The variety of shrimp is really too much, talk about the market into thousands of households common shrimp: (personal reserve knowledge is limited or not, I hope you can give insights)
Domestic Bohai Bay shrimp (green shrimp ~ wild)
From the age of 16 (21 years ago - 1999) the first time I participated in the work is to go out to sea to fish, then there is no such advanced fishing boats and fishing tools as now, then it was a small 120 horsepower steel boat and wooden boat, we hit the shrimp sold to 50-70 yuan / kg, can imagine the preciousness of shrimp, the taste is really forgotten, because the Bohai Bay for the country to put resources fry in the sea, the main sea area is in a state of long-term closure, all fishing boats are not allowed to fishing operations, Many precious marine resources have been protected and preserved. Now it will also hit the price of shrimp (6-7 / catty, the price is about 140 yuan), but the domestic green shrimp resources on the market are too small, it is difficult to see in the inland areas.
Go to today's topic:
Ecuadorian white shrimp (farmed): This is the name of this shrimp species, and most of the consumers on the market buy this species.
There are two main categories:
1, the main representative brand: crown, ace, Omarsha, the old captain, etc., the main specifications on the market are 30-40, 40-50, 60-70 and so on (the number per kilogram), the net content is 1.75KG, 1.5KG / per small box and so on.
Processing technology:
Salt freezing: that is, the process of freezing added an appropriate amount of granular salt, the biggest benefit is that the shrimp can not be frozen together for easy to take.
Gas freezing: nitrogen ultra-low temperature freezing, a thin layer of ice coating, the advantage is relatively easy to take, good taste, the bad place is not conducive to storage, easy to ease.
Freezing (the most primitive method): is to use water to freeze shrimp together, personally think that this method is most conducive to the preservation of shrimp, the bad aspect is that it is inconvenient to take, a box of 3 pounds of shrimp can not be eaten at once is difficult to take (suitable for the catering industry, relative to salt and air frozen the same brand, specifications, weight of frozen shrimp prices are low)
2, Ecuadorian white shrimp in the most special category: Thai shrimp, the main representative brand: Chia Tai, the specifications are 16-20, 21-25, 31-35/41-50, etc. (the number per kilogram), the net content is 1.5KG / per small box and so on.
(Main producer: Chia Tai Group) Yes, it is "Chia Tai Variety" that Chia Tai, the main place of origin: Thailand, but the shrimp fry are Ecuadorian white shrimp, due to the origin and processing technology, so that the price of Thai shrimp is slightly higher than the price of ecuadorian white shrimp of the above brands.
There are at least two aspects of this:
1, packaging process: everyone will say that the packaging has something to say, but for the shrimp that is easy to freeze slowly, this link is really too critical, there is a Tai shrimp produced by Chia Tai, and the outer packaging of the small box has an additional layer of closed plastic similar to plastic wrap (for this packaging, many dealers say that only the outer box with closed plastic is produced for the main factory, and the other is the sub-factory, do you know this knowledge? This small plastic outer packaging greatly reduces the degree of relaxation, so that the shrimp plays a protective role in the process of transport.
2, processing technology: a very important point here is live freezing, when you open the Chia Tai shrimp will find that some shrimp is not bent, but straight, which is very proof that the shrimp is frozen at ultra-low temperature in a live state. In addition, when you slow down the Thai shrimp, the shrimp itself turns blue, which can also prove to be live frozen.
Personally, I think that the taste and color of Thai shrimp are better than the above white shrimp, but the price is slightly higher.
Common sense: Frozen seafood also has a shelf life, and the shelf life of raw white shrimp is generally -18 °C 18-24 months.
White shrimp that freeze for too long when you cook the shrimp body will appear irregular white spots, everyone should pay attention.
In addition, it is recommended to buy salt-frozen white shrimp for home consumption, which is easy to store and take.
The catering industry recommends that the cost of buying frozen white shrimp is slightly lower.
The pursuit of slightly higher quality is recommended to buy Thai shrimp.
Finally, the reason for the black head of the white shrimp, the black head here is very different from the black head of the Arctic shrimp in the previous article, most of the white shrimp on the market is shallow in artificial aquaculture waters, and the production of black heads is largely produced by the white shrimp itself. So pay attention to this, in fact, it does not affect the consumption (we seaside people have a saying "stinky fish rotten shrimp" haha see smile)
The following will give you a few pictures, for reference only.
Friends if you have a special seafood variety you want to know about leave a message to me! Remember to follow me~~~
Pneumatic nitrogen ultra-low temperature Thai shrimp, whitening is the cause of pneumatic
Thai shrimp in pre-processing condition
Imported net content of 1.75KG ace salt frozen white shrimp