Arctic prawn is a scientific name for the northern long-headed shrimp, also known as cold-water shrimp, ice shrimp, and seed shrimp. It is produced in the North Atlantic and Arctic waters, all of which are wild shrimp. The main fishing countries are Canada, Iceland and Norway.
Most of the shrimp in the world are warm-water, subtropical and tropical warm-water shrimp. For example, we are familiar with Chinese shrimp, Japanese prawn, Kiwi shrimp, grass shrimp, and South American white shrimp. Arctic shrimp grows in 150-meter deep cold seawater. Therefore, the growth rate is slow, and it takes 3-4 years to grow up to the specifications of the commodity (general cultured shrimp grows up to the specifications of the product for no more than 3-4 months), so the meat quality is relatively tight, and the individual is also smaller than ordinary warm-water shrimp, and each kg There are 120-150 heads, and some heads are larger, with 50-60 heads per kilogram.
Arctic shrimps are cooked immediately within 1-2 hours after being caught on board, frozen, and stored in containers. Therefore, although the Arctic shrimps are transported over long distances, the quality is still good and fresh. You may want to ask why Arctic shrimps are cooked? This is mainly determined by the way Arctic shrimp is caught. Arctic shrimp is caught in the depths of the ocean by modern large-scale trawling vessels. The catch of each net ranges from tens of tons to hundreds of tons. Because it is far from the coast, it cannot be unloaded immediately. In order to ensure the quality and freshness of shrimp, Arctic shrimp needs to be cooked and frozen on board. When eaten, as long as the thawing is correctly and slowly, the original texture, nutrition and freshness of Arctic shrimp can be completely restored. The result of "blind test of taste" showed that the taste and freshness of frozen and thawed Arctic shrimp after cooking exceeded that of other fresh and frozen shrimps.
Cooked Arctic shrimps are pink in color, firm in flesh, and have a unique sweet taste, so they are also known as Arctic sweet shrimp in China.
In North America and Europe, Arctic shrimps are usually thawed naturally, rinsed with fresh water, and then eaten directly. In some hotels, Arctic prawns are often processed into shrimps and served with salad as they are cooled with raw spices such as lettuce and Qiandao sauce. In China, since many people do not know that Arctic shrimp is cooked, it is often heated again before cooking, or Arctic shrimp is used to boil the hotpot. This practice affects the taste and nutrition of the shrimp. In fact, frozen Arctic shrimps that are frozen after cooking are properly thawed and rinsed with fresh water before consumption.
Arctic shrimp is a kind of cold-water shrimp, which can be sold after being cooked and frozen after being caught. The thawed Arctic shrimp can be eaten directly without being cooked. Therefore, it is the best cooking method to make cold dishes; it costs 30 yuan per kilogram and is cheap. All major cities have sales, small and medium-sized hotels can be used for cooking.
Arctic shrimp nine advantages
★ Captured from icy, pure Arctic Ocean and North Atlantic Ocean, 100% pure wild
★ Growing in the deep sea 150 meters below sea level
★ 3-8 years of growth in icy sea water, slow growth, individual compactness, tight meat quality, contain the essence of heaven and earth
★ grows in pure seawater to ensure no pollution, without any parasites
★ Within 1-2 hours after catching water, whole, shelled and cooked on board and frozen at -30°C
★ The packaging, refrigeration and transportation process are well controlled, there is no secondary pollution, thawing can be eaten
★ rich in high quality protein, unsaturated fatty acids, iron and zinc
★ Blind test of taste, freshness exceeds other kinds of fresh live shrimp
★ The Arctic shrimp with seeds during the spawning season is rich in nutrition and excellent in taste.
Arctic shrimp nutritional value
Arctic shrimp is rich in nutrients, it contains a lot of high-quality ?-3 unsaturated fatty acids, but also a source of high-quality protein, cholesterol-free, and fat and calorie content has always been extremely low. At the same time, it is also rich in vitamin B12, zinc, iodine, phosphorus, potassium, selenium, iron and trace elements of calcium, magnesium and sodium, and is a very healthy food in the 21st century.
Arctic shrimp thawing method
When thawing, take the Arctic shrimp out of the refrigerator and thaw naturally at room temperature (Remember not to soak it in water, especially not in hot water, as that would make Arctic shrimp lose its original taste). When the temperature is high in summer, do not thawed directly at room temperature. Thaw slowly in a fresh cabinet at 0-4°C. This will maximize the taste and freshness of Arctic shrimp.
