Krill is edible, but not for direct consumption.

Most krill are not suitable for direct human consumption. Because the level of fluoride inside the krill's carapace is very high and unstable, krill can quickly penetrate the flesh after it dies. Therefore, the processing must be very fast or it will not be suitable for human consumption. Krill must be deodorized before cooking because there are too many gases inside the krill, and these gases will be emitted once death occurs.

Krill feeds mainly on phytoplankton, especially tiny diatoms, which are ground up by its stomach teeth molars and digested in the hepatopancreas. Krill is an important feed for many economic fish and baleen whales, as well as being harvested by fisheries.

Selection of shrimp

1, the surface of high-quality shrimp slightly greenish-gray or peach kernel mesh, the front end of the thick rounded, sharp and thin back end, a curved hook, bright color; and blistering shrimp kernel body whitish or slightly yellowish, mildly reddish change, the body is semi-transparent, revealing the intestinal line is thicker than the fresh shrimp or has been dispersed.

2, high-quality shrimp with shrimp odor, soft transparent body, with a finger pinch elasticity; and blistering shrimp elasticity, no shrimp odor or alkali flavor, shrimp meat along the intestinal line peeled, odor is more obvious.

3, high-quality shrimp frying, individual thick, tough, not crumpled, very little water release, and no foam; and blistering shrimp into the pot when cooking and frying, that is, the release of a lot of water, the body shrinks into a slag paste, there is a strong strange flavor.

Reference: Baidu Encyclopedia - krill