CATDOLL : CATDOLL: How to keep clams alive for a long time?

1. How to keep clams alive for a long time?

1. Low temperature culture

Razor clams prefer low temperatures. They can be well raised in a low-temperature environment, thereby extending the shelf life of clams. Too high a temperature will cause the oxygen content in the water to decrease, which may cause the clams to die from lack of oxygen, so they need to be raised at low temperatures.

2. Seawater culture

Razor clams are originally seafood products, and the best way to keep them is to raise them in seawater. Although clams can also be farmed in fresh water, if you want to preserve them for a long time, it is better to raise them in seawater.

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3. Freshwater culture

If conditions at home do not allow you to use seawater for breeding, you can add an appropriate amount of water to a clean basin, then add an appropriate amount of salt to the water, adjust the water into light salt water, and put the clams in it in a cool place to raise them. This will meet the clams' needs for a living environment and prolong their lifespan.

2. How to preserve live clams

Question 1: How to preserve clams? Do not wash them. Keep them in their original state. Put them in a bag and put them in the refrigerator. This is what we do at home.

Question 2: How to store clams overnight? Those that died from freezing can be eaten, but those that died from heat cannot be eaten.

There is no problem with frozen ones. Smell it to see if it smells bad. If it doesn't smell bad, it's fine.

Question 3: How to preserve live clams? Do not wash them. Keep them in their original state. Put them in a bag and put them in the refrigerator. This is what we do at home.

Question 4: How to store the clams after taking them out? Do not wash them. Keep them in their original state. Put them in a bag and put them in the refrigerator. This is what we do at home.

Question 5: How to preserve clams If you want to keep live clams overnight, you should put clean water in a clean container and add edible salt to make a light salt water, which should be slightly saltier than vegetable soup. Put the clams in, the water surface should be 2 cm higher than the clams, and the water temperature should be controlled below 20 degrees Celsius. You can add ice cubes or ice bags to cool down. In such an environment, clams can survive for about 1 day. Due to the lack of plankton in the water, the longer the clams are kept, the thinner they will be. It is better to eat them as soon as possible.

Question 6: How to preserve clams at night? Those that are frozen and dead can be eaten, but those that are overheated cannot be eaten. Frozen ones are fine. Smell them to see if they smell bad. If they don't, they are fine.

Question 7: How to preserve clams with mud? It is best not to eat dead clams.

The dirt on the outside can be removed with a small brush, but the mud and sand inside cannot be removed.

For fresh clams, you can add a small amount of salt to the water to help the clams spit out the mud and sand.

Question 8: How to preserve the muddy clams? Do not wash them, keep them in their original state, put them in a bag, and put them in the refrigerator. This is what we do at home.

Question 9: If you buy clams from the market and they are still covered with mud, how can you preserve them to keep them fresh if you are not in a hurry to eat them? First, wash them clean, then fill half a basin with water, add Shanghai crystal (the clam seller has it, a kind of sea salt), which should be relatively salty, then put the clams in, and let them spit out the mud and sand for 12 hours.

Question 10: How to preserve clams in the summer if you can’t sell them all at once? Put them in a basin of water and then put another basin on top with some water in it. Press the plastic bag of clams and razor clams in the water. This is a good way to prevent them from going bad.

3. What are the top ten specialties of Xiangshan?

What are the top ten specialties of Xiangshan?

It is well known that Xiangshan is rich in marine resources. Xiangshan on Tiantai Mountain is a major extension of the ocean and is mainly hilly. It is known as seven mountains, one water and two parts of farmland. Do tourists who come to Xiangshan know the specialties here? Today I will introduce to you the famous specialties of Xiangshan.

