Sashimi this kind of food, the lovers are intoxicated with it, the people who do not love are eager to avoid it, the two sides are like two camps, in the middle of which there is a "Chu River Han Boundary" that eats and does not eat.
However, there is an ingredient that can successfully "turn dry into jade", which not only enters the sashimi world, becomes an irreplaceable signature dish, but also circles a group of people who do not eat sashimi, becoming the only "exception" in everyone's mind.
"I don't like sashimi, except for Arctic shellfish!" This is the voice of many foodies who love Arctic shellfish.
Yan Hong's shellfish is passionate like fire, the crisp taste is fresh and sweet and tender, directly eating the beauty of seafood, even if it is transformed into a Chinese dish, it can also hold the stir-fry, sauce frying, green onion oil... And so on many times "big test".
However, just as there is no unprovoked love, sashimi does not have an unprovoked and pro-people taste, such as the protagonist of this article, the Arctic shellfish, which is cooked at all!
<h1 class="pgc-h-center-line" data-track="13" > Arctic shells & North shells Are silly and unclear</h1>
Why are Arctic shellfish ripe? Before understanding this problem, let's first understand the "life" of arctic shellfish, after all, in the market, there is always a guy named North Shellfish who is flaunting the market.
At this time, it is estimated that someone will raise his hand: "Beijibei is another name for Arctic shellfish!" ”
In fact, this is not the case, these two kinds of shells are the shells under the family Machoe clams, and they belong to cousins if they are hard to climb, but they are indeed two different kinds of shells in terms of appearance and place of origin.
01 The Japanese favorite kita shellfish
The northern shellfish, whose scientific name is Sakhalin Island, can be guessed from this complex scientific name, and this kind of shellfish mainly lives in the seas around Northeast Asia, and is distributed in the waters of Japan and northeast Korea.
Its standard name in Japanese is "姥貝" (ウバガイ), but in the Hokkaido region of Japan, where they were first caught, the local Ainu language called it "ポキセイ", which means "near the northern region", corresponding to the Chinese word "kita", so the name "kitabi" was retained and became its commonly used trade name.
There is nothing special about the appearance of the northern shellfish, the simple description is a large clam, they live under the water about 12 meters, the shell is about 10 cm long, the top is grayish white, the bottom is brown, the living shellfish foot is light gray, and when cooked, it appears as a delicate pink.
However, as an ingredient, Kitaji shellfish is praised for its thick flesh and high sweetness, and is a good seedling born to make sashimi, which has been wildly pursued by the Japanese, and even in tomakomai city in Hokkaido, it was also selected as "city shellfish".
More fans, more people to eat, because the North Shellfish is 12 years long before it is willing to mature and meet people, and the output cannot keep up with the speed of people eating, in such a background, we are familiar with the Arctic Shellfish!
02 Arctic shellfish that truly comes from the Arctic
The scientific name of the Arctic shell is Stympson clam, the reason why it is called "Arctic Shell" is purely commercial, but the name is not just a good name, people are really shells from the Arctic.
It is mainly distributed in the cold waters of the North Pacific, North Atlantic and Bering Sea, of which Canada has the largest production, and it is understood that about 90% of the world's wild Arctic shellfish come from Canada.
As mentioned above, when the north shellfish does not feed the appetite of foodies, the Arctic shellfish appears, which is really not nonsense. In 1986, Canada began to fish for Arctic shellfish, because the shells of the northern shellfish and the Arctic shellfish look very similar, so the initial Canadian Arctic shellfish exports were aimed at Japan, which was in a period of economic growth and strong consumption power.
In order to develop the Arctic shellfish in the Japanese market, Canada did not use the English name of the Arctic shellfish "Arctic Surf Clam" to call the Arctic shellfish, but used the Japanese name "Hokkigai" to promote the North Shellfish, which is why many people now think that the two shells are the same kind.
But seriously, the two of them do look very similar, the shell length is about 15cm, the top is also white, but the bottom end of the Arctic shell is yellow-brown, the shell foot after opening the shell is dark purple, and the bright red after cooking, it is not difficult to distinguish.
And in terms of taste, the Arctic shellfish is not inferior to the North Shellfish, they grow in 50-60 meters deep clear, cold, pollution-free seabed, to 15cm thick sand closed for 12-15 years to mature, the precipitation of time has given it a crisp and tender body, the deep cold ice sea gives it a sweet and natural taste, delicious and fishy, casually can conquer the heart of a large number of foodies!
"12 years of grinding a shell", so expensive to grow up the Arctic shellfish, sashimi, sushi, hot pot, stir-fry, can be seen everywhere, steaming, stir-frying, stewing, everything can make a pattern.
Now it has moved from Japan to China and has become the new favorite of Chinese foodies.
<h1 class="pgc-h-center-line" data-track="13" > is not sashimi</h1>
Knowing the "life" of the Arctic shellfish, I will talk about sashimi here.
In fact, in Japanese cuisine, kita-chi oyster is eaten raw sashimi, which is also the most common way to eat kita-chi oyster. The shellfish feet, shell pillars, and mantle membranes of the North Shellfish can be eaten, especially its fat and tender shellfish feet, which are crisp and crisp in the mouth, fresh with the wild sea breath, which is impressive.
But the sashimi of the Arctic shell is another matter.
Usually we see the Arctic shellfish, the pointed shellfish flesh is like a layer of rouge, both like a Christmas hat, but also like a rose with buds to be released, just the appearance, is enough to attract a bunch of "face-watching" foodies. You think people are born beautiful? In fact, they are boiled when they are first caught.
Because Arctic shellfish like to be hidden in sediment, when fishing, digging vessels will first sink the trawls to the bottom of the sea, and then wash the seabed with high-pressure water pipes, so that arctic shellfish can be fished up.
In order to maximize the freshness of Arctic shellfish, Arctic shellfish are pre-cooked directly after harvesting, and standardized processing procedures for hulling, blanching, cleaning, inspection and freezing are completed on board. In this process, the astaxanthin in Arctic shellfish becomes red when heated, so it becomes the "red tongue" we see.
So when eating Arctic shellfish, we only need to naturally thaw to directly plate, the delicious and tender taste is not lost to the star hotel, and the Q bomb shell meat is entangled between the lips and teeth, which makes people addicted.
Of course, if you are tired of tasting the taste of "red tongue", you may wish to stimulate your taste buds with some freshness. Compared with cooked frozen, the fresh Arctic shellfish is softer and more tender, and the entrance is more crisp and fresh. It is precisely because of this unique delicacy that the Arctic shellfish can be called the "three musketeers" of the sashimi world together with salmon and sweet shrimp.
<h1 class="pgc-h-center-line" data-track="13" > true and false Arctic shellfish</h1>
However, if you want to buy fresh, you must also be careful of the "counterfeit goods" in the market, the most silly and unclear of which is the North Korean mapei, because this guy has a face that looks like an Arctic shellfish.
Nevertheless, there is a big difference between the two in terms of taste and color. In contrast, the color of the mabei is more dark red after cooking, the meat is hard and chewy, because it is mostly artificially farmed, so the taste is lighter, and the color after thawing is also dull.
The Arctic shellfish grow up in the natural environment, the taste is more crisp, the taste is more fresh and sweet.
Recommend you a "shallot oil Arctic shellfish", home-cooked methods can also eat a different taste!
Delicious Arctic shellfish, eat it!