The scallop, also known as scallop and scallop clam, belongs to the family Chlamydomonas. Its shell is shaped like a fan, with neat radial stripes on the surface, and the colors are brown yellow, gray yellow and apricot yellow. At present, there are two kinds of belts on the market, one is live-raised belt with shell, and the other is chilled belt meat.

1? Selection of live-feeding tapes:

First of all, we should choose a belt with uniform shell color, luster and uniform size, but not too small, otherwise it will have little edible value because of less meat, and then see if its shell is open. The live belt will be closed under the influence of external force, and the one that can't be closed after opening is the dead belt, so it can't be selected.

2? Selection of chilled ribbon:

The chilled strips are generally rectangular ice cubes or granules frozen in units of 500g,1000g, and 200g. When purchasing, we should first look at whether their appearance is white, and then look at the yield, particle size and uniformity, whether there are many pieces and freshness after thawing before deciding whether to choose. Generally, the yield is about 70%, with white color, large and full particles, high freshness and no broken particles, or chilled strips with no more than 10 broken particles per 500g are qualified products.