A small economic fish commonly found along the coast of Fujian is called the afternoon shoot fish. The people of Zhanjiang in Guangzhou generally call it "afternoon fish", "mafriend" in Cantonese, and in Taiwan everyone calls it "afternoon fish".
This fish is commonly known as Indian salmon, bamboo noon, big afternoon, ma you, etc., and its official scientific name is: four-fingered mackerel.
The pectoral fin has four free filamentous fins, hence the name "four-fingered mackerel".
Mafred is a fatty, valuable fish, but catches very little each year and fewer in natural wild. So its price is exceptionally high!
Mastros prefer a tropical environment, mainly living in the North Pacific Ocean in the United States and Canada, Japan and the southern coast of China.
Mastros prefer to inhabit sandy bottoms, sometimes swimming into estuaries or mangroves for food. Every year, from May to June, it migrates to the harbor for reproductive migration, and after reproduction, it swims back to the open sea. Mafriends feed on invertebrates, adults prey on shrimp and fish, and juvenile fish on shrimp and bran shrimp.
As the saying goes, "one afternoon, two red shirts, three bass, four carps", and another says "one afternoon, two pomfrets, three catfish, four maga", the "noon" here is the afternoon fish, that is, the mafriend. Either way, you can find that magnolia is the first to be delicious.
The first ranked majoin, it takes dozens of pounds to be really delicious.
The meat of mafriend is delicious, delicate and refreshing, with a fat thickness of more than 10%, which is higher than that of ordinary fish, and it is easy to cook, whether it is salt grilled or steamed.
Salted magnolia, salted fish made of marmot is a high-grade salted fish.
In ancient times, food was not easy to preserve, and it was marinated with very heavy salt to achieve long-term preservation. Salted fish used to feel like food for the poor, but now it is no longer the same.
The flesh of the majoin is layered, layered like a mille-feuille cake, and if it is pickled, it will be separated layer by layer, so the taste of making salted fish is also very good. And the mafruit only has a large bone in the middle, which is quite convenient to handle. The resulting salted fish can also be eaten with other dishes.
Start by taking a small piece of magnolia and frying it in a frying pan until golden brown on both sides. Remove the bones from the middle of the fish, add them to a frying pan, fry them until they are all crispy, and then mash them.
Mafriend is a hard salted fish that is suitable for stir-frying bean sprouts or fried rice. Its head and bones can be used for soup and curry, and it is said to be very appetizing. This fish is just wonderful, when raw, and the flavor is completely different from when it is fried.
Chaoshi cuisine will make magnolia into fish rice, and fish rice is made with fish as rice.
Fresh fish are neatly arranged and cooked in salt water, layer by layer like rice, drizzled and frozen, that is, fish rice.
Chaozhou also has a "frozen fish" way to eat, you can eat it frozen, you can also fry it hot or steam it. You can also dip it in Teochew bean paste, which has a special umami taste.
Rub sea salt over the scaled mascotes, seal them with plastic wrap and leave them in a refrigerator overnight.
The next day, steam the original magnolia in water for about 10 minutes, let the steamed magnolia cool (snow jelly is better), and peel it when eating.