A Complete Guide to Seafood Shellfish Types, Prices and How to Choose Them
People today have a much higher standard of living, and many spend their free time enjoying big meals with friends, and seafood is one of the things they often go out to eat. Seafood shellfish usually tastes quite good and is highly nutritious, so what are the main types, and what about the prices? How do we choose seafood shellfish? Next, the editor will tell you all about it!
1. What are the main types of seafood shellfish?
There are many types of seafood shellfish on the market today, and the more common ones mainly include: deep-sea seafood, sea melon seeds (small clams), blood cockles, imperial concubine shellfish, razor clams, golden shellfish and so on.
2. How much does common seafood shellfish cost per jin?
Deep-sea seafood in Licheng District, Jinan, Shandong: 11 yuan/jin; sea melon seeds in Raoping County, Chaozhou, Guangdong: 82.5 yuan/jin; blood cockles in Raoping County, Chaozhou, Guangdong: 15 yuan/jin; imperial concubine shellfish in Licheng District, Jinan, Shandong: 8 yuan/jin; razor clams in Ganyu District, Lianyungang, Jiangsu: 19 yuan/jin; golden shellfish in Xiashan District, Zhanjiang, Guangdong: 5.7 yuan/jin; deep-sea seafood in Huancui District, Weihai, Shandong: 3.2 yuan/jin; starfish in Licheng District, Jinan, Shandong: 9 yuan/jin. (These prices are for reference only; the actual local prices should prevail)
3. How do you choose seafood shellfish?
1. When choosing, look for shellfish that have their tongue half out and pull it back in as soon as they are touched; these are alive and quite fresh, with delicious meat. Do not assume that a shellfish with an open shell is alive; if it does not react when touched by hand, it means it has been dead for a long time and is no longer fresh.
2. Generally speaking, shells that are tightly closed are mostly alive, especially fresh oysters, clams, scallops and mussels. But this is not always the case; when buying, it is best to smell them, and if there is no fishy or foul odour, they are generally fresh.
3. Try to choose shellfish with smooth shells. Compared with shellfish whose shells are uneven on the outside, shellfish with clean, smooth surfaces have less dirt attached to them and relatively less contamination.
4. Dietary taboos when eating seafood shellfish
1. Eating undercooked seafood shellfish
Some people think that the point of eating shellfish is tenderness, and feel that once cooked for too long it is no longer tender, so they just blanch it briefly and eat it, not knowing that raw shellfish may contain Vibrio parahaemolyticus, Vibrio vulnificus and other pathogens; it must be boiled in water for 4-5 minutes to be thoroughly sterilised and to avoid poisoning. Raw shellfish should certainly not be eaten at all.
2. Eating dead, non-fresh shellfish
Shellfish seafood itself generally carries a relatively high bacterial load, and because its protein breaks down quickly, once it dies the bacteria multiply in large numbers, and the unsaturated fatty acids it contains also tend to oxidise and go rancid. Eating it is bound to harm human health. Non-fresh shellfish also produce more amines and free radicals, and the threat they pose to human health is beyond words.
3. Eating shellfish of unknown origin
Shellfish also contain shellfish toxins, which are organic toxins accumulated in the body after the shellfish eat toxic microalgae in the water. The shellfish themselves have developed resistance to these algal toxins, but once humans accidentally eat shellfish containing algal toxins, they may be poisoned or even die. Therefore, when buying shellfish seafood, be sure to do so at a legitimate place of business, and do not eat shellfish seafood of unknown origin, so as to avoid accidental poisoning.
Alright, that is all for today's introduction to seafood shellfish. There are many types of seafood shellfish, so prices vary somewhat, but overall they taste pretty good. Still, you should not eat too much or eat them carelessly, and you need to pay attention to some related precautions!
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