Mullet, Guangdong local. Blackfish is a common edible fish in China, with large individuals, fast growth and high economic value. Blackfish have few bone spurs, high meat content, and rich in nutrients, higher than chicken and beef.
Quality features:
Black is fierce, fertile, and has a huge appetite, often eating all the other fish in a lake or pond. Blackfish can also glide on land, migrate to other waters in search of food, and can live away from the water for up to 3 days. As early as 2,000 years ago, it was listed as a worm fish in the Shennong Materia Medica, along with stone honey, bees, honey wax (propolis), oysters, turtle shells, mulberry ticks, sea clams, clams, and carp. As a medicinal use, blackfish has the effect of removing stasis and new, nourishing and nourishing, etc. After surgery, eating blackfish has the effect of muscle replenishment and promoting wound healing.
The main cooking methods are: black fish shredded pancakes, jade belt black fish rolls, soup marinated black fish, black fish, vinegar pepper black fish soup, emerald rice soup fish, red shredded fish, sauerkraut black fish, dry roast black fish, steamed black fish, braised black fish, stewed black fish, garlic simmered black fish, etc.
General restaurant sauerkraut fish is rarely made of blackfish, most of them are made of grass carp (mixed), the price is cheaper than blackfish, it is not easy to buy wild blackfish on the market, domestic blackfish are unresponsive, the nutritional value is lower than that of the wild, when we buy, look at the mental state of the blackfish, texture and other comprehensive judgments to examine whether it is wild.