From childhood to adulthood, which foods have you been "deceived"? There is no pineapple in the pineapple bun, no fish in the shredded fish, no cotton in the marshmallow... The deceptive nature of food names can sometimes be maddening. No, just when xiaobian was happily tasting the Arctic shellfish "from the Arctic", he was told that the Arctic shellfish was not from the Arctic!
So why are you calling it that name?!
~ Arctic shellfish that do not come from the Arctic ~
This is really not to blame the Arctic shellfish, this shellfish is called "Kitaji Shell" (ホッキガイ) in Japan, after it was transmitted to China, merchants directly gave it such a dreamy and memorable name according to the Japanese pronunciation. In this way, the Arctic shellfish inexplicably changed their hometown, and the foodies also followed the yearning for "delicious food from the Arctic".
So the Arctic shellfish and the Arctic, really have no dime relationship!
In fact, the real origin of Arctic shellfish is the cold sea of the North Pacific ocean and the North Atlantic, which is produced in Japan, North Korea, Canada, Russia and other countries. Although it does not grow in the Arctic, this cargo is also a "delicate prince", not 0-5 ° C water temperature does not wait, non-50-60 meters deep seabed can not live. Not only that, but they also have to live under 15 centimeters of thick sand for 12 years before they are willing to mature, which is simply the same as our 9-year compulsory education!
Of course, "12 years of grinding a shellfish", so expensive growth of the Arctic shellfish, naturally also has a fresh beyond ordinary shellfish. The precipitation of time has given it a crisp and tender body, and the deep cold ice sea has given it a sweet and natural taste, which is delicious and fishy, and can conquer the hearts of a large number of foodies at will!
Sashimi, sushi, hot pot, stir-fry, you can see its figure everywhere, steaming, stir-frying, stewing, stewing, everything can make tricks, Arctic shellfish, really a good hand in the food industry!
~ Not sashimi of sashimi ~
The Arctic shellfish we usually see, the pointed shellfish flesh is like a layer of rouge, like a Christmas hat, but also like a rose with buds waiting to be released. Appearance alone is enough to attract a bunch of "face-watching" foodies.
In addition, its fresh, crisp and fresh and gentle charming taste is also addictive. There are many people who usually do not eat raw fish, and they all admire the palatiality of Arctic shellfish. What many people don't know is that the Arctic shellfish we eat in sashimi is actually cooked!!
Live Arctic shellfish are mostly purple-gray in color and appear bright red only after cooking. In order to maximize the lock-in of the freshness of Arctic shellfish, people will directly pre-cook the Arctic shellfish after fishing, and complete the standardized processing procedures of hulling, blanching, cleaning, inspection and freezing on board. In this process, the astaxanthin in Arctic shellfish becomes red when heated, so it becomes the "red tongue" we see.
Therefore, when we want to eat Arctic shellfish, we only need to thaw naturally 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.
~ True and false Arctic shellfish ~
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.
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, the taste is lighter, and the color after thawing is also dull, while the Arctic shellfish, although the color is light, the taste is more crisp and the taste is more fresh and sweet.
Now if you want to eat fresh Arctic shellfish, you can come to the taste storehouse!