How to Select Frozen Fish and Fresh Shrimp
How to Identify the Quality of Fresh Shrimp
Shrimp sold on the market must be frozen to ensure its freshness.
When selecting, first pay attention to the surface of the glaze on the frozen shrimp; it should be complete, clean, and free from melting. Good quality shrimp should have clean, intact flesh, a light bluish-white or milky color, and no off-odor; inferior shrimp, on the other hand, have unclean, soft flesh, a reddish color, and a sour, foul smell.
How to Identify the Quality of Frozen Fish
The quality of frozen fish is not as easy to judge as that of fresh fish. For thawed fish, you can first select them using the methods for identifying fresh fish, but the standards should be lower than for fresh fish.
Check the eyes. Fish with prominent, distinct, and clean eyes are of superior quality; if the eyes are sunken and have a white film over them, they are of inferior quality.
Check the body surface and anus. Frozen fish with a firm, solid body, a bright, clean, and white color free from debris, and a tight anus are of superior quality; if the fish's body is bloated, the color is dull or yellowish, it lacks luster, has debris, and the anus is protruding, it is of inferior quality.
Dissect and observe. Use a knife to cut open the fish. Fish with intact flesh and bones, no red lines at the spine, and an intact, unruptured gallbladder are of superior quality; the opposite is true for inferior quality.