Rizhao, Shandong: How to choose seafood? Listen to "Eating Goods"

@ 中中中中中中中: This topic is good! The seafood caught in Rizhao is delicious, such as shrimp, but the cultured taste is far from good. In Rizhao market, vendors often say that this is a big net, which means that he sells shrimps caught in the sea. Generally speaking, the real shrimp are caught in the sea, and the shrimp must be short, and the shrimp gun on the head is hard. If the vendors haven't tidied up, there will be some miscellaneous fish, shrimp, squid, seaweed and broken fishing nets.

@ Paida's happiness needs stars: the seafood caught in the sea and the seafood raised in the sea feel different. Fish in the sea adapt to the marine environment, will be stronger and taste different.

@ jingjingjingjing: The cultured shrimps are dense and compete for food, so the shrimp feathers will be incomplete.

@ Jingjing Jingjing: Lunjia is a foodie and loves seafood. First of all, saury, Rizhao local saury produces the most in spring and autumn every year. At present, swordfish on the market are mainly divided into local swordfish and southern Zhoushan swordfish. The local swordfish has thicker eyes, smaller head and mouth than the southern swordfish, shorter tail, basically silvery white body, no particularly bright luster, and no prominent bones on its back. Tropical swordfish have yellow eyes. Dad taught me.

And then Beaufort. At present, pomfret on the market are mainly divided into local pomfret and southern pomfret. The back and fins of the local bream are black, and the tail is very short. The fin of pomfret caught in the ocean is golden yellow, so you can easily see that you haven't eaten pomfret for a long time.

The main difference between local Spanish mackerel and southern Spanish mackerel is the color of the fish. The local fresh Spanish mackerel is blue-green, with obvious blue spots on its back. The back of Spanish mackerel in other places is gray-black, and the abdomen is white, and the back and abdomen of fish are obviously colored. The Luns don't like Spanish mackerel.

The abdomen of local crabs is bluish white and slightly protruding, while the abdomen of foreign crabs is pure white and flat. From the handle, the shell of local crabs is hard, while the shell of foreign crabs is soft. Most cultured crabs are produced in Rizhao, Qingdao and other places, which are smaller than those caught in the sea and have deeper shells. My mouth is watering when I write here.

I also want to remind everyone that seafood must be cooked when eating. Never eat seafood and drink beer, you will get gout, and don't eat it with fruit. Cheese with arthritis will try not to eat seafood, which will aggravate the condition. (Li Qing)