Pandalus borealis comes from the sea near the North Pole and grows in the deep sea. This sea area is basically unpolluted, and the arctic shellfish living here have no parasites. Moreover, shrimp meat is sweet and tender. Generally used to make sashimi, the taste is very smooth. So why are the Arctic fish we bought cooked?
This is because the giant salamander is far from the shore. Fishermen have to catch hundreds of tons of giant salamander every time they go out to sea. When they come back, they will not be transported directly, because it takes a long time, even a day or two, to transport it to other cities. During this period, the meat quality of arctic fish out of the deep sea environment will be affected. Therefore, when fishermen catch arctic fish, they will go through another process, that is, catch and cook now.
The purpose of doing this is to better preserve the freshness and nutrition of the northern herring, so the northern herring we bought is cooked and frozen, and we don't need to cook it before eating, just defrost and heat it. If we cook it again, the shrimp will be overcooked and the nutrition will be lost.
The naturally thawed northern herring, like the freshly cooked northern herring, tastes delicious, with a little sweetness and no fishy smell. Moreover, the staff responsible for cooking shrimp immediately precooked, graded, frozen and packaged the newly salvaged northern herring. The whole process took less than half an hour, and the fresh and smooth taste and nutritional value of Arctic fish were preserved to the best of our ability.
So you don't have to worry about the bad taste of cooked and frozen Arctic fish. In fact, its meat quality is very delicious. Arctic fish will be well controlled during transportation and will not be polluted twice, so cooked and frozen Arctic fish do not need to be cooked again. After thawing and cleaning, it is eaten directly in the sauce, and the taste is particularly good.