelf life: Scallops in shell are more difficult to preserve and store, have a shorter shelf life, require more management and methods to maintain them, and these factors also increase costs. Therefore, in comparison, the cost of shelled scallops is lower, which to a certain extent also reflects its low phenomenon.

Live scallops usually have their mouths open, and they will slowly close when they are quickly patted with their hands. This is not the case with dead scallops. If the shell is closed and soaked in light salt water, after a period of time it is alive when it opens, and if it is not opened, it is dead.

If it is to be eaten, fried or steamed, the shell is alive when it is opened, and dead if it is not opened.

For scallops that are closed by themselves, we also need to use the sense of smell, and if there is no fishy smell, they are live or freshly dead. Scallops that have just died still retain a certain level of freshness, so it is no problem to eat them as soon as you buy them. However, dead scallops with a distinct fishy smell should not be eaten.

Scallops that are not shelled are mostly alive. It means that it has just been fished for a short time and has a lot of water in the body. If the scallop has been out of the water for a long time, the scallop will open its shell, and the scallop will be alive if it can close quickly when touched. No matter how you touch it, the scallops that are still open are dead, so don't eat them.

Can you eat scallops when they die?

You can eat what you have just died, and don't eat it again if you have been dead for a while.

Shellfish must be eaten alive. Shellfish itself has a relatively high amount of bacteria, and the protein decomposes quickly, and once it dies, it will multiply a large number of pathogens and produce toxins, and the unsaturated fatty acids contained in it are also easy to oxidize rancidity. Stale shellfish also produce more amines and free radicals, which pose a threat to human health.

After buying live scallops, you should not store them at home for too long, and cook them as soon as possible.

As the weather gets colder, fewer and fewer fishermen go out to fish, and there are many fewer species and quantities of fresh marine fish in the market. For the Dalian people, the scallops that are not limited by the season just fill this gap. Scallops are internationally recognized as high-grade aquatic products; Scallop dried products are called "dried scallops", which are precious sea treasures, which contain liver sugar on average, and also contain hexanine and succinic acid, which is "the best in the world".

How to wash the scallops when they die.

1. Use a brush to clean off the stolen goods on the scallops.

2. Soak the scallops in clean water and let the scallops wash themselves.

3. Take a knife and gently pry the scallops open with one hand, and then use the knife to gently cut the scallops back and forth along the upper shell of the scallops.

4. After removing the upper shell, start to clean the inside of the scallops, and clean all the black parts of the scallops (sediment and waste).

5. This is not all done, clean the most hidden part: squeeze continuously along the scallop red flesh from the top of the scallop to the central axis, squeeze out the dirt in the scallop viscera, several times in a row, until there is no black substance.

6. Cleaning is complete.

30 Generally speaking, if the shell is opened, it is dead. You smell it and see if there is any smell. If you just die, you don't have any peculiar smell and you can still eat it.

If it stinks, be sure to throw it away. If you buy it next time, you should pay attention to it, and don't buy the shell open. If your health is not very good, it is better not to eat to death.

The temperature is low and you can eat it without opening your mouth.

The main reason why red-shelled scallops are cheaper is that their nutritional value is not as good as other varieties, mainly for the following two reasons:

1. There are many artificial breeding.

Red-shelled scallops are not cheap because they don't have as much nutrition as other varieties. It is because red scallops are one of the main coastal shellfish cultures in China, and there are more than 60 species of scallops produced in the world, accounting for about half of them in China.

Common cultured species of scallops are Ctenophora scallops, bay scallops and Ezo scallops. It can be seen that there are many varieties of scallops in China. Moreover, scallops are natural species in China's sea areas.

It is suitable for aquaculture in China's vast sea areas, especially in the northern coastal areas. The scallop camp is attached to life, and the foot silk material is developed. Adult shells can reach heights of more than 8 cm.

2. It is inconvenient to process.

The scallop is named after the obvious filament hole and several fine ctenophores in the front ear of the right shell. The shell surface has fine growth lines, with radial ribs of varying thickness; There are about 10 left shells, and about 20 right shells of Qi Tong, and there are untidy small spines on the ribs, which are extremely inconvenient to process.

Scallops belong to the phylum molluscs, Scallop family, and are important shellfish species in China. The main nutrient component of scallops is protein, similar to fish and shrimp. It is an important aquatic food that integrates food, medicine and nutrition, and is widely distributed all over the world.

The dried products of scallop pillars are called dried scallops, which are precious sea treasures. The edible parts of the scallop are the white adductor muscle, red or white gonads and skirts, and the black digestive glands and gill structures are inedible. The digestive glands of scallops are equivalent to the water of an animal and include waste, toxins, heavy metals, or sediments, which are best removed before cooking so as not to contaminate other edible parts.