What are the top ten specialties of Xiangshan? 1. Xiangshan seaweed

Laver farming has a history of more than 30 years in Xiangshan. The county has a farming area of ​​more than 16,000 mu, which is one of the leading products of marine aquaculture. With the improvement of farming technology and the increase in market demand, the farming area has expanded year by year, forming a large production scale. At present, the county has a farming area of ​​16,000 mu, and produces more than 3,500 tons of dried laver. In the past, after the fresh vegetables were harvested, most of them were made into vegetable cakes by hand, dried and put on the market. In recent years, the development of mechanical processing has improved the product quality. The vegetable cakes are thin, tender, bright, delicious, clean and hygienic. Laver is rich in vitamins and minerals, especially vitamins B12, B1, B2, A, C, E, etc. The protein it contains is similar to that of soybeans, which is 6 times that of rice; vitamin A is about 67 times that of milk, riboflavin is 9 times more than mushrooms, and vitamin C is 70 times that of cabbage. It also contains choline, carotene, thiamine, niacin, vitamin C, iodine, etc. It has many functions such as clearing heat and promoting diuresis, nourishing the kidney and nourishing the heart, lowering blood pressure, and promoting human metabolism.

2. Xiangshan Yellow Croaker

Yellow croaker is distributed in the coastal waters of mainland China and the west coast of North Korea from the south of the central Yellow Sea to the east of the Qiongzhou Strait. It is also occasionally found west of the Leizhou Peninsula. The large yellow croaker along the coast of China can be divided into three populations: ① The northern and central groups of the East China Sea. Distributed from the southern Yellow Sea to the central East China Sea, including the Lvsi Ocean, Daiqu Ocean, Maotou Ocean, Dongtou Ocean to the vicinity of Fujian Yushan Island. ② The Fujian and eastern Guangdong groups. Mainly distributed in the southern East China Sea, the Taiwan Strait and the northern South China Sea (from the south of Yushan Island to the Pearl River Estuary). This population is divided into two major groups, the northern and southern groups. ③ The western Guangdong group. Mainly distributed in the South China Sea area from the west of the Pearl River Estuary to the Qiongzhou Strait. Biological habits Large yellow croaker is a warm-temperate nearshore grouping migratory fish, mainly inhabiting the middle and lower layers of coastal and offshore waters within 80 meters. Spawning fish are afraid of strong light, like countercurrents, and prefer turbid waters with low transparency. They often float at dawn, dusk or high tide, and sink during daytime or low tide. Adult fish mainly feed on various small fish and crustaceans (shrimp, crab, mantis shrimp). The feeding intensity decreases significantly during the peak reproductive period; the feeding intensity increases after the reproductive period. The main food of juvenile fish is copepods, mysid shrimp, wood sparrows.

3. Xiangshan swimming crab

The swimming crab, scientifically known as "Shrimp Crab", is commonly known as "White Crab" in some places. It is named because its carapace is in the shape of a shuttle. There are three protrusions in the center of the carapace, so it is also called "Three-spotted Swimming Crab". The male has a pointed and smooth navel, long claws, and a green shell surface; the female has a round navel with fluff, and the shell surface is ochre or spotted. The meat of swimming crabs is fat and delicious, with high nutritional value and economic value, and is suitable for temporary breeding and fattening in seawater. The carapace is spindle-shaped, almost twice as wide as it is long; the surface of the carapace is covered with fine particles, with two transverse ridges and three wart-like protrusions; the forehead has two sharp teeth; the front side edge has 9 sharp teeth, and the last teeth are long and thorn-like, protruding outward. The claws are thick and longer than the width of the carapace; the long segments are prismatic, and the male long segments are slender, with 4 sharp spines on the front edge. Swimming crab, commonly known as swimming crab or white crab, belongs to the class Crustacea, order Decapoda, family Portunidae, and is an important economic crab species in coastal China. It grows rapidly and has high profits from breeding, and has become an important breeding species in coastal areas of China.

4. Xiangshan Red Orange

Xiangshan Red Mandarin oranges belong to the citrus family. They are excellent single plants selected and bred by the Linte General Station of our county from imported foreign varieties. They have medium tree vigor, slow crown expansion, slightly upright young trees, open after entering the fruiting period, dense branches, and medium-sized leaves. They are monoecious and strong, with a single fruit weight of about 200 grams, uniform size, flat spherical fruit shape, fruit shape index of 1.2, soft and juicy flesh, fragrant, soluble solids of about 12%, moderate sweetness, and have been evaluated by the Citrus and Seedling Quality Supervision and Inspection Center of the Ministry of Agriculture for three consecutive years as: "The fruit shape is uniform, the end is loaded, the color is bright, the peel is thin, the flesh is tender, the residue is not slag, the juice is rich, the flavor is rich, and the quality is excellent." Since the launch of the "Xiangshan Red" citrus in the spring of 1998, our county has developed an area of ​​15,000 mu (including 13,000 mu of high-grafting and 2,000 mu of planting), accounting for more than 45% of the county's citrus area. It has now been introduced to all major citrus production areas in China and has become a key promotion variety in the province and even the country. The average yield per mu is 1,850 kilograms, and the per mu output value is more than 10,000 yuan. The economic benefits are very obvious, the promotion speed is fast, and the development prospects are broad.

