Types of seafood
1. Fish (live)
Daihuangyu (yellow croaker) Yafu (smallmouth bass) turbot (sea blackfish) Mr. Fish Miss Fish (eel) Sea Catfish (catfish) Sea Roubaix (rabbitfish) Sea Boss Fish (leatherback) Pickerel Fish (slimefish) American Red (Red American) Crab Mussel (mussels) Live Big Abalone (abalone) Live Small Abalone (abalone) Live Sea Cucumber (sea cucumber) Live Sea Gut (sea intestines) Live Turtle (sablefish)
2. Fish (Chilled)
2. p>Sandfish Big Crowfish Big Eel Big Luzi Salmon Small Mouth Fish Rod Fish Boss Fish Yellow Croaker Ankang Fish Battered Fish Gaji Fish Sea Fish Octopus Sardine Fish Red Head Fish Big Head Fish Chang Fish Tip Fish Swordfish Mr. Fish Noodle Fish Black Fish Throwing Fish Barracuda Pike Pangasius Carp Red Swordfish River Knife Fish Miscellaneous Fish Cinnamon Fish Big Head Fish Big Head Fish Nine Rabbit Fish Fathead Fish Dish Fish Head Tuna Tuna Eight Scallop Fish Island Fish Tong Lei Fish Eight Fish Claws Wullet
3. Shellfish (Fresh and Live)< /p>
Hai Yi Fish
Haiyi shell, red lilo, red scallop, tamarisk king, big conch, small seafood, Korean conch, bird shell, navel conch, swan's egg, mango shell, white cloud shell, butterfly shell, wildflower shell, Miss wildflower shell, tiger shell, red longan shell, glass shell, hairy fresh seed, hemp clam, sea oyster shell, red shell, arctic shell, elephants' plucked list, sea red, hairy sea red, little tamarisk, pencil tamarisk, small seafood, little person, fresh, horseshoe shell, black bull's-eye, clam with scallops, red seed
Small conch, scented snail, scented snail, hot snail Sharp conchs, snails, sea hare, flower snails, steel snails, mussels, white clams, sea screws, snail snails, fresh seaweed, lobster, deer's foot seaweed, seaweed threads, kelp slices, sea fungus, kelp buttons
4. Shrimp
Lobster, lobster boy, kippers, skinned prawns, green prawns, sea prawns, lugu prawns, bamboo shrimp, peach blossom prawns, small river prawns, small red prawns
5. Meat (chilled)
Bird's nest meat, big clams, oysters, freshly diced shells, scallop meat, sand Fresh Meat Eel Meat Sea Intestine Clams Fresh Fish Whiskers Fresh Fish Miscellany Fresh Fish Maw Green Fish Roe Swordfish Roe Sandfish Brain Sting Head Sting Skin Fresh Sea Sting Sandfish Maw Mr. Fish Meat Tamarisk Mouth Kung Fu Vegetables
6. Chilled Classes (Chilled)
Shuihaifa Cucumber Shrimp Whip Dog Whip Fish Tendon Fish Intestine Fish White Fish Maw Sand Fish Skin Ling Fish Skin Sand Fish Throat Silkworm Pupae Male Fish Brain Fish Brain Red Fish Roe Simmered Fish Roe
Common Dried Seafood What are the Varieties of Dried Seafoods
Common dried seafood:
1, shrimp
dried seafood of high-quality shrimp, its color yellowish or light red, bright and shiny, salty light, shrimp meat curved, large and uniform, dry, no shrimp shells, no impurities.
2. Shrimp skin
High-quality dried seafood shrimp skin, light yellow in color, shiny, large and uniform (more than 50px), complete head and tail, dry and free of impurities, light salty taste.
3. Dried oysters
Dried seafood of high quality dried oysters, its color is yellowish, glossy and fresh, large and plump, even in size, not broken and not crushed, dryness is sufficient, fresh taste.
4. Dried razor clams
Dried razor clams of high quality dried seafood are yellowish in color, large and plump, not broken, fresh and light in taste, dry enough, no sandy debris, clean and hygienic.
5, dried clams
dried seafood of high quality clams, the color of light white and yellowish, large body is not broken, dryness is sufficient, freshness, light salt, fresh taste
6, dried conch
dried seafood of high quality conch, the color of the yellowish glossy, clean meat without viscera, dryness is moderate, fresh taste, no odor, clean and clean.
