#Winter Life Punch Season #Flounder is a major category of marine fish species, which is particularly popular because of its delicate flesh and few spines, especially in the winter seafood market, flounder is a very common marine fish species.
The same are flounder, but flounder and turbot also have a great difference, and the price of turbot is mostly more expensive than flounder, and turbot in the mouth of fishermen on the sea has always had "one turbot, two mirrors, three catfish" saying, it can be seen that the taste and taste of turbot is unanimously recognized by everyone.
I have lived by the sea since I was a child, there can be no meat on the family table, but there can be no fish, plus the old mother worked in the aquatic company before retirement, so for the common sea fish species are still more discerning, today to talk to you about the difference and selection of turbot and flounder, and how to make it.
First, the difference in appearance
The easiest way to distinguish flounder and turbot is what fishermen call "left turbot right dish", which means that the mouth of the turbot is on the left, and the mouth of the flounder is on the right, and when purchasing, just look at the direction of the mouth of the fish, you can easily distinguish between flounder and turbot.
The stone frontier fish in flounder
The treasure fish in the turbot
Flounder is also thinner than turbot, and the color of the scales is much lighter, so although the two fish look similar, they are very easy to distinguish together.
Second, the meat quality and taste of the fish
The flesh of the flounder is relatively white and delicate, and it still has a hint of tenacity when it is introduced, but most of the flounder has a fishy taste, so it needs to be heavier on the seasoning, otherwise it is difficult to cover up its fishy taste. This is also why flounder such as partial mouth fish and shijiangzi fish are cooked by the sea, and they like to marinate and fry, or use the sauce method.
Deep-fried fish
The flesh of the turbot is white and tender, the entrance is melted, the aftertaste with a hint of the unique sweet taste of sea fish, fresh turbot whether it is made sashimi or steamed and home stewed are extremely delicious, like home braised turbot and steamed multi-treasure fish are the more famous practices in the turbot, so the production of turbot does not need to add too many seasonings, otherwise it will cover up the umami taste of the fish.
House braised turbot
Third, turbot and flounder are also preserved in different ways
The flesh of flounder is relatively compact, so it does not affect its meat quality after freezing and thawing, like the flounder heads we often eat are basically imported from abroad, and the "long neck" and "drum eyes" that Love to eat in Dalian and Jiaodong coastal areas These fish are frozen and then cooked without affecting their taste and meat quality.
Turbot for the preservation of high requirements, like turbot in the fishing after the need for timely bloodletting, otherwise the fish will soon become surimi, stewing is easy to appear fish rot into a "pot of porridge" situation, so the purchase of turbot and multi-treasure fish when the price of fresh and dead is very large, and it is not recommended to buy dead turbot and multi-treasure fish, the refrigerator freezing conditions at home are not enough, so it is best not to buy turbot to freeze preservation.
Fourth, the way and price of turbot and flounder are sold is also very different
Flounder is basically sold dead chilled, flounder is not much cultured now, most of them are pure sea fishing, in addition to the Shijiangzi fish is said to be farmed, such common flounder species such as "drum eyes" and "long neck" are almost pure wild sea fishing.
Turbot is now pure wild is relatively rare, because the breeding technology has been very mature, so the turbot and multi-treasure fish sold on the market are basically farmed, and they are farmed and sold in the water to ensure their freshness. Although there are pure wild turbot now, because it is not known when it was caught, the fishmonger's preservation techniques are also clever, and it is difficult for consumers to distinguish the freshness, and the basic money that is not fresh is spent in vain.
Main ingredients: 1 piece of fresh turbot, green onion, ginger and garlic, dried chili peppers, sugar, a poinsettia of fresh soy sauce, pepper, salt, white vinegar
Preparation Method:
1. Wash the turbot clean, remove the scales, gills and internal organs, pay attention not to break the fish gall of the turbot, otherwise the bitter taste will be particularly heavy when contaminated with the fish; the washed turbot is changed to a flower knife.
2. Sauté chives, ginger, garlic and dried chili peppers in oil, cook cooking wine and a poinsettia of fresh soy sauce and add soup.
3. Put the cleaned turbot into the pot, add a little sugar to freshen, boil the soup on high heat and skim the foam, then add a little fresh soy sauce to adjust the color of the soup to a low heat and simmer slowly.
4. Simmer until the soup is thick in the pot, add salt and pepper to taste, turn on high heat to collect the soup, and pour vinegar along the edge of the pot to get out of the pot.
Tips:
Cooking turbot generally chooses steamed or home stewed methods, which can better reflect the delicious taste of fish, when stewing fish, first add soup and then add fish to ensure that the fish is not broken and not scattered and non-stick pan.
Conclusion: The difference between turbot and flounder is still quite large, and there is a big difference in taste and cooking method, although the two look similar, but the price of flounder is much cheaper than that of turbot, so it is necessary to distinguish carefully when buying.