Hairy shrimps are widely distributed in the coastal areas of China, and people's common shrimp paste, shrimp oil, shrimp skin and other products are made from this delicious shrimp variety. Penaeus monodon is 20% higher in astaxanthin than common shrimp, and its body is rich in dark brown and khaki stripes, which is a common shrimp species in the world.
Pandalus borealis is a pure wild cold-water shrimp from the Arctic Ocean and the North Atlantic Ocean. The area where this shrimp is distributed and produced also makes the taste more fresh and sweet because of the deep environment. Shrimp can be cooked by braising, frying or grilling, and it is rich in astaxanthin, magnesium and other nutrients.
Method of selecting shrimp
1, fresh shrimp: fresh raw shrimp, with complete body shape, transparent and bright shell, bluish white or bluish green body surface, clean and free from pollution and sticky substances. The beard is intact and the foot is curled. The head section is closely connected with the body, and the body is tight, tight and resilient. Translucent section, complete internal organs, no abnormal smell.
2. Stale shrimp: Stale shrimp or deteriorated raw shrimp, with dull shell, red body color change, soft body, sticky substance attached to the exterior, easy detachment of head and body, separation of crustacean and shrimp body, soft and sticky meat, and dark white or reddish cut surface. The internal organs dissolve and smell fishy, and when it is seriously corrupted, it smells like amine.
3, fresh cooked shrimp: fresh cooked shrimp, the meat is white and often reddish, the appearance is neat, the shrimp tail is curled downwards, there is no broken phenomenon, there is a normal aroma, and the taste is fresh and tender. Shrimp cooked after death has elongated limbs, no curly tail, unclean appearance and common breakage. Old and deteriorated cooked shrimps have stiff meat, decreased flavor or peculiar smell, and even stink, and their shells turn black.