Ready to eat Arctic shrimp

Ready to eat Arctic shrimp

Introduction:

"Wild Arctic prawns are produced in the Arctic Ocean and the North Atlantic 200-250 meters deep cold sea environment. The growth rate is slow, and it takes 3-8 years to reach the commercial specifications. At present, all wild prawns can not be cultivated artificially. The main fishing countries are Canada, Greenland, Denmark, Iceland, Norway, etc. Wild Arctic shrimp and salmon are the deep-sea fish and shrimp with the highest content of unsaturated fatty acids, which can reduce blood pressure and blood lipid, soften blood vessels, prevent coronary heart disease and asthma. It can promote the early development of infants' eyesight and promote children's intellectual development

Production steps:

Step 1: thaw the Arctic shrimp naturally at 0-4 ℃, clean it with purified water and drain the water

Step 2: skin and bone salmon, clean with purified water and drain water

Step 3: cut the salmon into thick pieces

Step 4: choose seasoning

Step 5: ready to eat

Materials required:

Wild Arctic shrimp in Canada: moderate

Norwegian Salmon: moderate

Raw fish sauce: right amount

Mustard: right amount

Lemon: moderate

Note: features: fish within half an hour, the whole ship with shell cooked, quickly frozen at - 30 ℃. The growth cycle is three to eight years, the individual is compact and the meat quality is compact. The freshness exceeds that of all live cultured shrimps. The qualified Arctic shrimp is pink or orange. Using dry ice to freeze, there is no ice on the surface.

Production difficulty: simple

Process: fresh

Production time: 10 minutes

Taste: Original