A: Fresh shellfish or frozen food, if not properly handled and preserved, it is easy to deteriorate, corruption. Therefore, frozen food should be stored in the refrigerator as soon as possible after purchasing home. Fresh fish and shellfish must be properly pre-treated before they can be stored in the refrigerator. Fish can be processed by removing gills, internal organs and scales, washing with tap water, then cutting and packing according to the amount of each meal, and finally putting them into the refrigerator for storage in order. Shrimp can be removed from the grit first, wash and dry the shrimp with a dry cloth, add monosodium glutamate and egg white, potato starch, salad oil slurry, and then put into the refrigerator to be preserved, while shelled shrimp can be frozen or chilled by simply cleaning the exterior. Crab is the same. For mussels, wash the shells once with water, then put them in a bowl filled with water and a tablespoon of salt to remove the sand. Frozen scallops and peacock shells can be sent directly to the freezer or refrigerator.