我们常说的小海鲜,其中的“小”字不仅是相对那些个体较大的海鲜(比如各种斑类、龙虾、三文鱼等)而言的,而且还因为这些海鲜的价格都不贵。而面对这些年大量涌入内地餐饮市场且林林总总的小海鲜原料,我们该如何去选购、加工和烹制它们呢?这便是我们下面将要涉及到的内容。 We often say that the “small” character of small seafood is not only relative to those larger seafood (such as various kinds of plaques, lobsters, salmon, etc.), but also because these seafood prices are not expensive . In the face of the large influx of small seafood raw materials in the Mainland’s food and beverage market these years, how should we purchase, process and cook them? This is what we will cover below.