The skin of wild grouper is lighter and brighter, and the fish is white after cutting. Even if it can't be eaten for a while, it will still be beautiful white after being kept fresh in the refrigerator for a few days. The color of the cultured grouper skin is dark gray, and it can be seen that the color of the fish is a little gray after cutting.

99% of the Su Mei fish sold in the market are fake, and the real Su Mei fish is very rare, and the cut price is very expensive. When buying Su Mei, you must pay attention to two irregular black stripes on its eyes.

shrimp

Judging from the appearance, wild shrimps swim in the sea, and the shrimps must be long, yellow for males and green for females, and the shrimps must be 2-3 times as big as their bodies. In contrast, the shrimp whiskers of cultured shrimp are much shorter than those of wild shrimp with the same size. Judging from the taste, the shell of wild shrimp is very hard, and after cooking, you can feel the shell of shrimp like a thick layer of armor, which is very difficult to bite. And cultured shrimp, shrimp shell is very thin, easy to bite after cooking, just like a thin layer of crispy skin. Shrimps are all wild and have not been farmed so far. However, most of metapenaeus ensis and prawns are farmed, which are rare in the wild and expensive.

crab

1, the method of distinguishing wild crabs from cultured crabs

In the case of cream crabs, as cultured cream crabs are kept in mud ponds, there will inevitably be mud attached between the joints of their crustaceans and feet, which is the easiest to distinguish from wild clams with clean and slippery shells. Although the meat quality of cultured cream crabs is no better than that of wild crabs, it is a great boon for those who like to taste crab roe.

2. Method of selecting crabs

(1) Press the crab shell to distinguish the firmness of the meat. Based on the consideration that the crab affects the firmness of the crab meat before and after shelling, you can press the hardness of the belly shell at the top of the crab navel with your thumb or pinch the hardness of the ankle joint of the crab when selecting the crab meat. In addition, crabs of the same size, the heavier the meat, the stronger the meat. If the weight is less than the size, most of them are empty-shell crabs.

(2) Distinguish the male crab from the female crab to see the crab's abdominal shell. The round navel is the female crab, the pointed navel is the male crab, and occasionally there is a half-pointed and semi-round navel. At first glance, it is thought to be a yin-yang crab, but it is actually a virgin crab with a developing round navel! There are not many yellow crabs in virgin crabs, and most of the yellow crabs are standard round umbilicus. If they are wide round umbilicus, they are flowering ovulation crabs, and nine times out of ten are empty shells. There is another trick for insiders to pick crab roe. Generally, the belly shell of crabs is white. Once the mating period is reached, the crab roe of female crabs will smudge on the belly shell, with a little yellow on the white background. Another way is to grab the crab and look at it in the light. You can see the amount of crab yellow through the light.

(3) It is best to be energetic and vigorous, dying, or goods that move only when the crab's feet touch. Of course, it is not as good as the whole crab that can move and be alive and kicking. If you want to eat fat and sweet crabs, you must observe the activity of crabs!

Hele Crab, one of the four famous dishes in Hainan, is actually the blue crab produced in the sea area around Wanning, Hainan. It is not much different from the blue crab produced in other areas in appearance, so it is difficult to distinguish it. However, due to the superior growth environment, the paste is full of meat and fat, and other crab species are rare. Other crab species are Eriocheir sinensis, Eriocheir sinensis and Eriocheir truncatum, which are relatively low in price. Among them, Eriocheir sinensis and Eriocheir truncatum are partially cultured, while Eriocheir truncatum is basically all wild.

abalone

Most of the abalone sold in the market is farmed, so the price is low. Because of the irreversibility of abalone shell color, we can judge the origin and wild of abalone by it. Therefore, the easiest way to distinguish wild abalone is to see if its shell is brownish. Secondly, there are some differences in taste. Wild abalone tastes tough and elastic, but cultured abalone is a little less.