First, what should I pay attention to when eating arctic shellfish?

1, the arctic shell is cold, so it is not suitable to eat with some cold foods, such as spinach, cucumbers and other vegetables, iced drinks such as soda and ice cream, and cold fruits such as watermelons and pears, so as not to cause physical discomfort.

2. Eating too much arctic shellfish with beer and red wine will produce a lot of uric acid, which will lead to gout.

3, people with skin diseases and people who are not suitable for eating seafood should also avoid eating under the guidance of a doctor.

Second, the arctic shell is not sashimi.

Arctic shellfish are neither sashimi nor from the North Pole.

Arctic Shou, also known as Sakhalin Kyle Clam, is named after Japanese homonym and is usually cooked and frozen. Freshly caught arctic shellfish are immediately washed, shelled, cooked and frozen, and transported to the main markets in the cold chain. You can eat it after thawing, just like sashimi.

Some people don't like sashimi, but they can accept arctic shellfish because they are simply cooked!

Third, it will take several years to taste good.

Arctic shellfish is a kind of shellfish, which originated from the cold deep sea of the North Atlantic. It grows slowly at 50 to 60 meters under the sea, and it takes 4 to 6 years to reach the market specifications.

The double shells of the shell are hard and thick, and there are concentric growth lines on the surface of the shell, just like tree rings, which can clearly reflect the true age of the shell.

Fourthly, the nutritional value of arctic shellfish.

Arctic shell is bright in color, delicious in taste, crisp in meat and rich in protein and unsaturated fatty acids. It is the best in seafood.

Arctic shell has low fat content and high nutritional value, and is rich in vitamin A, calcium, iron, zinc and phosphorus. Can provide nutrition for the main functions of the human body!

5. How to choose the Arctic shell?

1, chilled arctic shellfish to see if the appearance is white, and the shellfish meat is bright, shiny, odorless, smooth and elastic.

2. Look at the output, particle size, uniformity and freshness of shellfish meat after thawing.

3. The winter from 65438+February to February is the best time to eat Arctic shellfish. In winter, the arctic shell is rich in fat and sugar, and it feels particularly sweet.

6. How to eat Arctic shellfish

1, arctic shell sashimi

Preparation materials: Arctic shell, ginger and garlic, soy sauce, sesame oil, balsamic vinegar, sugar and mustard.

Step 1: After the arctic shell is naturally thawed, wash it with cold boiled water, drain the water, cut it in half, and scrape off the yellow mucus.

Step 2: Wash with cold boiled water, and then set the plate.

Step 3: Add light soy sauce, sesame oil, soft candy, balsamic vinegar and mustard into Jiang Mo and minced garlic, and stir well.

2. Stir-fried shellfish peas

Preparation materials: Arctic shell, Dutch beans, garlic cloves, salt and soy sauce.

Step 1: Pick off two hard horns of peas and wash them. After thawing naturally, wash with running water and cut garlic cloves into garlic paste for later use.

Step 2: put the oil in the pot, heat it for seven minutes, then pour in the garlic and stir fry until fragrant. Add peas and stir fry. When the color turns dark green, add a little salt and soy sauce and stir well.

Step 3: fry scallops for 20 seconds, put them on a plate and take them out of the pot.