CATDOLL : CATDOLL: Is Dalian abalone good?

Is Dalian abalone good?

The website I found for you has everything. All the seafood in Dalian is there. You can check it at will.

Dalian abalone varieties

1) Classification by color Green-rimmed abalone: ​​The lip is green, the meat is tender and has a strong flavor. It is mostly used for frozen abalone or soup. Black-rimmed abalone: ​​The lip is black. This Dalian abalone is canned and sold as fresh abalone. The meat is fragrant, sticky and chewy. Brown-rimmed abalone: ​​The lip is brown. It is famous for its strong flavor and color. It is mostly used for dried abalone. (2) Classification by sales form Dried abalone: ​​refers to Dalian abalone that has been dried. Its characteristics are that it has a long shelf life and is easy to transport. Its taste and texture are better than fresh abalone. Its production method: After the Dalian abalone is caught, the Dalian abalone meat is immediately taken out of the shell by a person, soaked in salt water for about half a day, then washed with cold and hot water, boiled in salt water, and then baked over charcoal fire until dry, and then placed in the sun to dry. When it reaches the point of one-piece, it is moved to a cool place to air dry. These two steps are repeated, and it takes at least one month to complete. Therefore, the key points of the Dalian abalone drying process are the processes of shelling, washing, cooking and sun exposure, which directly affect the quality of dried Dalian abalone. Frozen fresh abalone: ​​refers to the fresh Dalian abalone that is shelled and quickly frozen. Some of the frozen Dalian abalone on the market are made from dead Dalian abalone, and the meat texture is destroyed and the weight is reduced after thawing. Therefore, it is difficult to control the quality of Dalian abalone. Fresh abalone: ​​refers to fresh and live Dalian abalone, which is directly cooked and eaten in a live state. Canned Dalian abalone: ​​also known as soup abalone, named after the soup in the can. It is made by canning fresh and live Dalian abalone immediately after processing to maintain stable quality. Operation procedures: shelling and cleaning, adding salt water, vacuum canning, and high-temperature sterilization and cooking. Because it is easy to eat, it does not need to be cooked, just heated (for home use). There is also a kind of Dalian abalone packed in a vacuum composite plastic bag similar to canned Dalian abalone, which is transparent and visible, and is convenient for those who buy it (can be stored for about two years). 3) Classification by origin Japanese dried abalone: ​​There are three types of Dalian abalone produced in Japan: net abalone, Jipin abalone, and Hema abalone. They are the most famous and are known as the king of abalone. Japan is known as the kingdom of Dalian abalone, and the technology for making Dalian abalone is quite exquisite. Net abalone: ​​Produced in Aomori Prefecture, Japan, it is the top quality abalone. It was originally produced in Chiba Prefecture, Japan. Due to seawater pollution, the quality of abalone produced in Aomori Prefecture is better now. It is oval in shape and brown in color, with small abalone edges and bead-shaped abalone core. It is soft and smooth when cooked, with a golden color and rich and delicious aroma. When cut horizontally with a knife, you can see the net-like pattern on the abalone body, so it is called net abalone. It is made by one of the world's famous Dalian abalone chefs, Tianwang Master Huagu. Jipin abalone: ​​Produced in Iwate Prefecture, Japan, it is made by another Dalian abalone chef Goro Hirata. This Dalian abalone is smaller (slightly smaller), shaped like a gold ingot, with a high abalone pillow, and a light gray color. It tastes rich and refreshing. Hema Abalone: ​​Produced in Omagi, Aomori Prefecture, Japan, and made by Dalian abalone master Xiong Fa, this kind of Dalian abalone is the smallest, with two holes on the left and right sides of its body, because it grows in the cracks of rocks, and fishermen catch it with hooks and hang it with seaweed to dry. However, these have also become the logo of "Hema". Hema abalone has tender meat and strong fragrance. Together with the first two, it constitutes the "three famous abalones" in the world. South African dried abalone: ​​Produced in South Africa, its quality is the best dried abalone in the world after Japanese dried abalone. Whether in terms of shape, meat, taste and fragrance, it is close to Japanese dried abalone, and the price is much cheaper than Japanese dried abalone, which is a delicacy favored by gourmets. In addition, Dalian abalone is produced in China, Europe, Canada, the United States, the Middle East, Australia and other regions, but its quality cannot be compared with Dalian abalone in Japan and South Africa.

