Live seafood preservation method:
Experts say that eating fresh seafood is generally better, and the nutritional value of dead seafood is greatly reduced, and some may even produce toxins and should not be eaten again. The preservation and transportation of live seafood is particularly important. The methods must be adapted to local conditions, mainly dry and wet methods:
one. Dry transport, also known as waterless transportation, cools the water to a temperature that suspends the life of the fish and then dewaters it. Once it reaches its destination, the fish and shrimp are put back into the water and they will regain consciousness. In the dehydrated state, its life can be maintained for more than 24 hours. This transport method not only greatly enhances the livelihood of fish and shrimp, but also saves freight. It is an ideal transportation method. Such as Japanese shrimps, crabs, lobsters, etc. can be transported in wooden sliver cartons or foam boxes.
two. Save dry seafood with dry ice
Dry ice transporting refrigerated live seafood has more advantages than water ice, because dry ice does not have water after sublimation, and transportation and preservation are more convenient. However, live seafood is preserved in dry ice for proper transportation. Because dry ice is extremely cold, dry ice cannot be directly contacted with live seafood. Otherwise, seafood will be frozen to death. In practice, use a foam incubator to store the seafood in layers, such as dry ice to preserve crabs. First, you put a layer of dry ice on the foam box, and then spread a layer of hay over the dry ice, or similar. Breathable quilts, sponges, or whatever, then put the crabs on top and lay dry ice and crabs in layers.
three. Wet transport preservation
(1) Frozen transport storage
Use a dedicated refrigerated shipping container to ship live fish. The general transport box insulation uses 20cm thick polyurethane board, made of stainless steel skeleton, inject approximately 100L of seawater and 90L of water, and then put a volume equal to 800L of fish and 90L of ice into the box. Before closing the box, add 30L of ice.
(2) watering transport preservation
It is suitable for mussels, scallops, clams, oysters, blue crabs, etc. It is necessary to regularly observe and spray seawater during transportation.
Plastic bag packaging and transportation First disinfect the live fish and shrimp, put the prepared water in the plastic bag, and then put the fish and shrimp into different specifications and quantities, then squeeze out the air in the bag, and pour appropriate amount of oxygen, use the rubber. Loop tight bag mouth. Then put the plastic bags into the cardboard boxes. Each box can hold 1 to 2 bags, preferably in a foam box. In summer, the temperature is high, and a small bag of ice can be put in the box to cool down. This law is currently widely used throughout the world with a large safety factor.
How to save dead seafood:
Some seafood is dead and cannot be eaten, but it cannot be said that all seafood is dead and cannot be eaten; especially if the crabs are still alive, the oxygen in the body of dead crabs will decompose to produce a toxic substance, histamine. As the time of death increases, more and more histamine accumulates in the crab, and the gas increases.
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