Tôm-hùm-hấp-muối

4 ways to prepare Alaskan lobster at home

Canadian lobster, also known as Alaskan lobster, is a dish that is not unfamiliar to diners. Compared to the past, buying and processing Alaskan lobster was only for wealthy families, but now with a price range of 800-1 million VND, everyone can enjoy this nutritious dish.

Nhu An Khang Phat shared a way to prepare king crab delicious and new . In this article we will share more delicious, popular and especially easy to make dishes at home.

1. Alaska lobster burned with garlic

Steps to make roasted Alaska shrimp with garlic as below

  • Alaska lobster wash the shrimp shell, split the shrimp body lengthwise into 2 halves.
  • 5 large garlic bulbs, peeled and crushed. Heat a lot of oil in a pan, fry the garlic until golden then take it out and set aside.
  • Continue to put the lobster in the pan and fry the garlic (note: the cooking oil must cover the shrimp), fry until the lobster is golden brown, then take it out.
  • Take another pan, add 60g of salted butter to the hot pan, then add fried garlic and stir well

2. Alaskan lobster steamed with beer

How to make Canadian Lobster steamed in beer is done according to the steps below

  • Prepare 1 fresh Alaskan lobster or to save money you can choose puffed lobster (cheaper price)
  • Clean the Lobster thoroughly and put it in the steamer
  • Prepare a large steamer to fit a whole shrimp, add about 2-3 cans of beer, and bring to a boil.
  • Turn the shrimp continuously in the pot so that their whole body cooks evenly.
  • After about 15-20 minutes, the shrimp will be completely cooked and can be taken out to enjoy

 

3. Grilled Canadian lobster

Canadian lobster steamed with beer: Prepare a large steamer to fit the whole shrimp, add about 2-3 cans of beer, and bring to a boil. Clean the Lobster thoroughly and put it in the steamer. Turn the shrimp continuously in the pot so that their whole body cooks evenly. After about 15-20 minutes, the shrimp will be completely cooked and can be taken out to enjoy

4. Grilled Alaska lobster with cheese

Prepare the shrimp thoroughly, cut them in half and marinate the two halves with a little pepper and salt. Prepare the charcoal grill, add the shrimp as soon as the fire is hot. Prepare 1 bag of Mozzarella cheese for Pizza.

Grill the shrimp for about 10 minutes, then sprinkle cheese on top and continue baking for about 5 more minutes, the cheese will melt and the shrimp will be cooked. Enjoy with divine dipping salt at Royal Seafood and you’ve got a wonderful dish.

Where to buy cheap fresh Alaskan lobster

Canadian lobster has been and will still lead the trend of seafood cuisine in Vietnam as well as around the world. Choosing to buy Canadian Lobster at a reputable address brings not only a good experience but also a full enjoyment of the delicious taste of nature.

cua-gạch-cà-mau

The secret to choosing the best crab

How to choose delicious crab is the question of many diners about Ca Mau Crab – one of the most popular types of crab in Vietnam. Follow the following article with Tu Hai San to be able to choose for yourself the best quality Ca Mau Crabs and discover the secret why wireless brick crabs at Tu Hai San are making a name for themselves in the market.

Origin of brick crab

Vietnam is a landlocked country in Southeast Asia, so it is not difficult to understand that Vietnam is blessed with countless types of fresh seafood. In particular, when you are looking for crab products, meat crab or Ca Mau brick crab is the most famous name.

As a coastal district in Ca Mau province , Nam Can district has a quite diverse and fertile ecosystem, creating a wonderful habitat for sea crabs, as well as an ideal environment for crab farming. The crab meat here is very firm and fragrant thanks to its natural growth in a high salinity environment with a large silt flow without the need to use outside food or weight gain foods. It can be said that Ca Mau Crab is a natural gift for the S-shaped land.

Nutrition of Ca Mau crab

According to the opinion of most diners, Ca Mau Crab is the best crab in the country. The crab meat is firm and has both a sweet and slightly salty taste typical of the cape sea. In particular, the fatty and rich crab meat is the highlight that diners will never forget once they have enjoyed this type of crab.

