- Cooked frozen shrimp should be separated from each other and not have frozen lumps. In addition, the package should not contain a large amount of snow: light snow cover is allowed, it can form when the product is removed and returned to the refrigerator.
- Fresh shrimp have a curled tail. Do not be intimidated by the different color of the shrimp’s cephalothorax – it can vary from green, brown to black – depending on the catch season, region of shrimp habitat and nutrition.
- The shelf life of boiled-frozen shrimp (the most popular among consumers) is 12 months at a temperature not higher than –18 ° С. The package must contain the most complete information about the producer and biological species of the shrimp.
- In addition to the above information, some manufacturers indicate the amount of shrimp on the package. In accordance with the technical regulation “On the safety of fish and fish products” this information is not mandatory and is considered additional. According to GOST, shrimps are divided into size groups – large, medium, small and very small – and are measured by the number of shrimps per kilogram. So, on the package there may be such a designation: 50/70, 70/90, 90/120, 120+. That is, the fewer shrimp in the same package size, the larger they are.
- It is necessary to remember about the peculiarities of storing loose shrimp in trays (containers). Consumers occasionally open and close the tray and sometimes forget to close it, which can change storage conditions. Changes in temperature affect the appearance. Visually, the shrimp changes (snow appears, the shrimps stick together), respectively, the quality of the product suffers from this. In addition, these shrimps may contain more ice.
2021-03-05