In terms of taste and taste, wild fish is more delicious than farmed fish, with delicate taste and elastic flesh, and the taste of farmed fish is worse. In addition, the safety and edibility of farmed fish is also worrying, so it is best to eat wild fish to eat fish. These 4 kinds of fish in the market, don't look down on it, but they are all wild and cannot be farmed artificially, so they can be eaten with confidence.
1. Mackerel
Mackerel, also known as mackerel, is a deep-sea migratory fish that cannot be farmed artificially. The length of the fish is spindle-shaped, the flesh is thick and compact, garlic clove-shaped, delicious and has very few spines. The meat is delicate and rich in protein, vitamin A, minerals, etc., making it very suitable for the elderly and children.
【Purchase points】1. The fish belly is elastic, and finger pressure can be restored. 2. The fish skin is not damaged, complete and firm. 3. Look at the fish eyes are moist and bright, without bumps or shriveling.
Second, small yellow croaker
The small yellow croaker lives in the middle sea. Small yellow croaker is cheap, nutritious, contains more protein, trace elements and vitamins, especially selenium content, has a good tonic effect. Garlic cloves have a large thorn and are convenient to eat.
【Purchase points】1. The yellow on the stomach is naturally formed and does not fade. 2. The mouth is round and full, and the fake one is more sharp. 3. The scales are round, and the false scales are oblong.
3. Flat fish
Flat fish is a bit like our usual pomfrets. The meat is tender and delicious, and because it is a migratory fish, it will die if it leaves the sea, so it cannot be farmed.
【Purchase points】1. The scales are close to the body of the fish, and the body of the fish is firm and shiny. 2. The eyeball is full and the cornea is transparent. 3. The meat is dense and has good elasticity to the touch.
4. Bring fish
Ribbon fish are economic fish for consumption in the middle and lower layers of warm tropical waters. Obito fish is rich in many nutrients. Warm the stomach, replenish qi, nourish blood, strengthen the heart and kidney, relax muscles and activate blood, but also delay brain atrophy and prevent Alzheimer's disease.
【Purchase points】1. The teeth are relatively neat. 2. The color is dark and the flesh of the black fish is bad, do not choose. 3. The tail is relatively complete, and the description is relatively fresh.
5. Saury
"Spring tide mist out of knifefish", the earliest fresh fish in spring - knifefish. The meat is tender, the meat is delicious, fat but not greasy, and slightly fragrant. It is mainly distributed in the Huangbohai Sea and East China Sea. As one of the "Three Fresh Yangtze Rivers", it has extremely high nutritional value.
【Purchase points】1. The fish body is straight and not bent. 2. The fish body is dry and non-sticky. 3. The gills of the fish are refreshing and odorless.
We recommend the homemade recipe of two types of marine fish, classic and delicious.
1. Eggplant sauce mackerel
1. Prepare two mackerel, cut off the fins and tail, remove the internal organs and head, because the gills of the mackerel are particularly fishy. The mackerel is almost without scales, and is directly washed with clean water, and then typed diagonally with a knife for easy cooking and flavoring.
2. Prepare a tomato, put on a cross knife, blanch it with boiling water, then peel off the tomato skin, and chop the tomato into finely chopped cubes for later use. Then prepare the spices: star anise, peppercorns, cumin, green onion, sliced ginger, fragrant leaves and minced garlic.
3. Heat oil in the pot, heat the mackerel at an oil temperature of 50%, shake the pot to prevent the bottom of the paste, fry slowly over low heat, and turn over after setting. Fry for about 5 minutes, fry until crispy brown, then remove and control the oil.
4. Leave the bottom oil in the pot, put in the spices just prepared, stir-fry over low heat to fragrant, pour in crushed tomatoes to stir-fry red juice, and then add a little tomato sauce to continue to stir-fry well and stir-fry the color.
5. Pour cooking wine along the side of the pot to remove the fishy, add an appropriate amount of water, the amount of water is not more than the mackerel. Pour white vinegar and sugar to make a sweet and sour taste, add oyster sauce for freshness, and simmer for three or five minutes on high heat.
6. Beat the sauce in the pot, put in the mackerel, cover the pot and simmer for 40 minutes, the soup is thick, sprinkle with raw garlic to mention the aroma and you can get out of the pot, put the mackerel on a plate, pour the remaining soup, the color is red and bright, sweet and sour.
2. Ginger juice with fish
1. Prepare two striped fish, cut off the head, tail and fins, and cut the abdomen of the strip fish to remove the internal organs, the silver scales on the strip fish are rich in lecithin and can be removed without removal. Cut the processed stripfish into pieces of about 4 cm and marinate in a pot.
2. Cut the ginger into small pieces and then pat it flat, squeeze the ginger juice into the fish to grasp and mix evenly to remove the fishy smell, beat an egg and continue to grasp evenly, so that the fish is evenly coated with egg liquid, it is not easy to stick or break when frying. Marinate for 10 minutes. Cut the green onion into pieces, pat the garlic flat, put the remaining ginger cubes together, and prepare some minced ginger for later use.
4. Heat oil in the pot, the oil temperature is fifty percent hot, when the oil surface is slightly smoked, put the marinated fish into the pot in turn, fry it over low heat, and pour it out to control the oil when the fish is golden brown.
5. Leave the bottom oil in the pot, put in ginger cubes and stir-fry slowly, the heat is too large and easy to stir-fry the spicy taste, and the ginger is easy to paste. After the aroma of ginger comes out, add sliced green onion and garlic, grab two star anise and a few peppercorns and stir-fry together to remove fishy.
6. Continue to stir-fry the aroma of the small ingredients over low heat, add 5 grams of bean paste, 5 grams of soybean paste, stir-fry the sauce to stir-fry the sauce aroma, pour in a little cooking wine, and add an appropriate amount of water along the side of the pot.
7. Seasoning: add 5 grams of light soy sauce, 5 grams of oyster sauce, 2 grams of chicken essence, a little white sugar to freshen, stir to open the seasoning. Put the fried fish in a pan and simmer for 3 minutes.
8. After bringing the fish into the taste, pick out the spices in the pot, the ginger should be kept, and then turn the heat to collect the juice, harvest the soup into natural potato, sprinkle with minced ginger and green onion before coming out of the pot, highlight the clear aroma of ginger, delicious ready.
First Food Editor: Qiming