7, Tempeh
The quality of dried seafood Tempeh, its color is reddish yellow or yellowish white with light, large body fat, shellfish body integrity rate of 80%, dryness is sufficient, the taste is fresh and light and a little sweet, no debris, foot silk.
8, dried shellfish
dried seafood of high-quality dried shellfish, its color yellowish, milky white, glossy, large and uniform column of meat, complete form, clear fiber, hard, no cracks, debris, salt light, aroma.
9, dried squid
Dried seafood of high quality dried squid, its color is light pink, translucent, clean and glossy, body length of 500px or more, the piece is large and intact, the edge of the slightly curled, dry and hard, difficult to bend, with aroma.
10, dried cuttlefish
dried seafood of high-quality dried cuttlefish, its color is yellowish brown, translucent, clean and glossy, body length of 500px or more, the piece is large and complete, well-proportioned and spreading, the piece is thick, dry and hard, and has a fragrance.
11, dried silverfish
The dried seafood of high-quality dried silverfish, its color milky white, large and uniformly dried strips, straight, neat and dry, rich in aroma.
12. dried sea cucumber
dried seafood of high quality dried sea cucumber, its shape is large and hard, spiny cucumber 500 grams / 35 branches or less, dry and glossy, no sand in the belly
13. fish maw
dried seafood of high quality fish maw, the color of yellowish or milky white, semi-transparent, the slice of the large thick and intact, in the dry and hard quality, knocking the sound
14. Seaweed
dried seafood of high-quality seaweed, its color purple glossy, dry into the cake, thin and tightly packed, no sediment, seaweed flavor
15. dried abalone
dried seafood of high-quality abalone dry, its color pink or yellowish, glossy and translucent, the body shape of the large complete and uniform, meat firm and full of dry, aroma.
16. kelp
dried seafood of high quality kelp, its color dark green, brownish-green, leaves grow wide and thick, neat, hard and tough, dry, no impurities, sand, strong aroma. lansehaiyang/news/hc/125
What are the common types of seafood
Fresh a variety of species, including: fish ( marine fish, freshwater fish), shrimp, crabs, snails and shellfish, cephalopods (octopus, squid, squid) and so on.
Question added: What does dried seafood include?
Supplementary answer:
The varieties of dry seafood and the method of selection:
1, jellyfish skin: soaked in cold water, will be soaked and washed after the jellyfish skin, drained, put into 80 ℃ water pot out of the water, out of the water in the process, the temperature of the water should always remain between 70 ℃ and 80 ℃. After about 30 seconds, the jellyfish head starts to shrink. At this point, the jellyfish skin is poured out, cooled, and then immersed in an aqueous solution of vinegar essence with a concentration of 1/500 (in summer, the concentration of the aqueous solution can be increased appropriately, and the water is covered with a block). After a few hours of immersion, the jellyfish head returns to its original form and becomes very brittle. The vinegar essence of the aqueous solution is poured out and replaced with fresh water, which can be taken at any time.
2, shark's fin: the thin edge of the shark's fin cut off (because there is a very fine sand, should not be depilated), and then according to the quality of the shark's fin properly heated, stewed in boiling water. Fish the stewed shark's fins in a wooden barrel, pour boiling water, submerge the shark's fins, cover with a lid, keep the temperature, and simmer for a few hours. Then remove the sand on the fins, cut off the fin roots, wash them, and continue to heat and simmer for about 5 hours. Let the simmered shark's fins cool, remove the bones and carrion, rinse with water to remove the fishy odor, and simmer and soak again. Stewing time can be shorter in hot days and longer in cold days. The hair of the shark's fin, avoid using iron.
