When you buy seafood, most of it is not eaten in a short time. The uneaten food must be properly stored to prevent the final ingredients from spoiling, which is a waste of money and effort.

Why are some dried seafood prone to mold? Because food with higher protein content (such as dried shrimps and dried fish) is more easily decomposed into nutrients by bacteria. When encountering hot and humid weather, bacteria will multiply in a short period of time. In addition, if the humidity of the food storage environment is higher than the moisture content of the food, a "water absorption" reaction will occur, which may cause the food to deteriorate.

How to store fish maw and sea cucumber? Fish maw is most afraid of moisture and insects. If it is very dry, it can be placed in a dense container, add food moisture-proof agent, and add a few star anise to help repel insects. Sea cucumbers can be placed in a dense container, added with food moisture-proofing agent, placed in a cool, dry place, or placed in the refrigerator to extend the shelf life.

Other dried seafood can be stored according to the following guidelines: dry ingredients are suitable for storage in a cool, dry place and packed in tight bags/boxes/bottles. Food moisture-proofing agents should be added to avoid exposure to sunlight. It is better to use a vacuum or place them in a vacuum-tight box. Ingredients rich in protein or fat can be placed in the refrigerator or ice tray to extend their shelf life.