Seafood chilled and frozen fresh goods should be how to identify?

Generally speaking, there are three ways to preserve seafood for transportation: live, chilled and frozen.

Live: stored in the water during transportation, through oxygenation and other ways to ensure survival, mainly used for aquaculture fish;

Chilled: ice will be used to keep the temperature of the seafood at 0, this temperature meat will not freeze, is a practice used for a short period of time to preserve the freshness, but also to take into account the taste of the practice, commonly used in offshore fish.

Frozen fresh: the method of freezing, so that the temperature of the seafood quickly dropped to -18, to achieve a complete freeze, lock the body of water and nutrition, and can kill bacteria, bacteria invasion, conducive to the preservation of a long period of time, mostly used for deep-sea fish.

According to our traditional concept, live > chilled > frozen fresh, from the taste is indeed so.

But from the fine tradition of thrift and frugality, long distance, long time transportation, live and chilled waste is also greater than frozen, according to the survey, frozen loss of only 1-2%, live and chilled loss can be as high as 15%.

And with the passage of time, the flavor of live and chilled food is not necessarily better than frozen, so friends who like river food and chilled food, while going to the beach, must eat hard, near the water first.

By the way, most of the Arctic sweet prawns, king crabs, Arctic shellfish and many sashimi we eat in mainland restaurants are cooked and frozen using the cooked-frozen technique of frozen seafood technology.

The meat of these seafood is not suitable for raw freezing. Cooking in salted water and then freezing can be a quick and sharp freeze when the seafood is at its freshest and fullest, completely preserving the tender meat of the seafood.