The sea is not only elegant and beautiful, but also a treasure trove of abundant seafood. The sea in our hometown gives us a summer summer cooling place, but also a wealth of seafood. Dalian's sea has a delicious fish, a variety of shellfish, and a variety of shellfish because of its unique geographical location and high-quality seawater. They are varied, varied in form, and some of them have very high nutritional value, making them seafood treasures. Many seafood have become a very common delicacy on the table, a variety of cooking methods, so that their delicious can not stop, many sea treasures because of rich nutrition, good taste, but also by all kinds of people love. Red shellfish, even if it is the largest shellfish, what is its nutritional value? Why is Lushun's Chibei famous? What are the edible effects of red shellfish? Who is not suitable for eating? And how do we pick... In this issue, the reporter and Yan Long, a researcher at the Fisheries Research Institute of Dalian Modern Agricultural Development Service Center, and Wang Lei, head of Lushunkou District Deep-sea Ranch (Dalian) Fishery Co., Ltd., came to chat about the red shellfish commonly found in Dalian waters.
◆ What is Chibei?
Red shells are also known as cockles, commonly known as blood shells and large clams. Gills, cockles, cockles, lifespan of 10 to 15 years, is a common edible mollusk, can be farmed.
◆ What environment does Chibei live in?
It is mainly distributed along the coast of China, Japan and North Korea, and lives on the soft mud or silt seabed at a depth of 20 to 35 meters. Mostly attached to gravel or dead shells. There are no water pipes, and only the rear part of the rear end is exposed to the seabed after diving.
Red shellfish are cold-water shellfish, the living water temperature is 5 ~ 25 ° C, the meat is delicious, rich in nutrients, and should be eaten fresh.
◆ Are red shellfish and hair cockles the same kind of shellfish?
Not the same kind of shellfish, red shellfish and hairy cockles are two different mollusks. The red shell is a mollusc phylum, bivalve, pterygoid suborder, cockleaceae; hairy cockles are mollusc phylum, bivalve, listed tooth, cockleaceae, hairy cockle genus.
◆ What is the difference between red shellfish and hair cockle?
From the appearance of red shells and hair cockles, the shells of red shells are large and thick, and the left and right shells are equal, obliquely oval and extremely expanded. The hairy cockle is a long oval shape, the left and right shells are not equal, the right shell is slightly smaller, and the left shell is larger. There are distinct edges and corners at both ends of the dorsal side.
In addition, there are 50 hinged teeth of the hairy cockle, and there are 70 articulated teeth of the red shell, and the color of the two is also different, the color of the red shell will be deeper than the hair cockle, and the taste will be much more tender than the hair cockle. The most obvious difference is that the two are put together, and the red shellfish is much larger than the cockle, but the nutritional value of the two is similar.
◆ What is the name of Lushun Chibei?
Lushun Chibei is a specialty of Lushunkou District, Dalian City, Liaoning Province, and a national geographical indication for agricultural products. It has participated in many national agricultural exhibitions and fishery exhibitions and has been rated as high-quality seafood. On November 22, 2011, the Ministry of Agriculture of the People's Republic of China approved the registration and protection of geographical indications of agricultural products for "Lushun Chibei".
◆ Why is Lushun Chibei so famous?
In its unique geographical environment, unique water quality environment conditions, Lushunkou District has formed a unique excellent variety of Lushun Red Shell after increased breeding management, with large shells, thick shells, white shell surface, brown fluffy shell skin, red and tender flesh, high meat yield, delicious meat quality, rich nutrition, recognized and favored by consumers.
Lushun Chibei increase aquaculture has a long history, is an excellent local shellfish seafood specialty species, for the Key Development of Lushun Kou District shellfish breeding varieties, for many years is also one of the main export aquatic products in Lushun area. The consumption method of Lushun Chibei has been passed down for many generations and is loved by consumers, and there is a local custom of "eating raw Chibei".
◆ What is the nutritional value of red shellfish?
Shellfish molluscs contain a dieti 7-cholesterol and 24-methylene cholesterol with a serum-lowering effect, which have the unique effect of inhibiting cholesterol synthesis in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body; their efficacy is stronger than the commonly used cholesterol-lowering drug sitosterol. After eating shellfish, people often have a refreshing and pleasant feeling, which is undoubtedly beneficial to relieve some of the symptoms of annoyance.
◆ What is the edible effect of red shellfish?
Red shells can lower cholesterol and blood lipids. It is especially suitable for people with high cholesterol and high blood lipid constitution, as well as people with goiter, bronchitis, stomach diseases and other diseases.
◆ What are the contraindications for eating red shellfish?
Many shellfish are hair objects, red shellfish are also, people with diseases should be cautious to eat; shellfish are cold, so people with spleen and stomach deficiency should not eat more.
◆ What season is the fattest in the red shellfish?
The best season for red shellfish is the late autumn and severe winter, where the meat is compact and crispy.
◆ What are the advantages of Dalian local Chibei compared with foreign Chibei?
The local marine cold water balls officially attacked in late autumn, and Chibei desperately took in nutrients to resist the cold winter, so the ingredients were fresher, more nutritious, the most delicate taste, and the sweet and delicious taste was highly recommended and shared by food celebrities.
◆ How many ways to eat red shellfish?
Akabei sashimi is the first choice, you can make dumplings, you can also stew fish in the soup, barbecue is also very good, and many people like to eat it when sticking autumn fat.
◆ How long does it take for the red shellfish to be cooked?
Red shellfish and beef melting point is similar, both raw can be eaten raw and soup to cook stir-fry, the meat can be boiled in fresh and tender water, and the meat will be very hard and rough over time.
◆ Is it safe to eat red shellfish raw?
Red shellfish raw food has a unique seafood sweet taste, it is best to eat fresh red shellfish for raw eating, as long as it is handled properly, it is still relatively safe.
Wash the red shell with running water to wash the sediment, use a knife to pry into the shell, close to the inner wall of the shell to remove the complete shell meat, slice off the visceral part of the shell meat, and then rinse with water, put it on the clean cutting board, press the palm of the hand on the shell meat, hold the knife to slice the shell meat as large as possible into large thin slices, spread the sliced meat on the plate, cover with plastic wrap, put it in the freezer room for about five minutes, at this time the taste of the red shell is more delicious.