Not only does it have a delicious taste, but there are also many nutritional sources in Ca Mau Crab. Crab meat contains a rich source of protein and essential vitamins and minerals for health. In particular, crab meat contains very little saturated fat, making it suitable for almost any diet, including keto.

How to choose to buy delicious brick crab

Look at the claws: Observe the color of the young skin in the middle of the elbow on the crab’s claws. If it is reddish pink or dark pink, the crab is meaty. In addition, this skin is straight and shiny, which is a sign of a fat and meaty crab. If the skin is wrinkled, the crab will be covered.

Squeezing the crab’s bib: When using your fingers to squeeze the crab’s bib, if the bib is hard, the crab has a lot of meat, and vice versa, if the bib is soft, the crab is shelled.

Squeeze the thigh end of the leg stick: Use your hand to squeeze, if the entire leg and claws of the crab struggle strongly, then the crab is strong and healthy. On the contrary, the crab is weak and the meat is fried.

Avoid buying crabs with the following characteristics: Crab claws and shells are slightly green in color. When you press your hand on the bib, it feels soft, this is a sign that the crab is succulent, with very little meat.

Where to buy delicious brick crab in HCMC

Currently, Ca Mau Crab products are quite familiar in the culinary market. Customers can find and buy them at markets, supermarkets, street carts or small retail locations.

However, not everyone has experience buying quality crabs and not everyone has a good experience buying crabs at markets or small shops. In order to increase profits when buying and selling crabs, many traders have chosen to tie crabs with ropes that are not light in weight. That has led to many customers having had a bad experience buying crabs “as a gift” with strings.

Understanding that, An Khang Phat is committed to bringing customers absolute satisfaction when using crab products at An Khang Phat. To do that, An Khang Phat commits to only selling real quality crabs – real weight, crabs at our store are completely tied with weightless transparent zip ties.

 An Khang Phat is a pioneer in committing to a 1 for 1 exchange at the customer’s home within 24 hours if the crab does not ensure quality. A series of fresh products such as spiny lobster or blue lobster , king crab, Alaskan lobster … are all guaranteed to be first class products.

Not stopping there, the source of goods at An Khang Phat is selected and imported directly from local crab farming units, without intermediaries, so An Khang Phat always maintains the best selling price, bringing giving customers a complete experience of Vietnamese seafood cuisine

tôm-hùm-bao-nhiêu-tiền-1kg

Make delicious, fatty grilled Alaska Lobster with cheese at home

Grilled Alaska lobster with cheese is greasy, fragrant, and has a very natural sweet taste, especially loved by customers. Dishes that can be made at home are both economical and help housewives freely show off their talents. So, let’s immediately refer to the article of An Khang Phat Seafood to update the recipe and detailed instructions, to make your own dish for the whole family to enjoy!

Recipe for grilled Alaskan lobster with cheese

Grilled Alaskan lobster with cheese is a particularly attractive dish for everyone, especially children. The dish is greasy when enjoyed, combined with many sweet, rich and harmonious flavors that are very attractive. Housewives can make this dish for the whole family to enjoy with the following recipe:

Ingredients need to be prepared

  • Alaska lobster : 1 about 1.5 kg
  • 30 grams of cheese, yellow butter.
  • Minced garlic, coriander.
  • Various spices: salt, pepper, sugar, cooking oil.

Implementation steps

Below are the steps to make grilled Alaskan lobster with cheese:

  • Prepare and clean the outer shell of shrimp. You should keep the string intact, put the shrimp under running water and use a small brush to clean the entire body and claws of the shrimp.
  • Use a knife to cut the shrimp body in half lengthwise. Let the shrimp drain completely, then marinate the shrimp meat with a little seasoning. Shrimp marinade spice mixture includes: minced garlic, pepper, soup powder, mix well. Then, marinate this mixture evenly over the shrimp meat and leave for 10 minutes.
  • You can grill lobsters with a charcoal stove or a specialized grill. Grill the shrimp until done, within 15 minutes, stirring both sides so the shrimp meat cooks evenly. When the shrimp is cooked and turns red, sprinkle cheese on top of the meat. Then, add the shrimp and grill for another 10 minutes. When the cheese melts and turns golden brown, it is cooked enough. Sprinkle with a little chopped coriander to enhance the aroma.