Thawed Arctic shrimp, if raw, should be rinsed with pure water or mineral water before eating.
Quick Thaw Arctic Shrimp Tips
Because of the busy work, we often cannot operate in accordance with the above-mentioned thawing method. Here, we tell you a small trick that can quickly thaw in a short period of time without harming the taste and flesh of the Arctic shrimp.
1. Remove the Arctic shrimp from the freezer, place it in a bowl with room temperature food water, and gently stir for 10-15 seconds using a soup scoop to melt the frost on the shrimp surface and allow the shrimp body to absorb a portion of the water. Restore frozen shrimp to its natural state.
2. Dry the water and load it into the pan. Place the plate in the microwave oven and heat it for 30 seconds with a high fire file. The surface is wet and red, and it feels slightly cool.
Arctic shrimp cooking method
Arctic shrimp is the best choice for making a variety of salads. It is a great choice for a variety of fruits and vegetables. Arctic shrimp is rich in unsaturated fatty acids, vitamins in fruits and vegetables, and food is very nutritious and healthy, but also delicious. Arctic shrimp can also be cooked into a variety of hot dishes, such as spicy Arctic shrimp, Griddle Arctic shrimp, boiled three countries.
When cooking hot dishes, in order to make it full-bodied, there are two tricks that need special control:
1. Do not thawed the frozen Arctic shrimps thoroughly. Instead, thaw them to 70%. This will fully lock the water inside the Arctic shrimp and keep its meat tender.
2. When frying the Arctic shrimp, use the method of rapid fire. After the oil is heated to Bacheng heat, add shrimp, deep-fried shrimp (especially the head of the shrimp) expands to separate from the shrimp, remove the shrimp, quickly fry the second time, make the shrimp further fluffy, and then in the pan Add a little water to make the hot oil boil well so that the shrimp skin is even more fluffy. The advantage of this is that the taste of various spices is fully absorbed by the Arctic shrimp and the shrimp looks bigger and fuller.
Arctic shrimp quality standards
Production date
The Arctic shrimps sold must be products within 9 months from the date of production, and those that exceed the production date for 12 months are unqualified products.
2. The degree of ice
Bulk Arctic shrimp quality products are uncovered. Arctic shrimp weighing 1 kg in a government-licensed factory can pack up to 10% of ice.
3. Color
Arctic shrimp must be red, pink, or orange, yellow, white, or faded as defective.
4. Olfactory
The Arctic shrimp must have a natural, fresh taste, with a strong taste or a smell that is unqualified.
5. Meat quality
After thawing, the shrimp shell of Arctic shrimp should be tight and firm. If the shell is thin after thawing, it feels like a rubber or sponge.
Why does shrimp have a "blackhead" phenomenon
Arctic shrimps that were purchased in the market sometimes have brown or black shrimp heads, commonly known as “blackheadsâ€. Some chefs mistakenly believe that this is a problem with the quality of the shrimp. In fact, "blackheads" is a normal phenomenon.
The Arctic shrimp grows on the sea floor of 150 meters or even less than 250 meters and feeds on zooplankton in the deep sea. The zooplankton in these deep seas do not see sunlight all year round, so they are brown and black. The stomach of the Arctic shrimp is not in the abdomen like normal fish but in the head. After preying on these zooplankton, the head (ie, the stomach) naturally presents a bleak brown or black color, especially when it is full. Some female shrimps even have mature shrimp seeds in their ovaries. The heads of these shrimps will therefore have a dark green color.
Arctic prawn is harvested directly from the deep sea using large trawls. Sometimes, due to the rapid net speed, the water depth of the Arctic shrimp life changes dramatically in a very short period of time. Due to rapid changes in atmospheric pressure, shrimp heads (stomachs) are easily formed. ) Cracked, internal zooplankton also spread out. In this way, the original black stomach contents (plankton) will appear. This is the real reason for the so-called "blackheads." Therefore, "blackheads" are zooplankton in the deep sea, because they are also in the pure, pollution-free Arctic and the deep seas of the North Atlantic, so like the Arctic shrimp, there is no harm.
At some times of the year, the proportion of blackheads is relatively high, while at other times there is no blackhead at all. This is due to the different predation and oviposition cycles of captured Arctic shrimps.
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