It is said that the taste of sea fish is fresher than river fish, and people who used to envy people living in coastal areas can eat seafood fish at any time. With the improvement of transportation technology now, people in inland areas can also eat fresh marine fish instead of frozen marine fish, but there are too many types of marine fish, most friends have only seen a few, and most people who go to the market are stupid and can't tell what kind of marine fish it is.
Our common marine fish are striped fish, pomfret, grouper, yellow croaker, etc., in fact, there are many unknown sea fish, the taste is also unique, today take you to know several, after going to the seafood market don't buy wrong!
1. Nine-belly fish
Nine-belly fish is also called tofu fish, dogfish, scientific name dragon head fish, body length and side flat, silver white, each fin gray black, skin like gelatin, plump and fat, some people describe the nine-belly fish just out of the water like a noble concubine out of the bath, white and tender, skin better than snow.
The meat of the nine-belly fish is smooth and tender, more tender than lactone tofu, and with a gentle pinch of chopsticks, the meat will be divided into two pieces, and the taste is very delicious. Nine-belly fish has only one main bone in the whole body, and the rest of the fish spines are as soft as whiskers, even if they do not pick the thorns to eat, it does not affect the taste, and because it is a wild marine fish, it has a high nutritional value, which is very suitable for children and the elderly to eat.
There are also many kinds of nine-belly fish, nine-belly fish soup, pretzel tofu fish, etc. are more classic dishes, the entrance is melted, the meat taste is fresh and sweet, often eat the dragon head fish can supplement calcium, prevent osteoporosis, strengthen muscles and bones, and enhance physical fitness.
2. Ull eel
The eel is a fish belonging to the genus Eel, which lives in the tidal flats at the junction of brackish and fresh water, and is mainly distributed in the jianghu estuaries in southern Fujian. The body is slender, the trunk is cylindrical, the tail is flattened, the dorsal fin is complete, the posterior part of the fin and the tail fin are gray, the edges are black, and the pectoral fin is black brown, generally growing to about 1 meter. The meat is relatively tender, slightly elastic, and the existing number is very small, which is a rare species.
Braised ur eel is a traditional dish in Chaozhou, Guangdong Province, and the method is very simple: remove the internal organs and wash the eel, cut it into small pieces of a few centimeters long, and fry it in the oil pan with starch. Stir-fry ginger and garlic grains, belly meat grains, shiitake mushroom grains and red pepper in the oil pot, add the broth, simmer the fish for 20 minutes, put the sauce on the plate, sprinkle with pepper and sesame oil to eat.
3. Mud fish
Mud fish is not common, many people have not heard of its name, only in southern Fujian, Guangdong a few areas of the edible. Mud fish, also known as brown basket fish, commonly known as basket fish, mud fierce, stinky belly, elephant fish, etc., live in the Reef and Coral of the Indian Ocean and The Pacific Ocean, feeding on seaweed and plankton, so the meat is sweet and tender, with a unique flavor.
The mud body is flattened on the side, scaleless, oval, the head and face are rabbit-like, so the English is called rabbit fish, the ventral fin has hard spines on both sides, the body is brown, and it is scattered with many white spots. The spines of its dorsal fin, caudal fin and ventral fin are poisonous glands, and if the hand is stabbed with pain like a bee sting, it is necessary to be careful when handling mud fish to prevent it from being pricked. In addition, the belly of the mud fish must be cleaned up, otherwise there will be a bitter smell that will affect the taste, so some people also call it bitter belly fish.
The characteristics of less thorns and more meat make the mud fish very suitable for the elderly and children to eat, safe and nutritious, whether it is boiled soup, dried fish or fried, are unforgettable delicious, eat can feel the deliciousness of marine fish.
4. Afternoon fish
Also known as afternoon shoot fish and masmot, the meat is very smooth and tender, and it is known as the first delicious marine fish. In the ranking of the most delicious fish by the fishermen in southern Fujian, there is a saying that "one afternoon, two red shirts, three puffs, four Gala", and the noon fish that ranks first is the first choice for coastal residents to eat marine fish.
Afternoon fish is a fat-rich precious fish, fat thickness of more than 10%, higher than the general fish is very much, the larger the afternoon fish, the more delicious, the entrance is melted, delicate and refreshing. Another notable feature is that the flesh of the mascot is layered, like a mille-feuille cake, it will be separated layer by layer, and there are very few fish bones, only a large thorn in the middle, which is very convenient to handle.
【Wild Seafood】Afternoon Fish Marjorda Afternoon Shoots
From late autumn to early spring, the market can buy afternoon fish, the method is also very diverse, steamed, salted, can also be pickled into fresh fish, with it made of salted fish is a high-grade salted fish, the taste is also good.
5. Parrot fish
Parrotfish, also known as parrotfish, commonly known as parrotfish, parrotfish, red wedge seabream, etc., because the mouth is very similar to the mouth shape of the parrot, coupled with the body color as gorgeous as the parrot, is a tropical fish living in coral reefs.
The parrot has an oblong body, a flat body, blue, green, red and black colors, and a row of teeth up and down the mouth, which can not only bite down the coarse seaweed, but also the thorny sea urchin. Parrot fish meat is very smooth and tender and sweet, suitable for stewing and frying, the fried fish scales are slightly browned, crisp and slightly chewy, is a kind of marine fish that is both beautiful and delicious.