Thus, the dish is completed. You just need to put it on a plate and enjoy it while the shrimp is still hot. Enjoying the sweet, fragrant shrimp meat, along with the greasiness of the cheese, will surely make anyone fall in love.

N28_1098

How to preserve seafood for a picnic during the day to ensure freshness and safety

Bringing seafood to a picnic will bring wonderful experiences to everyone. Enjoy fresh, hot, fragrant seafood in a completely relaxing space and immerse yourself in nature, bringing relaxation during the holidays. However, how to preserve seafood to maintain freshness during travel? Let’s immediately refer to the article on how to preserve seafood for a picnic during the day, ensuring freshness an

How to preserve seafood for a picnic

When bringing seafood to a picnic, you can pre-process it or just prepare, clean and preserve it raw. For each of these methods, there will be different preservation methods. How to preserve seafood for picnics for each type is as follows:

Preserved raw, unprocessed seafood

Seafood that is meant to be transported away raw needs to be kept on ice to ensure freshness

For raw, unprocessed seafood, it is necessary to ensure that it is kept on ice to maintain freshness. For each type of seafood, there will be separate ways to preserve it. You can refer to the following:

  • With tiger prawns, you should prepare them cleanly and you can marinate them with a little seasoning or not, depending on your preference. Use a sharp skewer to pierce the shrimp body straight to facilitate the grilling process. Put everything in a sealed box, put it in a foam box and put a lot of ice to keep the temperature low.
  • Clams, oysters, snails… just soak and wash the shell thoroughly. Put it in a foam box and add some ice to keep it cold.
  • Squid, octopus… put in the freezer to preserve before bringing. When starting out, pack the box with ice to maintain freshness and avoid defrosting the product too early.

How to preserve processed seafood

In addition to bringing fresh seafood, you can also prepare seafood before taking it to a picnic. Picnic menus often include grilled dishes. You can grill the seafood and then preserve it to take away. Grilled seafood does not need to be marinated with too much seasoning. For squid, octopus… you can marinate it with chili salt or satay and then grill it lightly. With oysters, clams or mussels, you can marinate them in onion fat or grill them with cheese. Black tiger shrimp can be grilled as is or grilled with salt and chili…

Seafood only needs to be lightly grilled, no need to overcook. Then, put it in a cooler/box and leave it with you for 1-2 hours. Then, grill it again on the charcoal stove, both heating and helping the seafood to cook more deliciously.

 

-news-24

Little tips for housewives

Fresh squid tastes delicious
Use your finger to press the squid body. Fresh squid usually has firm and highly elastic meat. That is, after pressing your hand in and releasing your hand, the ink quickly returns to its original state. If it is not fresh squid, the meat is usually a bit soft and mushy, especially the elasticity is not high, so when you release your hand, the squid body will be indented for a long time before returning to its original state.

 

nhung-bi-kip-bo-tui-giup-chi-em-lua-chon-hai-san-tuoi-ngon-cho-gia-dinh-news-25

Pocket “secrets” to help you choose fresh seafood for your family

Seafood (shrimp, fish, squid,…) are foods rich in nutrients, essential for humans. However, the current burning problem is that traders have abused soaking chemicals containing borax, urea, color and odor removal chemicals to keep them longer, or injecting substances to increase volume. These toxic chemicals, naturally introduced into our bodies over time, cause: weakness, memory loss, cancer… To avoid buying foods like the above, we need to be careful. Smart consumers, in order to distinguish between fresh seafood and “transformed” seafood. Below are a few pocket tips for housewives.

1. Ink

– Some places of business, or at markets, small traders use magic tricks to turn dead, rotten-smelling squid into fresh, delicious squid using chemical bleach. Or soak in water to increase its weight, causing the squid to shrink when cooked, lose its firmness, become watery and become mushy.
– Fresh squids are usually bright pink in color, the meat is thick and large, the head is still attached to the body, and the squid antennae are still attached to the head. In particular, the ink body is not scratched or abnormally deformed. The meat of these squid will also be more juicy and will not shrink when processed, preserving the flavor of your dish.
– In addition, market ladies can still choose frozen squid to maintain the original nutritional quality. How to identify squid before freezing that it is alive and fresh: The squid’s body is straight, no tail or head is missing, the squid’s antennae are attached to the head, the eye membrane is less opaque.

