Unverified82% confidenceDecision RuleTime unknown
船冻（FAS船上急冻）优于陆冻：捕捞后数小时内-35℃急冻锁鲜，肉质紧实无异味；陆冻需运回岸再冻，易反复解冻。包装标注'once frozen'或'船上加工'品质更佳
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82%
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Long-term
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Unverified船冻（船上加工急冻）优于岸冻：船冻标注'FAS/Frozen at Sea'或'船上冻结'，捕捞后数小时内-35℃以下急冻，细胞破坏小；岸冻经历运输回港解冻风险，口感和新鲜度明显下降91% similarUnverified冷冻秋刀鱼优先选船冻（船上急冻）而非陆冻：船冻在捕捞后数小时内-40℃急冻，锁鲜好；包装内冰霜大、鱼体变形或表面发黄发白说明反复解冻，不要买85% similarUnverified冷冻三文鱼选购认准'船冻/一次冻结'工艺（捕捞后立即急冻），避免'解冻再冷冻'的产品，后者冰晶大、细胞破裂、解冻后大量渗水且口感松散；包装内霜冻结晶多说明经历过反复冻融74% similarUnverified冰鲜（0-4℃保鲜）比活杀速冻口感更接近现杀，但保质期仅1-2天且冷链要求高；冰鲜适合次日达到货即食，长途或囤货应选-18℃急冻（船冻/岸冻）产品71% similarUnverified空运冰鲜（chilled，0-4℃）与海运冷冻（frozen，-18℃）是本质差别：冰鲜保质期短、口感接近现宰、价格高2-3倍，适合牛排直接煎制；冷冻适合炖煮涮火锅，注重性价比选冷冻即可70% similar
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