Grown in 150 meters deep ice cold water, the Arctic shrimp is pure and natural without any pollution, the taste is extremely delicious, no need for too many seasonings, and the original taste alone is endlessly evocative. I don't know if you have noticed that the Arctic shrimp we bought are cooked, why are arctic shrimp cooked? Why do Arctic shrimp have black heads? How to pick arctic shrimp? How to store Arctic shrimp? How do Arctic shrimp thaw? What are the ways to eat Arctic shrimp?
Arctic shrimp is also known as cold-water shrimp, Arctic sweet shrimp, scientific name northern long-fronted shrimp (pandaius borealis). It is mainly produced in the Arctic Ocean and the North Atlantic Ocean, and is all wild shrimp. The main fishing countries are Canada, Greenland, Denmark, Iceland and Norway. Arctic shrimp grow in an icy seawater environment at a depth of 150 meters, growing slowly, and it takes 3 to 4 years to grow to the size required for commodities, so the meat is very compact and the body shape is smaller than that of the average warm water shrimp, with an average of about 120-150 per kilogram. Cooked Arctic shrimp is pink in color, tight in flesh, and sweet in taste, so it is also called Arctic sweet shrimp in China.
This is due to the way Arctic shrimp is fished. Arctic shrimp grow in the deep seas of the Arctic Ocean and the North Atlantic Ocean, and large pelagic fishing vessels catch more than a dozen to hundreds of tons at a time. Because it is impossible to unload goods ashore far from the ocean, in order to ensure the nutrition and freshness of Arctic shrimp, it can only be quickly cooked and frozen on board.
Fishermen who go to the Arctic to catch fish and shrimp are pre-cooked, graded, frozen and packaged on board by the staff responsible for cooking shrimp, and the whole process takes less than half an hour, then sprinkle some salt, and finally mix the salt and shrimp by hand. The reason for this is to preserve the sweet taste of Arctic shrimp to the best of its ability, as well as its nutritional value.
Therefore, the Arctic shrimp we received has been cooked, and it can be eaten after natural thawing and washing, which is not cold or fishy. In addition to being delicious and powerful, there is also a hint of sweetness.
Arctic shrimp grow on the seafloor 150 meters, or even below 250 meters, and feed on zooplankton in the deep sea. These deep-sea zooplankton do not see sunlight all year round, so they are brown and black. The stomach of the Arctic shrimp is not in the abdomen like that of ordinary marine fish, but is located on the head. After preying on these zooplankton, their heads (i.e., stomachs) naturally appear faintly brown or black, especially when they are full. Some female shrimp even have mature shrimp seeds in their ovary, and the heads of these shrimp also take on a dark green color.
Arctic shrimp is directly caught from the deep sea with large trawls, sometimes due to the rapid speed of netting, the water depth of the Arctic shrimp life changes greatly in a short period of time, due to the rapid change of atmospheric pressure, it is easy to cause the shrimp head (stomach) to rupture, and the internal zooplankton also spread. In this way, the originally vague black stomach contents (zooplankton) are revealed, which is the real reason for the so-called "black head". Therefore, "blackheads" are plankton in the deep sea, because they also grow in the pure, pollution-free Arctic and North Atlantic deep seas, so like Arctic shrimp, there is no harm.
At some points of the year, the proportion of blackheads is higher, while in others there is no blackheads at all, due to the different feeding and spawning cycles of the captured Arctic shrimp.
1. Watch the color
When buying arctic shrimp, be sure to observe its color, if the color of arctic shrimp is red, then this arctic shrimp is relatively normal, if its color is pink or yellow, in white and other colors, then this background is problematic, in the purchase must polish their eyes, carefully observe its color, must ensure that it is red to buy, if not then can not buy.
2. Smell the taste
By smelling can also distinguish whether the arctic shrimp is fresh, the taste of arctic shrimp is more natural, there is a fresh taste, not very pungent taste, if the smell is relatively fresh, then you can buy with confidence, but if the arctic shrimp smells strong fishy, then this arctic shrimp has a certain problem, not very fresh, not recommended to buy.
