What are the difference of sea frozen and land frozen seafood?

Sea-frozen seafood will be on the process once it is caught. This will be fresher, more nutrient and tastier! Although they are frozen products, the hardware requirements on the ship are higher and the processing cost is also high. So the sea-frozen seafood will be more expensive than the land-frozen seafood.

The results showed that sea frozen and land frozen had effects on storage freshness of seafood. With the prolongation of storage time, the TVB-N value, histamine content and TBA value of sea-frozen seafood were lower than those of land-frozen. While the sensory score, water retention, salt solubility of actomyosin, Ca2+-ATPase activity and sulfhydryl content of sea-frozen seafood were higher than those of land-frozen, and the decline rate was slower than that of land-frozen seafood. Sea-frozen technology not only prolongs the storage time of the seafood, but also ensures the freshness of its meat during storage.

Based on sea-frozen and land-frozen, there are "frozen cooked", "frozen raw" and "frozen rare".

【Frozen Cooked】

Take the caught seafood, boil it in seawater, and then quickly freeze it at a low temperature without ice! After blanching and cooking, the seafood is directly washed -- shelled/viscera removed (not necessary) -- scalded -- frozen/frozen. When the seafood is fresh and full, it is cooked in seawater and frozen at a very low temperature, which perfectly preserves the taste of the meat with high fullness and fresh meat. "Fully Cooked. Frozen at sea" is the label on the packaging of imported seafood.

Its advantages are easy to preserve, common, can be imported whole, easy to maintain the appearance of integrity, fresh meat, cooking time is short. Cooked freezing is one of the common and stable ways to treat seafood. Some seafood meat quality is not suitable for raw frozen, must be cooked frozen in order to maintain the best taste. Especially shellfish such as shrimp, crab, lobster and shellfish, in addition to fresh, mainly to cooked frozen processing. Because raw freezing can lead to the imbalance between the inside and outside of the cell wall, the contraction of meat affects the taste. Many sashimi we eat on a daily basis are cooked and frozen rather than raw, such as arctic shellfish. Common cooked frozen imported seafood and Arctic shrimp, bread crab, king crab, lobster and so on.

【Frozen rare】

Namely blanch, will catch the seafood (shellfish) with sea water blanch, and then quickly low temperature without ice frozen! Common blanching frozen seafood mussels, other mussels, emerald snails, etc. New Zealand mussels are about 90% ripe, so you need to cook them before you eat them.

【Frozen raw】

Raw seafood direct low temperature freezing! Most fish and seafood can be frozen raw. The advantage of raw frozen seafood is that it is cooked in a variety of ways. It has more cooking possibilities without being processed and cooked. But it often comes in iced and uniced, and raw frozen seafood with ice takes longer to cook. Raw, freeze-dried, frozen, ice-free seafood with solid weight gives customers the best consumption experience.

Before thawing raw frozen lobster

After thawing, the raw frozen lobster was restored to their original freshness (Photo of the real thing)

【Frozen dead】

Some small fishing boats, because the ship does not have advanced refrigeration equipment, can only add ice to keep the low temperature state of seafood, coupled with a long time fishing seafood, can not return in time. Seafood may be transported by professional transport ships, which is difficult to keep fresh seafood in the process, and it is easy to cause seafood deterioration. But there is also a part of fresh, frozen pieces of seafood from the appearance is not easy to distinguish, after thawing whether fresh at a glance.