Aconitum, scientific name mullet (zi yu), mullet order, mullet family. Also known as: Uchiha, Nine Sticks, Kwai Long, Field Fish, Mullet, Fat Fish, White-Eyed, Ding Fish, Black-eared Mullet.
Appearance characteristics
Mullet body is elongated, the anterior part is nearly cylindrical, the posterior side is flattened, generally 20 to 40 cm long, and the weight is 500 to 1500 g. The whole body is rounded with scales, and the eyes are large and the eyelids are developed. The teeth are small, fluffy, and grow on the edges of the upper and lower jaws. There are two dorsal fins, fins with 8 fins, and a deep forked caudal fin. The body, back, and head are bluish grey, and the abdomen is white. Mullet is similar in appearance to barracuda, the main differences being that mullet is fat and short, barracuda is slender, mullet eye circles are large and the inner membrane and middle band are black, and barracuda eye circles are small and the ophthalmic fluid is red. Because of its slender body shape and stick shape, the coastal masses also call it "Squash".
Species distribution
Mullet is a mullet fish, there are more than 70 species of mullet fish in the world, and more than 20 species have been found in the coastal areas of China. Mullets are common marine fish found in tropical, subtropical and temperate waters. It is widely distributed in the Atlantic, Indian and Pacific Oceans. China has a coastal area from Liaoning to Guangdong.
Habits of life
Mullet is a migratory fish that prefers to live in shallow seas, inland bays or estuarine waters, and generally 4-year-olds weigh 2 kg to 3 kg or more and the gonads mature, swim to the shallows of the open sea or around the island to spawn and reproduce. Mullet is a widely saline fish with strong vitality, from salinity of 38 ‰ to brackish water to pure fresh water can live normally. Some species are fully adaptable to freshwater life and are the main fish species in coastal marine culture and brackish water pond culture. According to literature, the mullet industry began in the Ming Dynasty and has a history of at least 200 years in the Pearl River Delta. Mullet is a high-quality economic fish in the middle and pelagic seas of the warm tropical shallow sea, and the main species of culture are mullet (commonly known as aconitum and blue mullet), barracuda (commonly known as red-eyed mullet, yellow mullet), and Lenso (commonly known as mullet) and so on.
nutritive value
As early as 3,000 years ago, mullet has become one of the premium foods of the princes and nobles. Mullet is also known as the anchovy uncle, which is said to taste like anchovies. In particular, the mullet before the winter solstice is the most plump, the belly and back are full, especially fat, and are often used as seafood dishes in hotel restaurants. In addition to being greatly appreciated as a food, mullet also has the effect of nourishing the body.
Mullet is rich in protein, fatty acids, B vitamins, vitamin E, calcium, magnesium, selenium and other nutrients, the meat is tender, delicious taste, especially before the winter solstice mullet, the fish body is the most plump, the abdomen and back are full, especially fat, often used as a seafood dish in hotel restaurants. Mullet also has medicinal value, its fish meat taste sweet and flat, has a healthy spleen, food guidance and other functions, the treatment of spleen deficiency, indigestion, children's chancre and anemia and other diseases have a certain effect, so mullet is regarded as a seafood diet therapy, quite popular.
[Suitable people]: The average person can eat, especially suitable for people with weak physique, malnutrition, spleen and stomach deficiency, poor diet, children's chancre, anemia and other diseases.
Tips for buying mullet
1. Fish gills
The gills of fresh fish are tightly closed, the gills of the fish are bright red in color, and some are still bloody, without mucus and dirt, and without odor. The gills are pale red or grayish red, and the fish is no longer fresh. If the gills of the fish are gray or black, with thick mucus and dirt, and have a foul smell, indicating that the fish has spoiled and deteriorated.
2. Fisheye
Fresh fish have bright eyes, slightly convex shapes, and are perfectly uncovered. The fish's eye, which is not fresh, is dull and dull, and is even covered with a thick paste-like film or dirt, making the eyeball blurred and concave. The decaying eyeball ruptures and displaces.
3. Fins
The epidermis of fresh fins clings to the fins of the fins, intact and bright in color. The skin of the fins of the unfree fish is reduced in color and cracked. The spoiled epidermis is peeled off and the fins are scattered.
4. Epidermis
Fresh fish skin is shiny, the scales are intact, close to the fish body, the scales are distinct, and the thin mucus attached to the fish body is an inherent physiological phenomenon of the fish body. The skin of the unnew fish is gray and dull, the scales are loose and the layers are blurred, some fish scales change color, and the epidermis has thick mucus. The spoiled fish is completely discolored, and the epidermis has thick mucus. The spoiled fish is completely discolored, and the epidermis liquid is sticky to the hands and has a foul smell.
5. Meat quality
Fresh fish tissue is tight, the meat is solid, the elasticity is obvious by hand, after the fresh hand is released, the depression at the place where it is pressed is difficult to calm for a long time, and the hand can separate the meat and bone.
6. Posture
Fresh fish are hard and straight, and some fish, such as yellow wall or sea bass, mullet, etc., are put into ice cubes to preserve freshness when they are listed, and the head and tail are upturned, and they are still fresh. If the meat on the hand is inelastic, the head and tail are soft and sagging, it is not fresh enough. Fresh fish have firm, discolored lips, tight abdomen, and a round pit around the anus. The flesh of the lips is pale and even the bones are split apart, the abdomen is swollen and soft, and the anus is protruding.
Practice of mullet
Mullet meat is thick, delicious, nutritious, containing 22% protein, no fine bone, fish meat mellow but not greasy, not only can be used as a restaurant, restaurant feast dishes and people's cuisine, and if it is processed into surimi, fish balls, fish fillets, canned fish and other products, but also can become nutrition, health care, convenience and delicious food, and its fish eggs can be made into caviar, is well-known at home and abroad.
The eggs of mullet can also be made into the well-known "mullet roe". Mullet roe produced in Donggang, Taiwan is one of Taiwan's famous products. The orange-yellow mullet roe has a unique flavor and is fragrant after eating, which is not only loved by the Chinese people, but also regarded as a treasure by the Japanese. Mullet roe is rich in protein and lipids, and the protein contains a variety of essential amino acids are very good, and the lipids contain a large number of highly unsaturated fatty acids such as EPA and DHA. The high amount of wax ester in mullet roe is the main reason why mullet roe has a special chewy feeling when eaten.
Mullet can be eaten in a variety of ways, steamed, fried, oil-soaked, or cooked as fillet soup or raw fish dip. Chaoshan people like "raw cooking mullet", mullet raw cooking, with a small plate of Puning bean sauce as a dipping sauce, is even more delicious, the huge crisp "mullet technique" entrance is more enjoyable.
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