Whether it's going to the supermarket or buying seafood ingredients online, we often see words like "frozen" and "frozen", and we also find that the price of frozen seafood products is often higher than that of frozen seafood products. So, what is the difference between fresh and frozen seafood products? How should we choose fresh seafood products?

Firstly, let's understand what frozen aquatic products and fresh frozen aquatic products are.

Take frozen fish as an example. Frozen fish refers to fish that are directly transferred to a cold storage below the freezing point after being caught. Fish stored in this way can be stored for 2-3 months. Ice fresh fish refers to fish that are immediately transferred to the cold storage of the fishing site for pre cooling after being caught, and the temperature is quickly lowered to around 0 ℃ before being packaged and transported. Ice fresh fish must be strictly controlled within a certain temperature range during transportation and storage, so that the temperature of the fish body is always at the critical point of freezing, in order to maintain the softness, taste, and nutrition of the meat. At the same time, appropriate low temperatures can also prevent bacterial reproduction. Therefore, frozen seafood is fresher and more delicious than frozen seafood. However, due to the strict temperature control required throughout the entire process and the relatively short shelf life, sometimes even requiring air transportation, frozen seafood products are usually priced higher.

How should we identify and select high-quality chilled water products?

One is to look. Ice fresh fish has a smooth and shiny skin, and its gills are bright red. Fish that have been stored for a long time have dark or red skin color, wrinkles appearing locally, and gill bodies that are dark red or mottled. The body of fresh freshwater shrimp is blue, while fresh seawater shrimp is blue, white, or slightly red, with a bright color. Shrimp that have been frozen for a longer period of time have a reddish color and poor brightness.

The second is to press. Ice fresh fish has good elasticity, fast recovery when pressed, and no water leakage. Fish that have been frozen for a long time have weakened elasticity and may take a while to recover or may not recover, with a small amount of water seeping out. Ice fresh shrimp has good muscle elasticity, tightly connected head and body, and is not easy to peel off.

Thirdly, smell. Ice fresh fish, shellfish, shrimp, and crabs will emit their inherent "aroma", while fish, shellfish, shrimp, and crabs that have been frozen for a longer period of time will have reduced freshness and emit a putrid odor containing ammonia, hydrogen sulfide, indole, and other components.

The fourth is inspection. Deteriorated and stale aquatic products can produce toxic and harmful substances that are harmful to health. At the same time, indicators such as volatile basic nitrogen, histamine, and bacterial toxins will increase, and the higher the indicator, the less fresh it is. Consuming it can harm one's health, so corresponding seafood markets and supermarkets should do a good job of screening. The CSY series aquatic product safety analyzer from Shenfen Instrument can effectively, quickly, and accurately detect corresponding safety indicators such as volatile base nitrogen, histamine, bacterial toxins, etc. in aquatic products. Use data to determine the safety of chilled aquatic products.