5. Sharks

Product name: Shark Product alias: white pomfret, pomfret plate, mirror fish, flat fish, pomfret flat fish Product origin: Ningbo Product characteristics: Although sharks are ferocious and hideous, their whole body is a treasure and they are important economic fish. Shark livers are particularly large and rich in vitamins A and D, which are important raw materials for making cod liver oil; shark skin can be made into leather, and its fins are the seafood treasure - shark fins. Sharks can also be used as medicine. According to scientists' research, sharks rarely suffer from cancer. Even if the most terrible cancer cells are transplanted into sharks, sharks will still be safe. This is because its cells secrete a substance that can not only inhibit cancer substances, but also reverse cancer substances. Product introduction: Also known as white pomfret, pomfret plate, mirror fish, flat fish, pomfret flat fish, it belongs to the family Pomfretidae of the genus Silver Pomfret and lives in the middle and lower layers of the offshore. It is mostly produced in Xiangshan Port and Zhoushan sea area, and is also one of Ningbo's marine fishery specialties. Product history: The ancients had a poem about the hairtail shark: oyster powder is evenly applied to make it look hungry, and the spirit snake has its black hair tied up in a high bun; it dares to be like the North Sea, Kangcheng brand, kneeling in the mud and spitting silk.

6. Nantian mud snail

The production area of ​​the products with the "Nantian Mud Snail" certification trademark is the specific production area of ​​Nantian Island, Xiangshan County, Ningbo City, Zhejiang Province, located on the southern edge of Xiangshan Peninsula, at 29.09'N and 121.54'E. Nantian Island in Xiangshan County is Hepu Town, with an island area of ​​102.8 square kilometers, 195,000 mu of shallow sea area and 20,000 mu of tidal flats. The tide of the tidal flat is slow, the bottom is muddy, the benthic organisms are rich, the offshore water quality is fresh, and the salinity is moderate. In addition, the climate conditions in the production area are excellent, and the breeding conditions are unique, which is very suitable for the growth of mud snails. It is reported that the annual yield of Nantian Mud Snail can reach about 500 kg per mu. The successful approval of the geographical indication certification trademark is of great importance and positive significance for comprehensively enhancing and expanding the influence and market share of Nantian Mud Snail, accelerating the construction of the county's aquatic product brand, and further promoting the process of fishery industrialization. Mud snails, also known as Tutie, are round in shape with a thin and brittle shell. They are found in coastal mudflats, and are most abundant in Nantian and Shuihu mudflats. They are of good quality. The name "Tutie" comes from the fact that mud snails grow on the sea mudflats and "spit out sand with their tongues, which is as black as iron." Every year when peach blossoms bloom, the mud snails spit out all the "iron", leaving their stomachs clean and delicious.

7. Xiangshan White Goose

Xiangshan White Goose is famous for its fast early growth rate, good meat quality and excellent economic traits. Local people call it "eating and pulling at the same time, and selling well in 60 days". Under the condition of grazing, the average weight of meat goose is 3.9 kg in 70 days, and it can reach 4.1 kg with supplementary feeding. Xiangshan White Goose has tender meat and high nutritional value. The fat content of goose meat is low and evenly distributed. The amino acid variety is complete, especially the lysine content is twice that of pork and chicken. Xiangshan White Goose, which mainly feeds on green grass, has extremely low residues of pesticides, antibiotics, heavy metals and other harmful substances in its meat. It is a rare green food. The protected origin of Xiangshan White Goose geographical indication product covers the current administrative areas of 18 towns and streets, including Dandong Street, Danxi Street, Juexi Street, Shipu Town, Xizhou Town, Hepu Town, Xianxiang Town, Dingtang Town, Qiangtou Town, Sizhoutou Town, Tuci Town, Daxu Town, Xinqiao Town, Dongchen Township, Xiaotang Township, Huangbiao Township, Maoyang Township, and Gaotangdao Township in Xiangshan County, Zhejiang Province.

