Live seafood is not eaten temporarily preservation methods are as follows:

1, add seawater or saline water in the basin, put the live seafood in the raise, the water temperature try to control the temperature at about 20 degrees.

2, the live seafood directly into the refrigerator frozen preservation, the next day out of the thawing can be.

3, shellfish seafood in the pot, the surface of the water often, keep wet, summer can also be based on the temperature in the shell under some ice.

Seafood cooking tips

Seafood preliminary processing and vegetables, meat is not quite the same. Generally speaking, cooking seafood is mainly in the fresh flavor, so the initial processing of seafood is done from the purchase and preservation of freshness.

The processing of fish can be handled with a pair of kitchen scissors, and it is convenient to remove scales, break the belly, remove the internal organs, and cut off the fins. Shrimp head is usually broken off by hand, from the shrimp belly bit to peel off the shell, and then use a knife to cut the back of the shrimp, use a toothpick to remove the intestinal line, the shrimp tail can be retained, so that you can beautify the dish phase. Small crabs can be rinsed directly into the pot, and larger crabs can be chopped into pieces.