Argentine red shrimp, Latin name "Pleoticus muelleri", the English name "Argentine red shrimp", belongs to the phylum Arthropoda, crustaceans, decapods, tube whip shrimp family. It belongs to the phylum Arthropoda, Crustacea, Decapoda and Tubifexidae. Its body length of 100 to 200 millimeters, weighing 25 to 100 grams, born with a red body, mainly distributed in the southwest Atlantic Ocean, growing in the cold environment of 200 meters underwater, to algae, plankton, etc. for food.
Fishing Argentine red shrimp fishing method is trawling, mainly by Argentina and Brazil, the two countries fishing, mainly caught by Argentina (Brazil only began fishing in 2011, production is very small). Argentina adopts a fishing quota system. The Argentine red shrimp catch in 2015 was 140,000 tons, and its important export markets are Spain, China, the United States, Japan, Italy and Brazil.
1, what is boat frozen? Can boat-frozen red shrimp really be eaten raw?
Argentine red shrimp on the market, we often see the word "boat frozen", and was told that the boat frozen Argentine red shrimp can do sashimi to eat. So, "boat frozen" is what? Is it really that fresh? "Ship frozen" simply put is seafood is caught on board after the initial treatment will be immediately on board for emergency freezing. The opposite is "land frozen". "Land freezing" refers to the seafood ashore and then frozen. Generally speaking, ocean fishing will choose ship freezing, while offshore fishing will choose land freezing. Ship-frozen seafood freshness is land-frozen seafood can not be achieved, the price is relatively more expensive. Most of the exported Argentine red shrimp is boat-frozen, especially in Japan and other places, only boat-frozen to ensure the freshness of the sashimi and hygiene.
Red shrimp caught up, through the ship's expensive freezing equipment, directly to -30 ℃ or -40 ℃ ultra-low temperature freezing, not only can inhibit bacterial activity, but also allows the shrimp in the protein in the -30 ℃ when the time to automatically drain the acid, so that the purines greatly reduced.
The investment required for a ship-freezing fishing vessel with equipment that meets the standards is not inexpensive. In general, the total investment of a ship in the 3 million to 5 million U.S. dollars, the length of the ship 35 to 55 meters, each with 25 to 50 people on board, according to the size of the ship fishing capacity, processing capacity, low-temperature storage capacity will vary. Most of the ship frozen Argentine fishing boat (about 80%) length of about 35 meters, a day can be frozen 8 to 10 tons, the storage capacity of about 70 tons, loaded that is returned to unloading.
Red shrimp in the fishing on board, will immediately carry out the following operations: cleaning and screening on board → grading and boxing → ultra-low temperature freezing → packaging out of the frozen → ship minus 25 ℃ cold storage storage.
The ship frozen Argentine red shrimp can only be eaten raw, low temperature thawing to the degree of 8 points taste just right. If the Argentine red shrimp completely thawed, eaten raw is a little soft, suitable for cooking after eating.