How to distinguish the authenticity of Arctic sweet shrimp

How to distinguish the authenticity of Arctic sweet shrimp

Arctic shrimp is also called Arctic sweet shrimp. It is named because it is produced in the waters near the Arctic and has a light sweet taste. Arctic sweet shrimp is caught in the North Atlantic and frozen at sea to ensure freshness. At present, the most popular North Atlantic aquatic products in China and Japan, especially Iceland, are Arctic sweet shrimp caught in the waters near the Arctic. Raw Arctic sweet shrimp is a superior material for Japanese sushi. The red shell is dotted with two black eyeballs, which is particularly attractive. At present, the seafood sold to China is mainly cooked Arctic sweet shrimp. After the lively sweet shrimp is caught, it is immediately pre-cooked, graded, frozen and packaged on the ship. The whole processing process takes less than half an hour, which fully guarantees the freshness of the shrimp. Iceland's Arctic sweet shrimp smells like shrimp, tastes like shrimp, and chews like shrimp. Arctic sweet shrimp is different from the common sea shrimp in Xiamen. Each one is about the same size, the head is relatively large, and the paste in this part is very special, one by one, a bit like crab, the meat is delicious and sweet, and chewy. However, because sweet shrimps need to be imported, they are not always available every day. Arctic shrimps are the first choice for sashimi in Japanese restaurants or Cantonese restaurants. Compared with other shrimps, Arctic shrimps are more nutritious, especially because they grow in the deep sea and are completely natural wild shrimps. They are immediately cooked, packaged, and frozen with seawater after being fished out. It is said that the whole process does not exceed half an hour, which fully maintains the freshness of the shrimps.

1. The color must be ruddy. If it turns white, it means it has been stored for a long time. Or the storage temperature is not right.

2. The shrimp whiskers must be relatively complete. If the shrimp head whiskers are basically gone (bald shrimp), it means that the shrimp has been selected by thousands of people (as the saying goes: barking here and there), and the hygiene cannot be guaranteed.

3. Shrimp size standards: generally 80+ (80-90 per kilogram, this type of shrimp is relatively rare and expensive); then 90+ (90-120 per kilogram, this type of shrimp is more common. It is a larger variety of Arctic shrimp); then 120+ belongs to the smaller variety of Arctic shrimp (more than 120 per kilogram, the price is relatively low, and most of the low-priced shrimp on the market are this type of Arctic shrimp.

4. Arctic shrimps are frozen cooked shrimps on the ship, and they can be eaten after thawing, and they are delicious. After being cooked at home, the shrimp meat is very elastic and the taste is not as delicious as when it is eaten directly after thawing. The chewiness of the Arctic shrimp meat has nothing to do with the shrimp. It has a lot to do with the cooking time.

5. Arctic shrimps are divided into head roe (summer) and belly roe (winter) due to different fishing seasons. The shrimp meat is equally delicious, but the difference is that the head of the head roe has roe, which can be eaten. There are special hobbyists. The roe of belly roe shrimp is the shrimp eggs that are about to mature, and they are in the shrimp's abdomen to be laid, which can also be eaten.

6. Arctic shrimps are small but have all the internal organs. All the internal organs are in the head, so the shrimp head has all kinds of flavors. Please be careful when eating. Rich people, please just throw away the head. For example: bile tastes bitter. You will say that shrimps are bitter after you eat them. There is a mixture of seaweed and digestive juice in the shrimp's stomach. The taste is sour or other flavors (this taste is related to the shrimp food).