When talking about seafood, in addition to the traditional "people's sustenance is food", there is a growing desire for "people's enjoyment is food", and the demand for product quality is constantly rising.

High-quality seafood is difficult to obtain at high prices.

According to FAO statistics, China is the largest aquaculture country in the world, accounting for 61.7% of the global total in 2014.In China, in 2015, seafood accounted for 51% of the total national seafood production.However, in the seafood supply chain, due to the relatively low level of scientific and standardized quality management, the rate of spoilage is high, reaching up to 15%. In addition, phenomena such as "frozen fresh" disguised as "ice fresh" and substituting inferior products are rampant, causing consumers to spend high prices but still unable to buy good seafood.

How to select high-quality seafood

1. How to select fresh crabs

1) The degree of connection between limbs and body.Fresh crabs have tight connections between their legs and bodies; when lifting the crab, the legs do not loosen and droop.In non-fresh crabs, there is a clear loosening phenomenon at the joints between the limbs and body; when lifting the crab, the limbs (legs) will droop downwards.

2) "Gastric imprint" above the abdomen.Crabs mainly feed on detritus; after death, the stomach contents of non-fresh crabs will rot and appear black spots above the abdomen.

3) Whether the crab's "yellow" is solidified.The substance in the crab's body, called "crab yellow", is composed of various internal organs and reproductive organs.When the crab is in the stiffening stage, "crab yellow" is solidified.Non-fresh crabs are semi-liquid.When the crab becomes rotten, it becomes even thinner. When holding the crab, you can feel the flow inside the shell.

4) Look at the gills.Fresh crab gills are clean and gills are clear and white or slightly yellowish.The gills of non-fresh crabs begin to rot and stick together, but this can only be observed after peeling the shell.

2. How to select fresh shrimp:

Look at the appearance.Fresh shrimp have their heads and tails firmly attached to the body, and the flesh and skin are tightly connected.

Look at the color.Fresh shrimp shells are bright and shiny, female shrimp are greenish-white, and male shrimp areColor.Non-fresh shrimp have dark shells and shrimp are slightly red or purple.Observe the flesh.

Fresh shrimp have firm and tender flesh with elasticity.Smell.

Fresh shrimp have a normal smell, no odor.3. How to select fresh

ClamsLook, the clam shell should be shiny and dark, if it's not, it's not fresh.：

Touch, gently tap the open clam; if it quickly closes, it means the clam is fresh.

Also, clams are usually closed; if you see a large number of clams with open mouths at a seafood stall, it may also indicate that they are not fresh.Weigh, pick up a few clams and weigh them; if they feel heavy in your hand, it means the clams have plump flesh; if they feel light, it means the clams have thin flesh, which will not taste good, so you should not buy them.

Smell, whether the clam has a natural aroma; if it smells of fishy odor, even if it's faint, it means the clam is not fresh.

4. Teach you how to buy shrimp tails:

Choose shrimp tails with bright and green color, which are fresher.

Look at the shrimp head, if the shrimp head is weak and about to fall off, it's not fresh.

Look at the shrimp claws, if the shrimp claws are red, it's not fresh.

Must be green!Must use fresh green chives!