2. Shrimp

Have many of us made the mistake of buying impure shrimp? Can’t distinguish between clean shrimp, fresh shrimp, and “witch shrimp”? The following tips will make this job easier. To distinguish between farmed shrimp and wild shrimp, you just need to note a few tips:
– Shrimps that have been injected with chemicals will have abnormal parts of their bodies that only if we are observant we can recognize: The shrimp’s back is enlarged, the segments on the shrimp’s back are dilated. The shrimp head shell is easy to separate from the body. The shrimp is also straight, no longer naturally curved like other regular shrimp. The tail of the shrimp spreads out but the fan blades, the color of the shrimp is pale and inconsistent. When processing these shrimp, the meat shrinks and becomes watery, the shrimp meat is friable and not delicious.
– Due to reproductive characteristics, only natural sea shrimp have a blue egg strip running on the head along the spine during the breeding season. River shrimp only have eggs in the lower abdomen. The shell of sea shrimp is also thicker, the legs and antennae are sharper, and the colors are more diverse and sharper
– Natural sea shrimp have diverse colors, while farmed sea shrimp have almost identical colors. This can be explained because farmed marine shrimp live in similar conditions in terms of food source and farming water area.

3. Crab

– According to folk experience, crabs are often boiled in the middle of the month, with little meat and are not firm. Therefore, people often only buy crabs in the first or last days of the month. However, we need some other skills to help us choose delicious crabs for our family
– If the skin on the crab’s smaller claws is red or dark pink, the crab will be fatter and have more meat. However, if this layer of silk is not straight and wrinkled, it is because the crab is sick from being caught for too long.
– Try pressing the plastron with your hand. If your hand is firm, the crab is delicious and firm. If you press it and it becomes indented or soft, the crab is covered.
– Another way, use your hand to squeeze the 2nd segment of the 2nd leg (the latter is larger) if you are sure the crab is delicious.
– If there are 3 green dots on the crab’s shell, this is truly the most delicious, nutritious and meaty crab

4. Fish

– A few more tips to help housewives choose clean, fresh fish to ensure nutritious meals for your family’s health. Characteristics of fresh fish: In addition, when fish is processed or spoiled, the meat will be mushy, friable, not delicious, and fishy. If the fish is marinated in borax, the fish will develop dull black foam when cooked. Fish marinated in borax or urea will absorb toxins, causing the fish bones to be unusually dull black and not as white as fresh fish.
These toxic chemicals, when ingested for a long time, will accumulate and cannot be eliminated. Over time, they will cause our bodies to become weak, or cause other diseases such as liver, kidney, and cancer. Therefore, the above tips hope to help you gain more experience in choosing fresh, nutritious seafood for your family without “Lost money, Disability”.
– Gills still bloody or bright red
– Iridescent fish scales adhere tightly to the body, not easily peeling off the fish’s body
– The fish does not leak slimy fluid or have a bad smell
– Use your hand to press the fish. If the fish is indented, it is not fresh, fresh fish will have good elasticity
– Fresh fish has clear and green eyes. If they are cloudy, it means the fish is no longer fresh

5. Octopus

– Fresh octopus is always clear blue-white in color, soft and winding, with sticky mucus on the skin, and slightly absorbent tentacles.
– When processed, the juice does not leak, the meat is very firm and sweet and crispy
– Octopus that has been soaked in water and increased in weight will become puffy and hard without any slime, meaning the octopus is no longer fresh and juicy.
Image below: octopus has been soaked in water and chemically, the antennae of the octopus are full and bulging abnormally (Marked with X ). And the octopus’s antennae (Marked V ) are breathable, have mucus, and do not bulge.

cac-loai-muc-daohaisan0_fdbd82c3f2ed4a60b9369161aab059ea_1024x1024

Fresh squid at Seafood Island: culinary secrets for every family meal

Let’s explore together the diversity of fresh squid on Seafood Island, helping to bring you the best family meals. Fresh squid on the Island, each type of squid has its own unique flavor, turning your family’s everyday meals into rich culinary experiences.

Next, let’s join Seafood Island to learn more about fresh squid, their characteristics, benefits and how to prepare them into the most delicious dishes!

