Many consumers are concerned about the preservation of marine fish. Guangzhou people love to eat fish, shrimps and crabs. Marine fish is increasingly favored by Guangzhou people because it is far away from mainland pollution. However, it is difficult for ordinary consumers to know how marine fish is kept fresh and preserved. Whether the freshness and taste of frozen seafood are still good are impossible to know at the time of purchase.

How should we choose good marine fish? The reporter recently interviewed relevant people and let’s hear what professionals have to say.

Seafood products are mostly frozen seafood

According to Guo Huawei, deputy director of Huangsha Seafood and Aquatic Products Trading Market, seafood products generally include two categories: frozen products and chilled products. The so-called quick-frozen products refer to placing live seafood in a container with water and then storing it at a low temperature of minus 35°C. The general storage period can be half a year to one year. This kind of frozen seafood is suitable for transportation distances. Seafood from far away, as well as some "futures" seafood (some fishmongers buy large quantities when the volume is high and release them during the season of low production).

The other type is chilled. After the fish is caught, it is covered with crushed ice layer by layer to keep it fresh. The chilled storage method is suitable for seafood with a short transportation distance, and its freshness is relatively high. The general storage time is 1 day. In the Guangzhou market, the proportion of frozen seafood is much higher than that of chilled seafood, with more than 90% of seafood being frozen products.

According to the traditional view, chilled fish takes a short time to leave the water. People often think that chilled fish is fresher and the market price is more expensive than frozen fish. However, industry insiders believe that the nutritional preservation of frozen fish is actually good, because if the marine fish is caught on board, it will be immediately frozen at minus 30 degrees Celsius. It will be as hard as a stone and can be stored for more than half a year without deterioration.

For frozen and preserved fish, it is not the best way to let it thaw naturally without other auxiliary means. Each merchant has its own thawing technology, and the meat quality, taste, freshness and hygiene after thawing are not the best. The degree is actually closely related to the thawing technology of each merchant, and each thawing technology is like a trade secret, which is generally not disclosed to outsiders.

Citizens should learn to be discerning when purchasing frozen and chilled marine fish. If the fish body becomes enlarged, it is mostly marine fish that is about to deteriorate or has already deteriorated; judging from the color, darker marine fish are also stale marine fish; stale marine fish tastes like chewing tofu dregs without freshness.

Pay attention to whether the formaldehyde in Jiudu fish exceeds the standard

It is understood that some unscrupulous traders are unwilling to increase the cost of keeping fresh, but they "preserve" and prolong the freshness of chilled fish by increasing the amount of formaldehyde. shelf life, and enter the market through illegal channels. The seafood market in Guangzhou conducts regular sampling tests on merchants’ products. Mainly detect whether the formaldehyde and chloramphenicol content exceeds the standard.

Among them, the nine-bellied fish is frequently caught. According to the relevant person in charge of the Guangzhou Agricultural Products (Aquatic Products) Quality Inspection Station, the nine-bellied fish is relatively cheap and popular with merchants. However, the nine-bellied fish is very popular among merchants. The belly fish is easy to deteriorate, so it is common to use formaldehyde to extend its shelf life. Judging from the testing, it can be said that the formaldehyde in the tripe fish exceeds the standard.

Citizens should pay attention when purchasing fish products. Chilled fish soaked in formaldehyde will appear too white in color, feel tougher, and have a harder texture. If too much formaldehyde is added, it will become chewy when chewed carefully. There is excitement. In addition, qualified chilled fish on the Guangzhou market all come with a "testing and supervision certificate" or a "quality and safety inspection card". Citizens should pay attention to the certificate when purchasing and keep the sales receipt.