#My Fancy Life #12:00 noon on September 1st is the day when the fishing moratorium in the Yellow Sea and Bohai Sea ends, and from this day on, fishing boats can officially set sail to catch all kinds of seafood.
As a resident of a coastal city, you can finally see a variety of seasonal seafood on the table after the opening of the sea, especially for those who love fish, and you can taste a variety of fresh marine fish from September.
Today I went to visit the seafood stalls of the farmers' market, and the desert during the fishing season has been swept away, and almost every stall is crowded with people who come to buy. After opening the sea, there are 8 kinds of marine fish, which can be said to be cheap and delicious, and don't forget to buy them for your family to taste.
<h1 class="pgc-h-decimal" data-index="01" > mackerel</h1>
After the end of the fishing moratorium period, the first to be listed is the small mackerel, the fresh mackerel because the sea has not yet become cool, the size is not too big, although the meat is somewhat soft, but the price of about 10 yuan 3 pounds, the official taste of the excellent season.
Recommend a 【Spicy Fish Cubes】
1. Wash the mackerel, open the fillets into two pieces along the back of the mackerel, remove the internal organs, fish bones and fish head, wash the blood water from the fish, and change the mackerel meat into a larger cube.
2. Add cooking wine, salt and pepper to the mackerel meat and mix well, sprinkle with dry starch and hang on the paste.
3. Put the oil into the pot, when the oil temperature is 50% hot, put the diced fish into the pot, fry until the golden surface of the fish is fished out of a hard shell, and when the oil temperature rises again, the diced fish is put into the pot and fried again.
4. Sauté chives, ginger, garlic and dried chili peppers in oil, cook in a bowl of cooking wine, a poinsettia of fresh soy sauce, salt, sugar, balsamic vinegar and water starch, and then add the diced fish and pepper into the pot.
5. Stir-fry the diced fish and pepper evenly, and when the diced fish is evenly coated with the sauce, drizzle with a little chili oil to get out of the pot.
Features: spicy and delicious, no fishy taste at all, is a special dish to serve.
<h1 class="pgc-h-decimal" data-index="02" > small partial mouth fish</h1>
Partial mouth fish is a especially favorite marine fish species of seaside people, its meat is delicate and only has one main spine, and the fish meat has no peculiar smell and fishy taste, and it is particularly fragrant when cooked and mature.
Recommend a 【Fried Partial Mouth Fish】
1. Wash the partial mouth fish, remove the gills, scales and internal organs, evenly change the flower knife on both sides of the fish, add cooking wine, salt, pepper and green onion ginger shreds to marinate the fish into the taste.
2. When the oil temperature in the pan is 60% hot, squeeze the fish out of the mouth, evenly pat a layer of dry flour into the pan and fry until golden and floating, and then fish it out, and then re-fry it into the pan until it is crispy and then fished out.
Tip: The fish can also be marinated and left to dry until semi-dry, then fried in a pan until golden brown on both sides, then removed, and then served with tortillas is a very famous dish along the coast.
<h1 class="pgc-h-decimal" data-index="03" > yellow croaker</h1>
Also known as "little yellow croaker", it is one of the "four major economic fish" in China. The flesh of the small yellow croaker is delicate and snow-white, the fish meat is garlic cloves, the fish bones are also very small, suitable for frying and stewing, coastal residents also like to use it to wrap dumplings and balls.
Recommend a dish [sauce stewed yellow croaker]
1. Clean the small yellow croaker, remove the scales and gills, take out the internal organs and wash them, and neatly put them into the dish.
2. Fry chives, ginger garlic, dried chili peppers and an octagon in oil, then add soybean sauce to stir-fry the aroma over low heat, cook the cooking wine and white vinegar to combine the sauce aroma and add soup, gently push the small yellow croaker into the pot, add a little white sugar to freshen, turn the heat to low after boiling on high heat until the soup is thick, add salt to season and turn to high heat to collect the juice, along the edge of the pot twice after pouring vinegar can be out of the pot.
Tips: The small yellow croaker is cleaned up and neatly stacked into the plate, so that the soup is added first and then the fish is added, which can ensure that the stewed fish is not broken and scattered, and the shape is particularly good-looking.
<h1 class="pgc-h-decimal" data-index="04" mr. ></h1>
The fish is also called "lion fish" on the seashore, and the skin of this fish has a bulge similar to the skin of a toad, so some people call it "Lai Jie Ba" fish. But don't look at the mr. fish ugly, but it has almost no fine spines, the fish meat is particularly delicate and tough, and the fresh mr. fish can even be used to make sashimi.
