“我觉得餐馆的鱼要有鱼皮,看着才安心。这样在你吃鱼的时候,你可以通过鱼皮来判断是哪种鱼(或者不是哪种鱼)。除非有的鱼你不想吃鱼皮,比如某种比目鱼。如果有餐厅在上条纹鲈鱼或者是黑鲈鱼的时候,没有鱼皮,那就是可能是一个陷阱信号。任何餐馆都会想买入外观周正、活力新鲜、没有残缺、鱼皮尚在的鱼。(或者是鱼贩子处理得当的鱼片)。不然就是加工过的鱼。作为一个主厨,我们更喜欢整条鱼,因为可以保鲜的时间可以更长。如果是鱼片,我们就要知道,它们是什么时候切片?做了什么处理?在你接受整条鱼之前要确保你把鱼全面地检查一遍,这样你就能让它的保质期很久些。”
7. The seafood restaurant only has tuna, salmon, cod, or sea bass
海鲜餐厅里面只有金枪鱼,三文鱼,鳕鱼,和海鲈鱼
"You know that a seafood restaurant knows what they're doing if they have fresh-shucked oysters. Anything that comes in live and has to be dealt with, processed, and served up in a short time frame means you're dealing with a higher-caliber restaurant. If you see steamed clams, mussels, or shellfish dishes, it tells me the restaurant's doing volume and they're treating their seafood great. If you see sea urchin, or other seafood you might not be totally familiar with that strays from the four major fish (tuna, salmon, cod, or sea bass) -- you know it's a good spot. Shrimp will also be frozen nine times out of 10."
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