How to choose frozen hairtail, what is the difference between frozen hairtail and chilled hairtail?

1. Smell: If the hairtail has a strong fishy smell, it means that the hairtail is not fresh, and you need to choose one that does not have too much odor;

2. Color: Fresh hairtail fish is usually gray-white, if the hairtail fish is light yellow, it means that it is not fresh;

3. Appearance: It is necessary to choose a hairtail with a good appearance and no brokenness, and it is best not to choose if the surface of the hairtail is broken or soft.

1. The fish body is full: the meat is thick, the color is dark and dull, and the meat is soft and shriveled.

2. Look at the surface of the fish body: it is gray-white or silver-gray and shiny, not yellow, yellow indicates that it is not fresh (yellowing is the fat oxidation of silver-white scales). At the same time, look at the silver-white "scales" (the hairtail fish actually has no scales) has not fallen, the nutritional value of the silver-white scales is very high, which contains hexathioguanine, if it falls more, it means that the number of times it is poured is more, it is repackaged, the fish is not fresh, and the nutritional value will be greatly reduced.

3. Look at the fish maw: whether the fish maw has become soft and damaged, and if it is soft and broken, it is not fresh.

4. Look at the weight: *** hairtail fish, each weighing more than kilograms. Poor quality hairtail fish, each weighing about kilograms.

5. You can also see the eyes when you buy frozen hairtail fish: the eyeballs are bulging, black and white, and those that are clean and free of dirt are good; If the eyeball is sunken, a layer of whiteness on the eyeball is secondary.

6. Look at the ice: some hairtail fish ice is twice as heavy as the hairtail, it is not cost-effective to buy cheap and eat, and there is no ice, this kind of fish is ** high, but you can see that its silver and white scales have fallen off a lot (the ice has the effect of protecting the fish scales). Therefore, when we buy, we should choose those ice layers that are moderate, so that we can buy them back and keep them so that they will not get rid of the silver scales.

The difference is that the frozen hairtail is stored in a large number of frozen warehouses for a long time, while the chilled hairtail is just caught and is afraid that it will not be added to the ice cubes in time to keep the hairtail fresh when it is brought to the market.

Hello, "fresh" refers to the primary products that are not cooked, produced and other deep processing processes, and only do the necessary preservation and simple sorting and putting on the shelves, as well as on-site processing categories such as bread and cooked food. "Chilled" means freshly produced, freshly collected, or freshly made.

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Frozen hairtail fish has a long time period and may affect the eating taste, chilled hairtail fish is just caught and frozen and kept fresh in the fastest time, the time will not be very long and the edible taste of hairtail fish is better.

If the frozen hairtail is frozen for too long, wrap all the hairtail in an ice coat. Chilled hairtail is frozen while the hairtail is still alive! Place the hairtail on top of the ice cubes!

Frozen hairtail will be more tender and refreshing than chilled hairtail, but chilled hairtail will taste more delicious than frozen hairtail, more suitable for soup, and has higher nutritional value.

Pick frozen hairtail:

1. Look - first of all, look at the color of the fish body and the color of the eyes, the color of the body is silver-gray and shiny, the fish body is full, the flesh is thick and the scales are less to prove the fresher, if the fish's eyes are dirtier than the hall roll, it means that the storage time is too long, and the fish's eyes are clearer indicating that they are fresher.

2. Some hairtail fish attach a layer of yellow substance to the silver-white luster, which is the result of fat oxidation on the surface of the hairtail, and is the characteristic of the hairtail that begins to deteriorate.

3. After thawing, the frozen hairtail fish is sticky because the freezing time is too long, and the hairtail is not fresh. Because the hairtail has been frozen for too long, it has a slow decay phenomenon, and such hairtail is easy to break when it is fried.

How to choose a frozen hairtail:

1. Smell it first and see if it smells weird.

2. See if the hairtail fish has a broken belly, the hairtail fish is a deep-sea fish that will die when it comes out of the water, if it breaks the belly when it comes out of the water, the destruction will affect the storage in the later stage.

3. Whether the silver scales on the fish are complete and whether the color is black. Generally speaking, the whiter the color, the better, but this is not absolute, it mainly depends on the species of fish.

4. Eyes with fish. The eyes of a good fresh hairtail fish are bulging, and in the second time, they are just sunken and repentant, and finally the eyes turn red. The eyes of the hairtail fish, which are black and white at their freshest, turn yellow-white after a day.

Generally, the eyes turn red, and the hairtail is above the sky, and the meat is likely to have detached from the spines, which seriously affects the taste. So it is not recommended to choose.

5. Gently touch the fish with your fingers, if you don't touch the silver scales, it's good. There is also a memory to poke the body of the hairtail with your finger to see if the meat is firm, if you press a pit, it is not good.

1. When choosing a hairtail, you should choose those with a wide body width, which looks like it should be white and bright, with silver powder is better, if the body is yellow, dull, mucus, and begins to rot and says that the spike is not fresh, do not choose;

2. Observe the eyes of the fish, if it is a fresh hairtail, the eyeballs are full and the cornea is transparent. And those hairtail fish with sunken eyes and cloudy corneas are not fresh;

3. In terms of meat quality, fresh hairtail should be elastic and firm when pressed into the land. The flesh of the stale hairtail is soft and sinks when pinched;

4. If the hairtail smells very strong and is accompanied by a foul smell, it means that it has been spoiled and deteriorated, and the normal fresh-keeping hairtail will not emit a strong fishy odor.

1. When choosing a hairtail, you should choose a hairtail with a wide body width, which looks white and bright, and it is better to have silver powder. All fish begin to spoil first from the belly of the fish, one is because the belly protein is relatively high, and on the other hand, because the internal organs are concentrated in this area, so when selecting, you can focus on observing the belly. If the fish maw is damaged, it means that it has been in a non-frozen environment for too long and will rot.

2. Observe the fish's eyes. If it is a fresh hairtail, the eyes are full and the cornea is clear. And Sakura's sunken eyes and cloudy cornea are not fresh.

3. In terms of meat quality. Pneading fresh hairtail will be elastic

Pick frozen hairtail:

1. Look - first of all, look at the color of the fish body and the color of the eyes, the color of the body is silver-gray, shiny, the fish body is full, the flesh is thick and the scales are less to prove the fresher, if the fish's eyes are dirty, it means that the storage time is too long, and the fish's eyes are clearer indicates that they are fresher.

2. Some hairtail fish attach a layer of yellow substance to the silver-white luster, which is the result of fat oxidation on the surface of the hairtail, which is the characteristic of the hairtail fish that begins to deteriorate, this kind of fish can not be put for a long time, and should be cooked and eaten immediately.

3. After thawing, the frozen hairtail fish is sticky because the freezing time is too long, and the hairtail is not fresh. Because the hairtail has been frozen for a long time, it has a slow spoilage, and it is easy to break when it is fried.

Pick fresh hairtail:

1. Body surface: The hairtail fish of *** is shiny, the body surface is shiny, the whole body is full of scales, the scales are not easy to fall off, the wings are full, and there is no belly breaking and broken head. Poor quality hairtail fish, the body surface luster is poor, the scales are easy to fall off, there is only a small amount of silver phosphorus in the whole body, the fish body becomes fragrant gray, there is a broken belly and broken head.

2. Fish eyes: *** hairtail fish, full eyeballs, and transparent corneas. Poor quality hairtail fish, slightly sunken eyeballs, slightly cloudy corneas.

3. Fish maw: The high-quality fish maw is complete, and there is no phenomenon of breaking hunger and softening, because the deterioration of fish starts from the belly of the fish.