Shrimp are present in most parts of the world water, saltwater, brackish water, fresh water. They are farmed seafood species are mainly present, helped keep the price of this precious commodity at a reasonable level. Information: Shrimp is a species of crustaceans, a minor of Arthropods (insects and spiders are the other industries). In particular, they belong to the class Malacostraca, also include crabs, lobsters and wood termites. Shrimp in Shrimp or Prawn English? Quoting an expert in seafood industry: "No one in this world is a different distinction. "The biologists really know, but they distinguish them with confusing details about the housing overlap, there is no benefit to the consumer. Fortunately, in America, Prawn has no use, everything is shrimp, all sizes, but you can also see from prawn in some cookbooks. A website in Australia say they are right (in terms biology) there, but in other parts of the world is used for large shrimp prawn, shrimp for small shrimp, or somewhere else can call. FAO (Food and Agriculture Organization of the United Nations) have abandoned and assigns from freshwater prawn with shrimp and saltwater shrimp shrimp - this is not true biologically, but seems to be widely used. Shrimp natural or shrimp? The majority of shrimp on the market today is the shrimp, some were raised in the US, but mainly from the countries of Southeast Asia and Central America or South America. I've read the articles compliment natural shrimp flavor, but I still prefer the more shrimp. I have read the article about the image of shrimp fishermen are sorting shrimp on the deck. Just under 20% of the shrimp in the fish catch and the remaining part was dumped back into the sea. For me, this is a waste of marine resources. Buying and storing shrimp: There are hundreds of species of shrimp, but shrimp we buy and the price depending on the size of shrimp available in the local market. The shrimp species depends on where they are raised and can change over time to high yield and antibacterial. Fortunately, the lack of choice not too serious impact for all tastes shrimp similarly, although if recipes require "freshwater shrimp" you can find shrimp on request if you want. The market in Asia is available on many types of shrimp to choose the best from live shrimp, fresh shrimp, boiled shrimp or shrimp were prepared. The main problem is the better buy fresh crayfish (we hardly have strange odor) from a reputable source and have the best shape according to your needs. Then keep them cold until used. If you have not used within one day, freeze them or buy them in frozen form. Use frozen shrimp within 1-2 months (they tend to dry out slowly). If you buy shrimp is first necessary for European recipes or religion (or if you want to have shrimp cocktail with water delicious), cook them in a day or keep them in the frozen form. Head of digestive enzymes in meat shrimp tend to soft shrimp. Shrimp are sold in different forms, most commonly under the photo was taken and is explained below. These forms are important in how to cook Asian style. Shrimp whole: fresh or previously frozen. This form when you buy shrimp recipes shrimp requires early and often also to make much water shrimp cocktail shrimp flavor (especially with some sauce) than with headless shrimp shell. Whole shrimp should be handled carefully and very fresh. The restaurant serves sushi "Sweet Shrimp" - part meat eaten raw shrimp with rice and shrimp head is brought down to fried kitchen. When the shrimp are put up, you have to eat out (unless you're the timid) of headless shrimp shell: fresh, frozen or previously frozen. Nothing more to say on the shell, but they also generate slightly sweet water shrimp dish that I often mix in individual countries. Shrimp shells can be fried in a little oil before cooking. headless shrimp, peeled and cut back: This shrimp ready to cook and do not need to prepare more. Obviously the more expensive shrimp shell shrimp. You will not have to make freshwater shells over but it would be a good solution if you do not have time and you will have control when cooking them. headless shrimp, peeled, cut back and boiled: no shells for more fresh water, no control over the cooking and perhaps overcooked. This shrimp is only good for mixing into salads. Dried shrimp whole: often sold in Asian grocery stores for use in soups and sauces. Just wash them (to remove salts) and conducted cooking formula. Two normal size as in the photograph was taken, the largest of about 4 cm long. Meal shrimp: shrimp made of small, milled and fermented with salt and oil to use in soups, sauces and curries. Shrimp powder as essential items available in Southeast Asia at the Asian grocery store, at the top right of the image. Shrimps salted (Saeujeot: Korean) small shrimp (shrimp paste), fermented with salt is used in soups and other items in China and South Korea (upper left). Shrimp are packed in jars on display in the frozen zone of the South Korean food stores, but because they are so even, so I think we do not need to freeze (and one Korean cookbook my wrote: kept in frozen condition within one year ") The whole shrimp prepared: Tools necessary and essential to prepare shrimp for cooking is your fingernails. Keep the shrimp are frozen until ready to peel and take part in ice cold shrimp meat immediately after the peel. Cut the shrimp head. Shrimp meat is mostly in the body. Top cooked shrimp should only take water. Peel the shrimp from the bottom, is the weakest spot of shrimp shells. If you want to keep the shells of shrimp tails, please hold the final section and peeling section near the top front cover. Cut back if necessary. In many parts of the world, this does not need to do, but Americans are fussed about these things. "The upper line" shrimp digestive organs extending from the stern. Some shrimp are fed not long enough to empty stoop street food, so you do not see the road ne16yu back, you do not need to remove it. Cook the shrimp: shrimp cooked as little as possible. Shrimp should be added to the final dish and cook for 3 or 4 minutes. Shrimp was delicious cooking ingredients but you need them very fresh from reputable sellers. Health and nutrition: Shrimp, unlike some fish, low in the food chain should not concentrate dangerous species of mercury. They are rich in protein, low fat and mineral content possible. (Iron, phosphorus, and zinc posium) as well as our source of vitamin B-6, B-12, biotin and niacin. Some people do not eat shrimp because they are classified as high cholesterol. Today it is not a problem because people know that cholesterol in food is absorbed by fewer people. Blood Cholesterol virtually generated within the body, and shrimp are shown to have beneficial effects for the proportion of HDL / LDL under any circumstances.
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