Shrimp: what are and how to choose

Shrimp: what are and how to choose
 Shrimp - the marine product that supporters prefer gourmet dishes among many others. And the shrimp dishes are perceived as something unusual and desirable. And, if someone loves boiled shrimp as an excellent snack to beer, others choose a salad of shrimp or the so-called sea cocktail.

Shrimp has a set of useful features, making and enjoying a great popularity. In addition, they are low-calorie, they contain mineral salts, acids, proteins that are rich in protein and calcium. The opinions of experts differ only in the issue of whether there is a shrimp cholesterol and, if so, is it "good" or "bad." Most still consider them to dietary products. In this case, all agree that the content of iodine shrimp occupy a leading position among all the seafood.

Despite the fact that the family of shrimp is very diverse in terms of cooking, shrimp can be organized according to the following criteria. Firstly, size. Shrimp from two and a half to ten inches are considered normal, while those that are larger - royal. Understand exactly what's in the package are simple enough: on the packaging indicates the number of shrimp per kilogram of body weight, therefore, the fewer, the larger the individual.

Another aspect of the water salinity can be chosen. Freshwater shrimp are different uniform color and fleshy, while the shrimp grown in salt water may have striped coloring. While the former are usually sold fresh-frozen, the latter as frozen raw and cooked.

Finally, the temperature of the water in which they live. Shrimp that live in cold salt seas, smaller living in warm salt water. If you trust the opinion of professionals, the most delicious shrimp living in North America and even in northern latitudes.

In order to choose the right, follow the advice of experienced chefs who say that good quality shrimp can be recognized by the elastic texture and the fresh smell of the sea. The dried shell may indicate damage or aging. White dry places indicate peremorozhennost product and yellow meat or black spots on the legs - an attempt to hide the poor quality product.

Choosing frozen cooked shrimp, better focus on those that were located unit, not individuals. In this case, the ice crust covers not each shrimp, and the block. To preserve all their nutrients recommended thawed gradually raising the temperature (initially in a refrigerator and then at room temperature).

Tags: shrimp species cholesterol