Why is all the ribbonfish we eat frozen, and not live? Fishmonger: We have live ones, but we can't afford them

In bustling city streets, seafood markets are always teeming with people, displaying a dazzling array of fish, shrimp, crabs, and shellfish. However, observant diners might notice an interesting phenomenon: among the many seafood varieties, ribbonfish always seems to appear frozen, rarely seen alive and kicking. Why is it that we can only buy frozen ribbonfish and never see a live one? What secret lies behind this?

Ribbonfish, also known as ribbonfish, is a common fish along the Chinese coast. It has a long, slender body with a captivating silvery-white sheen. Its flesh is tender and delicious, rich in unsaturated fatty acids and high-quality protein, making it a popular delicacy on many family tables. However, why is this beloved seafood often sold frozen in the market?

First, we must mention the habitat of ribbonfish. Ribbonfish are deep-sea fish, living in the high-pressure, low-temperature environment of the deep sea. This unique environment makes it difficult for ribbonfish to adapt to the temperature and pressure changes on land after being caught.

Once removed from the deep sea, the ribbonfish's bodily functions rapidly decline, and they may even die within a short period. Therefore, to maintain the freshness and taste of ribbonfish, fishermen usually flash-freeze them immediately after catching them, preserving them in a low-temperature environment for transportation and sale.

Secondly, the transportation and preservation of ribbonfish is also a significant issue. Because ribbonfish live in the deep sea, their catch is often far from cities, resulting in long transportation distances. During these long journeys, if temperature and humidity are not effectively controlled, the ribbonfish can easily spoil.

Flash freezing not only effectively extends the shelf life of ribbonfish but also preserves their original taste and nutritional value. Therefore, to ensure the quality of ribbonfish during transportation and sales, fishmongers usually choose to flash-freeze them before selling. However, fishmongers also say: "We have live ones, but we can't afford them!"

However, even with these processing methods, it's still difficult to find live ribbonfish in the market. Why is that? The main reasons are as follows:

First, the cost is high. Transporting and preserving live ribbonfish is extremely costly. Firstly, special transport containers and equipment, such as oxygen pumps and temperature-controlled incubators, are required to maintain the fish's liveness.

The purchase and maintenance of this equipment require significant financial investment.

First, fresh seawater and oxygen need to be continuously added during the transport of live ribbonfish to ensure a stable living environment. This also increases transportation costs. Finally, live ribbonfish are usually sold for many times more than frozen ribbonfish because fishmongers need to pass these additional costs on to consumers. Therefore, the price of live ribbonfish in the market is often prohibitive for many.

Second, the process is technically challenging. Maintaining the liveness of ribbonfish is no easy task. Any mistake during fishing, transportation, or sales can lead to their death. Furthermore, even if the ribbonfish survive, their taste and nutritional value will be significantly diminished due to the prolonged struggle and exhaustion. Therefore, to ensure the quality of ribbonfish, fishmongers typically choose to flash-freeze them before selling to avoid the associated technical difficulties and risks.

Third, market demand is limited. Although live ribbonfish has certain advantages in taste and nutritional value, its market demand is not strong due to factors such as high price and technical difficulty. In contrast, frozen ribbonfish is more affordable and of stable and reliable quality, making it more popular among consumers. This also leads fishmongers to prefer selling frozen ribbonfish over live ribbonfish.

In conclusion, the reason we can only buy frozen ribbonfish in the market and find it difficult to find fresh ribbonfish is mainly due to a combination of factors, including the ribbonfish's unique living environment, high transportation and preservation costs, technical difficulties, and limited market demand.

Although live ribbonfish have certain advantages in terms of taste and nutritional value, the various limitations make it difficult to see them in the market.

However, with the development of technology and the improvement of people's living standards, it's possible that one day we will be able to easily enjoy the delicious taste of live ribbonfish. After all, the exploration and pursuit of food is endless.