How to select shark fin? How to grade shark fin?

Whether it is a must-have dish at a Chinese wedding banquet or shines a unique light in the exquisite menu of a top restaurant, shark fin is one of the most desirable high-end ingredients. Because we don't eat it often, we try to learn more about shark fin. For example, how to select shark fin? How are shark fins graded? It will definitely be useful!

Contents of this article

1. How to select shark fin?

2. How are shark fins graded?

3. How to make shark fin delicious?

How to select shark fin?

1. High-quality shark fins are mostly golden in color, with no flesh membrane, no bones, no insect bites, large and thick wings, and relatively dry. Under the light, you can see that the wing tips are thick and dense.

2. The price of shark fin is divided according to its dryness. The drier it is, the more expensive it is. The dryness can be seen from its curvature. The more uneven it is (proving that it contains less water), the drier it is. The louder the sound when knocked and the drier it feels, the better. Compared with the same type of shark fin, the one with a "golden mountain head" at the root (the meat of the wing head has been cut off) is the best, and the shark fin contains more fin.

How are shark fins graded?

Shark fins are classified by color into six types: yellow, white, gray, blue, black, and mixed (yellow and white). Yellow, white, and gray are the best. Due to different origins and roasting methods, shark fins are divided into freshwater and saltwater. Freshwater fins are dried in the sun or soaked in lime water, and have better quality; saltwater fins are soaked in salt water, and their quality is inferior to freshwater fins. Shark fins can also be classified by whether they are complete or not. The fins that become a whole wing after swelling are called row wings, which are of high quality; the fins that are scattered into strips after swelling are called scattered wings, which are of inferior quality.

How to make shark fin delicious

1. Steam the fish maw and shark fin in hot water for 20 minutes the night before, then immediately soak them in ice water (water boiled with scallion, ginger, wine and tangerine peel in advance), and refrigerate overnight for later use.

2. Blanch the chicken and clean it. Put the fish maw, abalone and chicken into the pot together. Pour in hot water and simmer on low heat for one and a half hours after the water boils.

3. Cut the pumpkin into small pieces and boil it with water.

4. After the pumpkin water has cooled, use a blender to blend it into pumpkin juice and filter it three times.

5. After an hour and a half, add the pumpkin water and shark fins. Continue to cook on low heat for half an hour.

6. The soup is ready. If you cook too much and cannot finish it on the same day, remember not to add salt when drinking the soup. Add as much salt as you want. Do not leave the salt in the soup overnight.

7. Full of collagen!

8. The aroma comes out.