Introducing fresh squid at Seafood Island

Staple ink

Squid Pin Dao Seafood is a great choice for seafood parties at home.

Packaging: 500g tray, (15 – 20 pieces/tray).

Product status: The product is frozen using advanced technology right after catching it, ensuring the best freshness.

Origin: Caught from Phan Thiet waters.

Expiration date: 1 year from production date.

Storage: Refrigerator, best stored at -18 degrees Celsius.

Delicious dishes from squid: steamed with ginger onions, salted ramen, grilled fish or grilled satay, etc.

Milk squid

Milk squid is one of the best-selling fresh squid on Seafood Island. With its fresh and delicious taste, milk squid has become a familiar food to many customers of Seafood Island.

gia-cua-Hoang-De-tren-thi-truong-kha-dat

How much does King crab cost? Why is King crab priced so high?

King crab is ranked among the top luxury seafood products and has a quite high price. Dishes from this type of crab are quite nutritious, the white meat is sweet and firm. So what is the current price of Emperor crab on the market specifically? The following article will help you find the answer to this question.

Currently, some people often confuse King Crab and Huynh De crab because their names are quite similar. In fact, these two types of crab are different in characteristics and origin. As follows:

  • King Crab: Concentrates on temperate waters and the Southeast Sea of ​​the Pacific Ocean. Huynh De crab resembles a large beetle with extremely short legs and a pink-red outer shell.
  • King Crab: Concentrated mainly in the Alaskan waters of the US. King Crab’s shape resembles a giant spider, with very long legs and a gray-brown shell.

The meat quality of these two types of crab is very different. King Crab stands out with its firm, sweet and fragrant meat, concentrated heavily on the legs. In contrast, Huynh De crab concentrates its rich meat in the body.

Find out how much Emperor crab costs?

King Crab is a premium, premium crab. Therefore, the price of Emperor crab continuously changes over time. Compared to some other types of seafood, King Crab prices are in the high segment. Each type of King Crab will have its own average price. You can refer to the following information:

  • Green King Crab: Fresh crabs cost around 1,500,000 VND – 2,500,000 VND for 1 kilogram. The price of frozen crab or frozen crab ranges from 1,000,000 VND – 1,500,000 VND for 1 kilogram.
  • Red King Crab: The price of fresh crab ranges from 2,000,000 VND – 3,000,000 VND for 1 kilogram. The price of frozen crab fluctuates around 1,000,000 VND for 1 kilogram.
  • Golden King Crab: The price of fresh crab ranges from 1,300,000 VND – 1,800,000 VND for 1 kilogram. The price of crab or frozen crab ranges from 900,000 VND – 1,300,000 VND for 1 kilogram.

Why are King Crab prices so high?

King Crab is known as an expensive seafood dish. It’s no wonder the price of Emperor crab is so high. Below are some main influencing factors you can refer to:

High nutritional value

King Crab contains many valuable sources of nutrients, typically including:

  • Vitamin a> 1%.
  • Protein 25.93g.
  • Calories 130.
  • Vitamin c 1.7%.
  • Total fat 2.06g.
  • Calories from fat 18.5.
  • Cholesterol 71mg.
  • Saturated fat 0g.
  • Calcium 7.9%.
  • Sodium 1436mg.
  • Iron 5.6%.

Besides, King Crab meat is also very low in saturated fat. Instead, crab meat provides the body with a large amount of vitamin C, which is good for health. Not only does it contain the above substances, King Crab also provides users with a number of good substances such as Magnesium, Folate, Zinc, Copper, Phosphorus, Selenium…

Fishing is very difficult

King Crab usually grows in cold water areas, with temperatures ranging from 3.2 – 5.5 degrees Celsius. The area where they live is up to 200 or 300m deep. Therefore, the fishing process is very difficult and harsh. Normally, people will exploit King Crab in October.

The northern sea at this time became very fierce and extremely cold and dangerous. fishermen In fact, about 80% of King crab die due to rapid body heat loss or being swept into the sea. Even though it is dangerous, this source of profit is very large, fishermen still try to exploit it to find jobs. Not to mention, King Crab is also difficult to raise due to the high investment cost.