Sea fish in the content of nutrients than river fish, nutritional value is slightly better. However, sea fish usually die quickly when they are salvaged from the shore, and it takes quite a bit of work and management to keep them alive, so fresh sea fish is much more expensive in terms of price.
What we see on the market as "chilled fish" is fish that is frozen in ice for the first time after being caught and then shipped to the market for sale. This kind of frozen fish, with its eyes still bright, solid body, bright color and less fishy taste, is the freshest and most flavorful fish in comparison.
We go to the aquatic market or supermarket shopping, often see a tag written similar to the "frozen Bohai Sea Spanish mackerel" or "chilled Hokkaido hair crabs" and other words, even if it is the same product, but also because of the "frozen" or "frozen". Frozen" and "chilled" the difference between the two words on the price difference.
It sounds like these two words are synonyms or synonyms, but after all, there is a difference in price, so what is the difference between chilled and frozen? We still ask Dr. Yantai Hai Zhongbao Sen to talk about:
First of all, frozen:
Take the meat products as an example, in the case of ordinary low-temperature freezing, below -18 ℃ storage, from room temperature down to below freezing in the process of the water in the meat products will be condensed to produce ice crystals, the meat in the freezer to leave the freezer after defrosting the process of thawing will also make the cellular part of the break, the surface of the meat will be dry The surface of the meat will dry out, and the meat will deteriorate, thus leading to poor taste.
Then come to talk about chilled:
And the concept of chilled is broader, can be discussed in conjunction with the current hot cold chain.
Still take meat products as an example, livestock in the slaughter, a short period of time will be the temperature down to 0 ℃ or so, and then packaged for transportation, in the transportation and storage process, are strictly controlled in a certain temperature range. During the whole process, the temperature of the meat product is always in the freezing point critical point, in order to maintain the softness of the meat, at the same time, the appropriate low temperature can prevent bacterial reproduction, so that the taste and nutrition are maximized to retain, so chilled food products are more nutritious and tasty than frozen products.
Thus, the freshness period of chilled food is much shorter than that of frozen food, and it needs to be transported as quickly as possible from the place of production to the destination, and even needs to be transported by air, so the logistic cost is higher, and the price is naturally more expensive than that of frozen food.
Of course, there are some special foods that need to be frozen, such as tuna and high-grade beef, which need to be completely frozen within 10 hours, with the center temperature dropping rapidly to -60 degrees Celsius, so that the water is completely solidified, preventing changes in quality due to fluidity, and ensuring that the meat is nutritious and of high quality.
This kind of chilling is more expensive than freezing.
After all the knowledge, how do you tell the difference between chilled and frozen fish?
Look at the eye of the fish.
Fresh fish eyeballs full and prominent, cornea transparent and bright, elastic; eyeballs do not protrude, cornea wrinkled, slightly cloudy or blood overflow in the eye of the second; not fresh fish eyes collapsed or shriveled, cornea wrinkled or ruptured.
The second look at the gills.
Fresh fish gill filaments clear bright red, mucus transparent, salty saltwater fish or freshwater fish earthy flavor, no odor; not fresh fish gills were brown or grayish-white, there is dirty mucus, with an unpleasant putrid smell.
Three look at the fish skin.
Fresh chilled fish fish skin intact, transparent mucus, scales glossy and closely attached to the fish body, not easy to fall off (pomfret, yellowtail, small yellowtail except); not fresh fish fish skin dull, dirty mucus attached to the surface, scales and fish skin detached.
Four press fish meat.
Fresh fish flesh is solid and elastic, finger pressure depression immediately disappeared, no odor, muscle cut surface has a glossy; not fresh fish flesh loose, easy to separate from the fish bone, finger pressure when the formation of the depression can not be restored, the finger can even be pierced through the flesh.