3, fish belly: thick water hair, oil hair can be. Thin and skinny should be oil hair, not water hair. Oil hair: that is, the pot on the fire, add half a pot of oil, oil heat 30%, the fish maw into the soft pulp, cut open and then put in a frying pan, press with a spoon, WenHuo dip frying. See fish maw blistering turn over to fry; if the oil temperature rises, you can end the pot down; oil temperature drops, and then end on the fire, repeated Dunhuang. The length of the frying time, according to the quality of fish maw. The quality of thick fried time is slightly longer, the quality of thin fried time is shorter. Can not be high-fire high-temperature deep-frying, in order to prevent the skin from scorching meat impermeable. Fish maw fried through the standard is: the oil in the pot does not turn flowers, fish maw a pat
on the break, the broken surface was spongy. Fried fish maw put in the pot, first with something to press, and then poured into the boiling water, so that it soaked hair back to soft, and then fished out, squeezed out the water. According to the needs of the dishes made, cut into different shapes, blanch a few times with boiling water, bleach off the oil, raised with boiling water, change the water twice a day. When making dishes, use the hair soup to kill a little, can be burned. Water hair: wash the fish belly with warm water, put the pot with cold water to boil, stew two hours later, wipe the fish belly with a cloth once, change the boiling water to continue to stew bubble. Each time you change the water, the first fish maw with cold water to wash, and then stew with hot water, hair through so far. Development of fish maw, do not touch the shrimp water and crab water, in order to prevent diarrhea.
4, fish bones: first fish bones with warm water to wash, and then soak in boiling water for two hours, to the fish bone swelling up white, into another pot, into the hair soup, into the appropriate amount of raw glutinous rice, steamed about 30 minutes, see the fish bone tender and crisp out, with boiling water to raise, to be used.
5, fish lips: put the fish lips in the basin, add boiling water, cover the lid, repeatedly change the boiling water, let it continue to soak until it can depilate the sand, scrape off the sand particles and black skin, depilate the sand can continue to hair system. After removing the sand, put it in the pot, change the boiling water and continue to develop to be able to extract the bone, extract the bone, keep the shape intact, cut off the edge of the decay, and then soak in water, remove the fishy flavor and gelatinous, and keep it in boiling water for spare time. When cooking, cut into different shapes as needed, and kill through with hairy soup.
6, fish skin: can water hair, oil hair. General shark skin thicker, water hair; sturgeon skin thinner, oil hair. Water hair: shark skin on the fire, baked to the sand drop, put the basin, add boiling water, cover the lid, stew until the sand particles fall off, the fish skin out. If some sand particles do not fall off, you can continue to simmer. Fished out, the sand depopulation, and then let go of the water to simmer for 3 hours, and then fished out, inside and outside of the yellow and black skin and rotting meat and other filth to remove net, put the pot blanch once, fished out to continue to water hair. To the fish skin smooth and soft, no fishy odor when the knife, with the hair soup to kill a little, you can burn dishes. Oil hair: sturgeon skin thin, can be wiped clean, baked on the fire soft, cut into 13 cm square pieces with a knife, and then thick and thin pick open, first into the hot oil pot to stimulate a little bit, and then into the warm oil pot slowly dipping and frying, continuous fire, the oil temperature can not be more than fifty percent, will be deep-fried through the skin of the fish. And then stewed in boiling water, so that it swells back to soft, scrape off the black skin, put the pot, add hot water, add a little alkali, remove floating oil, and then replace the hot water, spit out the alkali flavor, with boiling water to keep. When used, sliced into a large slope blade, with open soup to kill a little can be. Because of the thickness of the fish skin, old and young, hair system, should pay attention to the hair of good timely picked out.
7, abalone: first dry abalone wash, and then add boiling water, cover the lid, simmer until the abalone softened, fished in a cool water basin sound chicken Feng class Darutu wine Feng Xun ...... >>
Dried seafood which
Common dried seafood:
1, shrimp
Dried seafood of high-quality shrimp, the color of yellowish or light red, bright bright, salty light, shrimp meat curved, large and uniform, dry, no shrimp shells, no impurities.
2. Shrimp skin
High-quality dried seafood shrimp skin, light yellow in color, shiny, large and even (more than 50px), complete head and tail, dry and free of impurities, light salty taste.
3. Dried oysters
Dried seafood of high quality dried oysters, its color is yellowish, glossy and fresh, big and plump, even in size, not broken and not crushed, dryness is sufficient, fresh taste.
4. Dried razor clams
Dried razor clams of high quality dried seafood are yellowish in color, large and plump, not broken, fresh and light in taste, dry enough, no sandy debris, clean and hygienic.
5, dried clams
dried seafood of high quality clams, the color of light white and yellowish, large body is not broken, dryness is sufficient, freshness, light salt, fresh taste
6, dried conch
dried seafood of high quality conch, the color of the yellowish glossy, clean meat without viscera, dryness is moderate, fresh taste, no odor, clean and clean.