8. Radish dumplings

Radish ball: Made of glutinous rice flour and rice flour, the filling is salty shredded radish. The difference from the red ball is that it is not wrapped with a layer of glutinous rice and has no red dots. It is rated as one of the top ten special snacks in Xiangshan. If you don't come to Ningbo, you don't know Xiangshan; if you don't go to Xiangshan, you don't know radish balls; tasting radish balls is said to have the taste of Xiangshan; after a glimpse of the taste of Xiangshan, you will know the richness and charm of Jiangsu and Zhejiang. There is a reason why radish balls are one of the top ten famous snacks in Xiangshan. When you go to Xiangshan, you must eat fresh seafood and fish noodles that are exquisite to the bone. After that, you might as well try another radish ball, which can be used as a staple food to fill your stomach, and you can also taste the Xiangshan local cuisine with a unique sea flavor. As an outsider, radish balls are both a dish and a meal, and they are also a local snack and dessert with a unique flavor. The feelings of Xiangshan people for radish balls are probably comparable to seafood. It can be said that every Xiangshan person grew up eating radish balls. The old people in Xiangshan would prepare several pots of radish balls during festivals. When guests came, they could take them out at any time and serve them on the table after being steamed.

9. Braised Razor Clams in a Bowl

The scientific name of razor clam is Sinonovacula constricta, which belongs to the mollusk system, Eulobranchiata, Eulobranchiata, and Bambusidae. The shell is brittle and thin, long and flat, with an oblique groove from the top of the shell to the ventral edge, hence the name Sinonovacula constricta. Razor clams live in shallow sea mud and have two shells of equal size on the left and right. The shell is brittle and thin, rectangular, and often has a thin layer of light green skin on the surface. Razor clam meat is delicious and is a relatively common seafood. Razor clams grow fast, are large, tender and fat, white in color and delicious in taste. They are also called Changjie clams, which are named after the species of the field. They are narrow and long like the middle finger, and are also called Xishi tongue, which means they are beautiful. Razor clam meat is delicious and cheap, and is a popular seafood. Razor clam meat is rich in nutrients such as protein, calcium, iron, selenium, vitamin A, etc. It tastes delicious, has high nutritional value, and has the function of replenishing deficiency. According to traditional Chinese medicine, razor clam meat is sweet and salty in taste and cold in nature. It has the effects of clearing away heat and detoxification, replenishing yin and eliminating restlessness, benefiting the kidney and promoting diuresis, clearing the stomach and curing dysentery, and replenishing deficiency after childbirth. "Jia V Materia Medica" records that razor clam meat "replenishes deficiency and cures cold dysentery. Cooked and eaten, it cures postpartum deficiency in women, evil heat in the chest and irritability." "Sui Xi Ju Diet" records that razor clam meat "clears the stomach, cures dysentery, eliminates restlessness, and replenishes deficiency after childbirth."

10. Rice buns

Rice steamed bun: It is made of rice ground into powder, not flour, and tastes slightly sweet and slightly sour. It is rated as one of the top ten special snacks in Xiangshan. Ingredients: white sugar. Fresh rice. Water Principle: Use the yeast produced during the fermentation process of rice itself. The process of adding a leavening agent is required to complete the wheat steamed bun. Make a unique rice steamed bun like wheat steamed bun. Features: Use rice to make it like steamed buns. But there is a big difference. The biggest difference is that it is a pure natural food, naturally fermented. Absolutely no saccharin, fermented baking soda, preservatives and other artificial synthetic pigments are added. The production process of rice steamed buns: 1. Rice to be made into steamed buns: The requirements for rice to make steamed buns are also very high, and choosing good rice is also very important. This is the rice that my family uses to make rice steamed buns, but it is all fresh rice. If the steamed buns are made of old rice, they will taste sour. Not delicious. 2. Wash the stalk rice and glutinous rice with water three times in a certain ratio and soak them in water for 12 hours.

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