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Text丨Fortune Xiaofen
Editor丨Lucky Xiaofen
With the development of the times and the improvement of people's living standards, seafood has become a frequent guest on the table of many people.
But did you know that the seafood on the market that seems to be fresh is actually "technology and hard work"!
Especially these four kinds of seafood, even if it's a free gift, I don't want it!
Shellfish seafood
Among the many seafoods, shellfish is one of the most popular.
The best way to taste shellfish is to choose live shellfish, but the shellfish in the seafood market is often "processed".
Some unscrupulous merchants often use drugs to soak the dead body in order to make the dead or dying seafood look fresher.
Dead and stale shellfish not only taste worse, but are also likely to spoil, and unscrupulous vendors use some medicine to soak the meat of these seafood in order to preserve it.
Therefore, we should avoid shellfish that are too bright in color and sticky to the touch.
This kind of seafood looks good on the outside, but when you buy it and cook it at home, it will have a bad smell and it will be difficult to swallow.
When we see shellfish on the market with low prices, we should also pay attention to it.
In order to save money, some sellers may use low-priced, non-high-quality raw materials and treat them with inferior quality.
Nowadays, there are markets that specialize in oyster meat and half-shell scallops, as well as frozen shell seafood, which is much cheaper than fresh and looks attractive.
However, most of these shellfish are "technology and hard work", and there are many uncertainties in the process of processing, transportation and sales.
So we must keep our eyes peeled when choosing shellfish seafood.
Ice-coated fish and shrimp
If you visit the market and notice that some fish and shrimp are covered with a thick layer of ice, it may be specially treated "ice-coated" fish and shrimp.
Although it looks good and affordable, the reality is not what one might think.
Most of the "ice-coated" fish and shrimp come from the distant-water fishing fleet, and because the catch is too large to sell immediately, some of the caught fish are packed with ice to extend the shelf life.
Some unsold fresh shrimp are soaked in alkaline water to increase the moisture, which is called a "bulging" effect.
Alkaline water can destroy the protein in food, which will not only lead to a decrease in the taste of food, but also may produce toxins and cause harm to health after long-term consumption.
The raw materials used in the "ice-coated" fish and shrimp are of poor quality and may be mixed with dead rotting shrimp.
In order to dispose of these dead shrimps, some unscrupulous merchants will add various chemical additives such as preservatives and bleaching agents when making shrimp to mask the smell of spoilage and improve the appearance.
squid
When it comes to squid, everyone will definitely think of the "sizzling squid" that can be seen everywhere in the food court, and the taste is called a positive!
In fact, behind this seemingly delicious food, there have always been serious safety risks.
In recent years, "squid with water hair" has gradually become popular in the market, and it has become the preferred snack for many people due to its low price and delicious taste.
Many businesses add a lot of chemicals to the squid in order to keep it in good color and taste.
In order to get rid of the fishy smell and add a chewy sensation, some vendors choose to use chemical bleach.
These bleachs often contain chlorine, oxidants, and other chemicals that are harmful to the human body, and they are able to destroy the pigment structure on the surface of the squid, making it white.
However, long-term consumption of these bleached squid in large quantities is likely to adversely affect the digestive system, nervous system and even organ function.
In order to ensure the stability of the quality of the product, some manufacturers will add various preservatives to the product.
If you are a person who loves to taste food, you must learn to distinguish the real high-quality squid in the market, and you must not neglect your physical safety and healthy diet at any time!
Pangasius
Pangasius is a common freshwater fish found in Southeast Asian countries and regions, such as Vietnam, Cambodia and Yunnan Province in China.
In some parts of southern China, people have also begun to experiment with breeding this fish in captivity because of its high economic value and ease of breeding.
But there are still some unscrupulous traders who use low-cost raw materials to make counterfeit high-quality pangasius.
So how do the "black-hearted" traders make fake and shoddy pangasius?
They will fill pangasius with water before selling them to make them look fuller and mislead customers into thinking that it is a high-quality product.
They also add certain chemicals to improve the elasticity of the skin, making it look shinier.
It is also common to use borax to increase the weight and improve the appearance of pangasius, but long-term intake of borax is harmful to human health.
Some vendors also use dyes to disguise their products for the purpose of beautifying them.
These dyes can quickly penetrate into the flesh of the fish and make the color more vivid, but the harm to human health cannot be ignored.
In order to solve the problem of storage, too many preservatives and antimicrobial agents are added.
Therefore, when buying pangasius in the market, it is absolutely important to keep your eyes open.
How to choose seafood
So how to choose seafood?
When we buy shrimp, the first thing to look at is its shell, the fresh shrimp shell should show a natural and bright color, and it should be shiny.
Fresh shrimp will have a certain elasticity and tension when touched, the fresh shrimp shell and muscles are very tight, it is difficult to peel by hand, while shrimp left for a long time can easily peel the gap between the shell and the meat with your hands.
And fresh shrimp should smell fresh and oceanic, not pungent.
If the shrimp swims faster in the water, the healthier and more active it is.
When selecting shellfish products, it is necessary to observe the water quality, high-quality shellfish are usually cultivated in a clean and refreshing environment, and generally fresh shellfish are raised in the water, and the water should be crystal clear.
We can choose shellfish products that are relatively large, which have a fatter meat and better taste.
Gently pressing your fingers on the shell of the shellfish will feel more elastic.
Look at the back of the crab when buying it, a good crab back should be black.
If you turn the crab over and can quickly turn it over, the crab is one with strong vitality.
In the same species, the heavier crab is fatter and tastier, and the heavier crab has better meat quality when weighing two crabs of similar size by hand.
The right way to choose seafood not only allows us to enjoy the pleasure of food, but also protects our health.