Dalian abalone is a delicious seafood. It is not a fish, but a single-shell mollusk that crawls on rocks below the low tide line in shallow seas.

Haha, go eat.

It's hard to say, but I bought a can on Taobao a few days ago and it tasted very good. The store is called Abu Wangchao, you can also go and have a look. It seems to sell Neptune brand abalone in clear soup.

If you just want them to be bigger, raise them for three years, because nowadays people usually only raise them for two years. The market is not good now, and few people will buy those that are too big. Also, don't put too many density. If others put 20 in a layer, you should put 15; if others put 15, you should put 10. The overall density should also be lower than others. In this way, your abalone will be obviously bigger than others in that area. If you want to increase the weight, this season is the best time. I'm from Fujian, and now I eat fresh kelp, which is very fat and heavy. Dalian should not be much different.

References: If your answer is quoted from elsewhere, please indicate the source.

Haha, buddy, it seems that you are definitely not from Dalian. If you are working in the catering industry outside of Dalian, you should have heard of "Liaocan", which is sea cucumber. Liaocan refers to sea cucumber produced in Dalian. We can proudly say that Dalian seafood is the best and most expensive in the country. Abalone is just one of the categories. You can ask professionals in the seafood industry! I hope it helps you, but there are many people pretending to be Dalian seafood now, and those who don’t know the business can’t tell the difference, especially dried seafood!

Dalian's seafood is the best! A lot of it is exported, but you can still eat fresh and delicious food.

There are two best ways to eat seafood. One is to eat it raw, directly, to preserve the original flavor of the seafood to the greatest extent. But it depends on personal acceptance and gastrointestinal function. If you can't eat it raw, don't force yourself. The other is to blanch it in water. Be sure to control the time. If you overcook it, it will be overcooked. Seafood is a little salty, so it is delicious without any seasoning. If you prefer a stronger taste, you can dip it in some sauce.

As the New Year approaches, reservations for New Year’s Eve dinners in Japan are booming, and retaliatory consumption has caused prices to double. What do you think of this phenomenon?

A department store in Yokohama, Japan, is the reservation area for the New Year's Eve dinner this year. Japanese people usually book a takeout New Year's Eve dinner in advance during the New Year, and mail it or take it home to share with their families. Major department stores are the main places to order New Year's Eve dinner. A set meal containing many high-quality ingredients such as abalone, salmon, and shrimp costs 37,800 yen, about 2,100 yuan. So far, the reservation amount for this year's New Year's Eve dinner has increased by about 20% compared to last year.

Due to the restrictions on dining out during the pandemic, the sales of takeout New Year's Eve dinners at many department stores have hit a record high in recent years, and this year, the bookings of many businesses have increased by 20% to 30% compared to last year. The person in charge of this shopping mall also said that the average consumption of New Year's Eve dinners this year has increased significantly. In the past, New Year's Eve dinners worth about RMB 1,000 were the most popular, but this year's New Year's Eve dinners with a price of more than twice that have increased significantly in popularity. The retaliatory consumption psychology after the improvement of the epidemic has further pushed up the consumption of New Year's Eve dinners.

This is mainly because of the long-term epidemic, and most Japanese people still choose to stay at home for the New Year this year. With the improvement of health awareness under the epidemic, low-salt and low-calorie New Year's Eve dinners and artificial meat New Year's Eve dinners have become new trends this year, and sales momentum is good.

The Japanese New Year's Eve dinner is basically the same as that in China. The most common ingredients are black beans, fish roe, dried small fish, grilled fish, radish kimchi, lotus root, taro, boiled mushrooms, etc. The Japanese concept of health can be seen from the Japanese New Year's diet. Japanese feasts are very particular about appearance, taste and meaning. Even the feasts are light. Like China, Japanese rice is particularly auspicious. Boiled black beans are a common ingredient, symbolizing healthy growth; Roy symbolizes the complete family of offspring; long and thin buckwheat flour symbolizes longevity; boiled lotus root and taro symbolize a stable position.

I think this phenomenon is unscientific. This has caused market fluctuations and is not conducive to the operation of the consumer market. Retaliatory consumption can only make the market situation more and more intense, so this phenomenon cannot be tolerated.

This is not a particularly good phenomenon, because I feel that this is really retaliatory. The price should not be doubled. It feels very unreasonable.

It is unacceptable. Such a price is too high and many people cannot afford it. The consequences are very serious.

Doing so will easily lead to social economic instability, reduce people's quality of living standards, and cause many prices to rise.