3, look at the quality of the meat
Arctic shrimp is cooked and frozen, after thawing, if its shrimp shell is relatively tight, then it means that this Arctic shrimp is relatively high-quality, relatively fresh, you can buy with confidence, but if you find that after thawing its shell is relatively thin, some similar to gelatinous or sponge-like, then like this Arctic shrimp is unqualified, is not fresh, usually in the purchase must observe its flesh quality. By looking at its flesh, you can roughly tell if the Arctic shrimp is fresh or not.
High-quality Arctic shrimp can ensure its nutrition and deliciousness, so we must master the correct method when buying and selecting Arctic shrimp.
Arctic shrimp storage temperatures are recommended to freeze below minus 18 degrees Celsius. And keep in a confined space, otherwise it is easy to fade and dry after a long time. Can be divided into sealed plastic bags and stored for about 3-6 months.
When thawing, remove the Arctic shrimp from the refrigerator and place it at room temperature to thaw it naturally (remember not to soak it in water, especially not in hot water, because that will lose the original delicious taste of the Arctic shrimp). When the temperature is high in summer, do not thaw directly at room temperature, but should be slowly thawed in a crisper cabinet of 0 ~ 4 ° C, so as to maximize the taste and freshness of Arctic shrimp.
1. Incandescent arctic shrimp
Add water, green onion, ginger, cooking wine and lemon slices to the pot, boil on high heat for a while, add vinegar, sugar, soy sauce and ginger to the bowl to make a dipping sauce; put the shrimp in spice water and cook slightly, then fish out the plate and add the dipping sauce.
2. Arctic sweet shrimp salad
Ingredients: Arctic sweet shrimp, oranges, small tomato pieces, Italian oil, vinegar, salt, mixed lettuce.
Directions: Place oranges, small tomato pieces, Italian oil, vinegar and salt in a bowl and stir well, plate the mixed lettuce, add the sweet shrimp and dip in the vinegar sauce.
3. Arctic sweet shrimp sashimi
Ingredients: Arctic sweet shrimp, oyster sauce, sesame oil, vinegar, soy sauce.
Directions: Add 1 tbsp soy sauce, 1/2 teaspoon oyster sauce, 1 tsp vinegar, 1 tsp sesame oil to a bowl with sashimi dipping sauce, dip in Arctic sweet shrimp, or drizzle the seasoning into the sweet shrimp.
4. Crispy Arctic shrimp
4.1, when the Arctic shrimp is thawed to 70% or 80%, sprinkle with dry starch and mix well;
4.2, from the pot to burn the oil, the oil temperature is 70% or 80% hot, put in the shrimp, fry until the surface is golden brown, fish out and then re-fry and take out (high heat and quickly fry).
4.3, leave the bottom oil in the pot, dried pepper, peppercorns fried;
4.4: Add minced garlic, minced ginger, wood ear fungus, cabbage, green pepper and stir-fry, pour in the fried shrimp, season, stir-fry well, and then you can get out of the pan.
5. Lemon sweet shrimp of the Arctic
Arctic sweet shrimp natural thaw, cut 2 slices of lemon, squeeze the lemon juice into the bowl containing the shrimp, the shrimp slightly marinated; take advantage of the pickling time to peel the garlic, cut the minced garlic, do not want to pickle friends can also not pickle, to the back of the frying time directly squeeze the lemon juice into the pot and stir-fry can also be. It's just that the pickling is better. Put oil in the pan, heat it up and sauté the minced garlic until fragrant, then add the marinated sweet shrimp, squeeze some lemon juice, put a small spoonful of salt, and fry for about 2-3 minutes (because the sweet shrimp itself is cooked) and you can eat it.
6. Grill the Arctic shrimp
Arctic shrimp are naturally thawed, washed clean and dried and spread flat on a baking sheet lined with oiled paper. Bake in the oven at 200 degrees for seven-eight minutes until the shrimp come out of the water, control the water out, brush a layer of oil, you can brush a little more, bake out will be crispy. After brushing the oil and sprinkling salt, sprinkling a small pinch is enough, the shrimp has a taste, there are black pepper crushes can be sprinkled, very plus Oh! Turn 180 degrees and bake for about 10 minutes until crispy. Each oven has a different firepower, and the next few minutes need to look at the paste, if the 10 minutes are not crispy, add a few minutes. The grilled Arctic shrimp in this way are fresh and crispy and especially delicious!
