a guide to choosing seafood: from catching to cooking

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there are many ways to get seafood, from fishing on the side of a fishing boat to buying it in a supermarket, but no matter which way you go, you can't do without the selection and storage of seafood. first of all, we need to understand the characteristics of eating seafood raw. fresh seafood has firm and elastic meat and is not sticky to the touch, which are all signs of freshness.

during the selection process, we also need to carefully observe the speed of the seafood. fish, shrimp, crab or shellfish, which move quickly, often represent higher freshness. in addition, weight is also an important indicator. after the seafood dies, nutrients such as protein are decomposed, which will reduce the weight. therefore, seafood that is heavier is usually fresher.

of course, you also need to pay attention to the storage method of seafood. fresh seafood is best eaten immediately, but if you cannot finish the seafood you buy at home, it is recommended to store it in the freezer of the refrigerator and defrost it each time to avoid the impact of repeated thawing and freezing on the meat quality.

for consumers who want to save costs but still want to eat fresh seafood, quick-frozen seafood is a good choice. although the quick-freezing process may cause some changes in taste, the freshness and nutritional value are still relatively high, and its storage convenience and price advantage are also worth considering.

in short, whether you are at the fishing site, buying on the shore, or buying in the supermarket, you must carefully observe the characteristics of the seafood and master the correct processing methods so that you can enjoy delicious seafood and maintain a fresh taste during the cooking process.