7, Tempeh
The quality of dried seafood Tempeh, its color is reddish yellow or yellowish white with light, large body fat, shellfish body integrity rate of 80%, dryness is sufficient, the taste is fresh and light and a little sweet, no debris, foot silk.
8, dried shellfish
dried seafood of high-quality dried shellfish, its color yellowish, milky white, glossy, large and uniform column of meat, complete form, clear fiber, hard, no cracks, debris, salt light, aroma.
9, dried squid
Dried seafood of high quality dried squid, its color is light pink, translucent, clean and glossy, body length of 500px or more, the piece is large and intact, the edge of the slightly curled, dry and hard, difficult to bend, with aroma.
10, dried cuttlefish
dried seafood of high-quality dried cuttlefish, its color is yellowish brown, translucent, clean and glossy, body length of 500px or more, the piece is large and complete, well-proportioned and spreading, the piece is thick, dry and hard, with aroma.
11, dried silverfish
Dried seafood of high-quality dried silverfish, its color milky white, large and uniformly dried strips, straight, neat and dry, strong aroma.
12. dried sea cucumber
dried seafood of high quality dried sea cucumber, its shape is large and hard, spiny cucumber 500 grams / 35 branches or less, dry and glossy, no sand in the belly
13. fish maw
dried seafood of high quality fish maw, the color of yellowish or milky white, semi-transparent, the slice of the large thick and intact, in the dry and hard quality, knocking the sound
14. Seaweed
dried seafood of high-quality seaweed, its color purple glossy, dry into the cake, thin and tightly packed, no sediment, seaweed aroma
15. dried abalone
dried seafood of high-quality abalone dry, its color pink or yellowish, glossy and semi-transparent, the body of the large complete and uniform, meat firm and full of dry, aroma.
16. kelp
Dried seafood of high-quality kelp, its color dark green, brown-green, leaves grow wide, thick, neat, hard and tough, dry, no impurities, sand, aroma. lansehaiyang/news/hc/125
What are the kinds of dried seafood
Dried fish Dried shrimp Dried shellfish Cuttlefish Dried squid dried squid kelp seaweed seaweed sea moss sea cucumber Nothing else
What are the shellfish
Shellfish seafood refers to marine organisms shellfish, shellfish that can be eaten by humans and the flavor of the shellfish. It belongs to the phylum Mollusca in the class Valvularia (or bivalve). Because the general body is draped with 1~2 pieces of shell, so the name. Common oysters, oysters, mussels, clams, razor clams, etc. all belong to this category. There are about 11,000 extant species
Shellfish are mollusks with shells. In the scientific classification, it includes Bivalvia (bivalve shells), most of the Gastropoda (snails), Platyhelminthes (stone turtles) and Digitata (horn shells). Although manatees and cephalopods (squid, octopus) are also mollusks, their shells are degraded and they are not considered shellfish.
Edible taboos
1, shellfish belong to the cold category, the traditional harvest season is the fall or autumn and winter, the opposite season, less food, otherwise it is not good for the body.
2, shellfish seafood within the more sand and stone, before making food, you can first put in the water, put a little sesame oil, let it spit out a lot of sand and stone, each time 2 hours, repeated 2-3 times, otherwise easy to get stone disease.
3, shellfish seafood should not be consumed at the same time with beer, easy to get gout, diarrhea, you can drink three whip wine, strong wine, yellow wine and so on.
4, consumption of shellfish seafood, serious discomfort, should immediately seek medical attention, hydration; minor discomfort, such as diarrhea, you can take
fast diarrhea medicine (fungus); gout symptoms, you can consume radish, 1-3 days to see the effect
Seafood is most commonly used to those kinds of crab
The most common and cheapest should be the pike, and the others are sea rainbow, orchid, sand mother, many, many. In addition to this there are more upscale, such as tiger crab, king crab, it is more expensive. You can go to the seafood market to see
What are the main seafood in Weihai
Sashimi, fish slices, shrimp skin, shrimp, sea shells, etc.
What are the main dried seafood
Dried seafood mainly shrimp, shrimp, dried scallop, sea red, squid, squid, dried, dried conch, dried silverfish, shark's fins, dried sea cucumbers, abalone, dried fish maw, nori, seaweed, and so on.