Recommend a "Mr. Pepper Stewed Fish"
1. Wash the fish, remove the head and gills, pick out the roe, liver and belly in the internal organs, wash the fish belly inside and out, blanch the fish skin with hot water, and then use a steel ball to brush off the bulge on the fish skin.
2. Fry chives, ginger, garlic and dried chili peppers in oil, fry the fish on both sides of the pot, cook cooking wine and a pint of fresh soy sauce.
3. Add a soup with a level of fish in the pot, bring to a boil on high heat, turn to low heat and simmer slowly, pour in a little fresh soy sauce to adjust the color of the soup, add some sugar to freshen.
4. Add fish roe, cod liver and fish maw to the pot, simmer until the soup is thick and season with salt and pepper, and then collect the juice on high heat.
Tips: Mr. fish skin soft sticky teeth, stewing is best not to peel, with boiling water after you can easily remove the sand particles of the fish skin impurities.
<h1 class="pgc-h-decimal" data-index="05" > Miss Fish</h1>
The scientific name of the miss fish is "monkey head eel", but the northern coast is generally called "miss fish". The flesh of the lady fish is snow white and delicate, melting in the mouth, and it is very tender to eat.
Recommend a dish [Lady Fish Stewed with Artemisia annua]
1. Wash the miss fish, remove the gills and internal organs, wash, and put the washed miss fish neatly into the dish.
2. Add oil to the pot to fry chives, ginger and garlic, cook a poinsettia of fresh soy sauce and cooking wine, add soup, and then gently push the miss fish into the pot.
3. After the soup in the pot is boiled on high heat, turn the heat to a low heat, add the picked and washed artemisia annua after the soup is thick, add salt and pepper to taste, turn on the high heat to collect the soup and then get out of the pot.
Tips: Miss fish belongs to the scaleless fish, its flesh is particularly delicate, and the price is relatively cheap, do not miss it after opening the sea.
<h1 class="pgc-h-decimal" data-index="06" > striped fish</h1>
The striped fish is the most familiar deep-sea fish, its price is cheap and delicious, and it is a variety of marine fish that can often be seen on everyone's table.
Recommend a [dry fried striped fish]
1. After cleaning the fish, remove the gills and offal, cut the fish diagonally into diamond-shaped pieces, add salt, onion ginger and cooking wine and mix well, marinate for a while.
2. When the oil temperature in the pan is 60% hot, squeeze the fish into the pot, fry until the fish is golden and floating, and then fish it out, and when the oil temperature rises again, the fish will be re-fried in the pan and fished out.
Tip: Fish scales with fish skin do not need to be scraped, fish scales with fish are also very nutritious, do not put pepper when marinating fish, because the color of the fish fried will be black and affect the appetite.
<h1 class="pgc-h-decimal" data-index="07" > yellow croaker</h1>
The scientific name of the yellow croaker is "Otaki Roku-line Fish", which is a very common marine fish species along the northern coast, and it is also a marine fish species that fishing enthusiasts especially like to catch.
Recommend a "home-cooked yellow fish"
1. Wash the scales, offal and gills of the yellow fish, and change the sides of the fish with a uniform flower knife.
2. Fry chives, ginger, garlic and dried chili peppers in oil, add cooking wine and a poinsettia of fresh soy sauce to add soup, then gently push the yellow fish into the pot, bring to a boil on high heat and turn to low heat to simmer, simmer until the soup is thick and then add salt and pepper to taste, turn on high heat to collect the soup and then get out of the pot.
Tip: The meat of yellow croaker is "garlic clove meat", which is slightly tough after entering, which is a very good species of marine fish, and the sashimi made of fresh yellow croaker is also very delicious.
<h1 class="pgc-h-decimal" data-index="08" > crucian carp</h1>
Crucian carp is a very common marine fish species after the end of the fishing moratorium, its skin is relatively thick, and the small spines on the fish are also more, but the fat content of crucian carp is very high, so the fish is particularly fragrant.
Recommended one 【Pan-fried crucian carp】
1. Wash the crucian carp, remove the gills and offal, scrape the black membrane in the belly of the fish, add salt, cooking wine and green onion and ginger shreds and mix and marinate for a while to make it taste good.
2. Add oil into the pot to moisten the pot and pour it out, then add cool oil to put the crucian carp into the pot and fry it over low heat until both sides are golden brown.
Tip: The black membrane in the belly of crucian carp is the source of the fishy smell, so be sure to clean it, so that the fried fish has no peculiar smell and is particularly fragrant.
After the opening of the sea, as the fishing boats of distant water fishing gradually return, the variety of marine fish will become more and more abundant, but the above 8 kinds of marine fish are common marine fish species after opening the sea, and the price is cheap and good, this season encountered must not forget to buy for the family to taste the fresh.