Aquatic frozen goods varieties are mainly fish, shellfish, shrimp, meat, crab, algae.

1, fish

Boss fish, yellow croaker, monkfish, plucked fish, gagi fish, sea floater octopus, sardines, red head fish big head fish, chang fish, pointed fish, swordfish, Mr. Fish, noodle fish, black fish, throw bar fish, pike, pangasius carp, red swordfish, river swordfish, miscellaneous fish, osmanthus, big head fish, big head fish, nine rabbit fish, fathead fish, dish fish head, tuna, octopus, island fish , Tongle Fish, Octopus, and Wooly Fish.

2, shellfish

Xiaoyi shellfish, red Ri Luo, red fan Bao, tamarisk king, large conch, small seafood, Korean snail, Ubao snail, bird shell, navel snail, swan eggs, mango shellfish, white cloud shellfish, butterfly shellfish, Baihua Shellfish, Miss shellfish, Tiger shellfish, red shellfish, Longan Shellfish, Glass Shellfish, hairy Fresh Seed, hemp corbicula, oyster shells, red shell, Arctic Shellfish, elephant trunk shellfish, sea red, hairy red sea, small sea waves snails, fragrant snails, fragrant wave snails, spicy wave snails and so on.

3, shrimp

Lobster, lobster, prawns, prawns, shrimp, prawns, prawns, sea shrimp, Lugu shrimp, bamboo shrimp, peach blossom shrimp, shrimp, shrimp, shrimp, and so on.

4, meat

Bird shellfish, clam meat, oyster meat, fresh scallop meat, scallop meat, sand fresh meat, eel meat, sea intestines, hairy clams, squid whiskers, fresh fish miscellany, fresh fish maw, mackerel roe, swordfish roe, sandfish brains, stinging head, stinging skin, fresh stinging, sandfish maw, Mr. Fish, tamarisk mouth, kung fu dishes, sea cucumbers, abalone, shark fins.

5, crab

Pike crab, green crab, hairy crab, red crab.

6, algae

Sliced kelp, sea fungus, kelp buckle, longbeard, kelp.

Expanded information:

Aquatic freezing commonly used freezing methods:

1, ship freezing

Now a lot of seafood in the fishing, seafood fresh state, immediately on board the ship for processing, after low-temperature freezing, maximize the quality of seafood, after thawing, can present a fresh taste and full of nutrients, freshness and even better than those who go through long-distance transportation of live seafood. In general, the modern ocean fishing, will use the "boat frozen" way.

2, shore freezing

This is the opposite of "ship freezing" a way of freezing, as the name suggests, seafood is caught on the ship by adding ice, so that the seafood to maintain a low temperature, with the fishing boat drifting back to the boat docked, then the seafood to be frozen (in the process, can not guarantee that the seafood's texture and nutrition). (in the process, the taste and nutrition of seafood can no longer be guaranteed).

This freezing method, if it is a distant sea fishing, can not guarantee that the seafood is fresh, the return trip in the case of death is normal; if it is a coastal fishing, the mortality rate of seafood will be lower. After the seafood is landed, large fishing companies will sort it and then freeze it. Of course, the quality of shore-frozen seafood is not comparable to ship-frozen seafood.

3, raw frozen

Raw frozen, as the word, raw seafood directly low-temperature ice-free frozen, most of the fish and seafood can be raw frozen.

4, cooked frozen

cooked frozen, that is, the seafood caught (crustacean seafood) with seawater cooked, and then quickly low-temperature ice-free freezing. Common cooked frozen seafood are Arctic shrimp, Arctic shellfish, bread crabs, king crabs, lobsters and so on.

5, scalded

Scalded, is the seafood caught (crustacean seafood) with seawater scalded, that is, "half-cooked", and then quickly low-temperature ice-free freezing, the common scalded frozen seafood are lobsters, mussels, emerald snails and so on.

6, dead frozen

This freezing method is helpless: some small fishing boats, due to the ship does not have advanced refrigeration equipment, can only add ice to keep the seafood at low temperatures, coupled with a long time to catch seafood, can not return to the ship in a timely manner, may be through the professional transport ship to carry seafood, which is very difficult to keep seafood in the process of freshness. -The most common scallop, but still quite tasty.