@ 京京京京京: This topic is good! The seafood caught in Rizhao is very 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 shrimp caught in the sea. Generally speaking, the real shrimps are caught in the sea, and the shrimps must be short, and the shrimp gun on the head is hard. If the vendors haven't sorted it out, there will be some miscellaneous fish, small pippi shrimp and small squid, and some things such as seaweed and broken fishing nets.

@ Paida's happiness needs stars: the seafood caught in the sea and cultured in the sea have different handfeel. The fish in the sea will be stronger and taste different if they adapt to the marine environment.

@ 京京京京京: The cultured shrimps are relatively dense and compete for food, so the shrimp hairs will be incomplete.

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

Then there are pomfrets. At present, pomfrets on the market are mainly divided into local pomfrets and southern pomfrets. The back and fins of local pomfrets are all black and the tail is short. The fin of pomfret caught in the ocean is golden yellow, so you can easily tell 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 body. 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, the belly is white, and the back and abdomen of the fish are clearly colored. The Luns don't like to eat Spanish mackerel.

The belly of the local crab is bluish white and slightly protruding, while the belly of the foreign crab is pure white and flat. From the hand feel, the shell of the local crab is harder, while the shell of the foreign crab is softer. Most cultured crabs are produced in Rizhao, Qingdao and other places, which are smaller than those caught in the sea and have darker shells. When I write here, my saliva will come out.

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 with fruit. The cheese with arthritis will try not to eat seafood, which will aggravate the condition. (Li Qing)