【The acceptance standard of seafood procurement summarized by the old chef is super practical! 】 】
There is a saying in the chef industry that good ingredients are "one live three jumps, one live three fresh". So, how to choose seafood, which pays attention to fresh ingredients? Below, let's take a look at the Red Kitchen Network.
In the back kitchen procurement, it is common for suppliers to be shoddy or li daitao. If the chef is a little careless during the acceptance process, it may step on the pit and cause huge losses to the restaurant. In particular, seafood ingredients, the price is high, it is difficult to preserve, and it should be more careful.
1, good ingredients generally have three standards: fresh, tender, live, see Figure 1.
2. How to judge the quality of ingredients? Experienced chefs will judge by "one look, two smells, three touches", see Figure 2.
3. Seafood ingredient selection and acceptance criteria ——
(1) Fish
There are many types of fish, but the method of identifying whether the fish is fresh is basically the same, the key is to look at the surface of the fish and the gills, see Figure 3.
Live fish: swim freely in the water, react quickly, no disability, no deformity, intact scales, no subcutaneous bleeding and red fish scales.
Chilled fish: the surface has thin ice, no foreign body pollution, normal odor and color, elasticity; The packaging is complete, the product is clearly marked, and it should arrive before 1/3 of the expiration date; Aquaculture products need to be accompanied by a certificate of conformity for animal medication.
(2) Crabs
Common crabs are: blue crab (crab), flower crab, pike crab, red crab (cross crab), three-eyed crab and so on. Crab selection methods are basically similar, take the common pike crab as an example, see Figure 4.
(3) Shrimp
Common shrimp are nine-section shrimp, base shrimp, shrimp (shrimp), green shrimp and so on. Fresh shrimp are bluish white (female shrimp) or pale yellow (male shrimp), the body surface and abdominal limbs are not black, the head and surface are not red, and the head and breastplate are connected with the shrimp meat, see Figure 5.
(4) Clams
The selection techniques for shellfish such as hair cockles, yellow clams, flower clams, bull's eye clams, clams, and sea cucumber seeds are the same. In general, clams are raised in water, and the shape of the clams can be seen through the water, see Figure 6.
(5) Scallops
There are many types of scallops, common ones are: bay scallops, Ezo scallops, red shells, purple scallops, ctenophore scallops, etc., see Figure 7.
(6) Oysters
The selection of oysters can basically be used to look, smell twice, and touch three, see Figure 8.
(7) Abalone
Here is talking about fresh abalone, in general, abalone that can be adsorbed on the wall of the glass tank is relatively fresh, in addition to which it can be judged by looking at the color, shape, and meat quality, see Figure 9.
(8) Snail
There are many common snails, such as: conch, horn snail, red snail, incense snail, navel wave snail, sea sago, etc., the selection method is basically the same, see Figure 10.
(9) Squid
Three selection principles are remembered: look at the size, surface and flesh, see Figure 11.
Tip: Selection of Squid, Octopus and Cuttlefish – Squid, octopus and cuttlefish all belong to the mollusk phylum, and there are many similarities in the selection method, see Figure XII.
4, how to choose dry goods
The selection criteria of dry goods: uniform color, basically the same shape and size, no odor, no dampness.
(1) Sea cucumber, see Figure XIII.
(2) Dry abalone
When choosing abalone, understand the problem of "head number". The so-called "head number" refers to how many abalones there are in a market, that is, a few heads. For example, if there are 10 abalones in a city, that is 10 heads of abalone. The larger the abalone, the smaller the number of heads of the abalone, the higher the price. But this is a little different for South African abalone, south African abalone 8 to 10 heads is the most expensive. In addition to this, the larger or smaller the abalone, the cheaper it is.
The technique of selecting dry abalone is shown in Figure 14.
(3) Hippocampus, see Figure XV.
(4) Elephant plucking mussels, see Figure 16.
The above seafood selection techniques and standards are summed up by the experience of predecessors.
In the era of lack of ingredients, many old chefs have no way to contact some valuable seafood ingredients, often relying on stealing teachers or groping for knowledge by themselves. Now, the information is developed, various materials are enriched, and the channels for chefs to learn are also enriched.
However, these experiences and skills are also worth learning and understanding. This is also what it means to be a chef.
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