7. Shrimp egg pulling
Pick a medium-sized Arctic shrimp and peel the head, prepare the quail eggs for later; the pot is ready. With absorbent paper, brush the oil in the hole to be made. Make a few rubs in a few small pans; beat the quail eggs quickly, do not keep on the high heat, and press the prepared shrimp into the egg quickly, the speed should be as fast as making an octopus roast, and the yolk on it can be slightly colored. No need to season, the Arctic shrimp itself has a light salty taste, fresh and rich flavor, and it is really delicious with Thai bell pepper sauce! It can also be served with cheese powder and garden salad dressings.
8. Stir-fried shrimp in coconut shelter
Ingredients: 250g of arctic sweet shrimp, breadcrumbs, coconut, ginger, green and red pepper, a section of green onion, coriander, garlic, 5ml of cooking wine, a small spoonful of white pepper, a little corn starch, a suitable amount of salt, a suitable amount of cooking oil.
Method: Arctic shrimp are naturally thawed in advance; use kitchen paper to dry up the water, then add cooking wine, white pepper, grasp and pinch evenly by hand; add a little corn starch, mix the shrimp well, so that the surface of each shrimp is evenly wrapped with a thin layer of starch; pour an appropriate amount of cooking oil into the pot, heat on high heat until there are many small bubbles, put the Arctic shrimp under the pot, and fry on high heat. Fry until the surface of the shrimp is golden brown and the volume expands, and it can be fished out. Put the fried shrimp on kitchen paper, suck off the excess oil on the surface, set aside; green and red peppers cut into small pieces, ginger and garlic peeled, cut into finely chopped; leave the bottom oil in the pot (you can cook slightly more than usual), put the onion ginger garlic and pepper under the pot, sauté on low heat; fry until the garlic is golden brown, the aroma is strong; pour in the breadcrumbs, continue to stir-fry over low heat, until the bread bran becomes golden crispy pine; add the shrimp that was processed before, turn to medium heat, and stir-fry continuously; add the coconut minced and salt, continue to stir-fry, Until the surface of each shrimp is evenly coated with breadcrumbs and minced coconut, turn off the heat and serve on the plate. When serving, sprinkle with some chopped parsley.
9. Fish mushroom arctic shrimp balls
Ingredients: 260 grams of fish fillets, 10 arctic shrimp, cooking wine, pepper, onion and ginger powder, a little salt, 1 egg, breadcrumbs, vegetable oil.
Directions: Thaw the Arctic sweet shrimp and fish separately, chop the fish into a puree with a knife, or stir into a puree with a blender, and add cooking wine, white pepper, green onion and ginger powder and salt to the fish to taste. Peel off the shell of the arctic shrimp, put an arctic shrimp in the fish mushroom, and wrap the fish mushroom into a ball of the same size. Prepare the eggs and breadcrumbs, beat the eggs, put the kneaded arctic shrimp balls into the egg mixture and wrap them in a layer of egg mixture, then wrap a layer of chaff and complete all the shrimp balls in turn. Pour the right amount of oil into the pan, add the shrimp balls and fish mushrooms when the oil is boiled until it is five minutes, and fry until the shrimp balls are golden brown. The fried shrimp balls are sucked in oil in kitchen paper, plated, and served with your favorite tomato sauce or salad dressing! Take a bite, tender on the outside, one shrimp in one bite! Especially young children love to eat.
10. Kunomiya katsu sushi rice
Ingredients: 3 salmon slices, 3 tuna, 2 sea urchins, 1 egg, a little Japanese seaweed, a little seaweed, a little chives, 3 arctic shrimp, a little salmon roe, a bowl of sushi rice, a little wasabi sauce, a little sushi soy sauce.
Directions: Put the sushi rice into a square bowl or porcelain dish, gently press flat, press out the nine square grids with a scraper or knife, stir the egg liquid to make a thin quiche, cut into strips and let it cool for later. Dice the fillets and set aside. Shell and dice arctic shrimp and set aside. Arrange the nine ingredients in a bowl to form a nine-square grid, garnish with a little wasabi sauce, pour sushi soy sauce before eating, mix well and eat.
Have you learned about the knowledge of Arctic shrimp, the 10 ways to eat Arctic shrimp, there are home-cooked versions, there are tall Japanese dishes, there are also Hong Kong-style methods, which way do you like to eat? Feel free to leave a message in the comments section.
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