This is today (January 2nd), in the rural market to see the sale of salmon liver, 10 yuan a pound, the stall owner introduced, the sturgeon processing export, these salmon liver was taken out separately. Sturgeon liver is called "foie gras in the ocean" by many people, because it is second only to foie gras, one of the three precious ingredients in France, in terms of taste and nutritional value, and can be called "the treasure of the seabed".
From December to the following spring, it is the season when the sturgeon is on the market, and only then can diners taste fresh sturgeon liver, while the rest of the time, most restaurants can only serve chilled sturgeon liver, although the taste difference is not too big, but the nutritional value is reduced by at least half. The picture shows the sturgeon caught by fishermen, which is not small.
The chilled trout liver will also be limited in cooking methods, which can only be boiled in sake, while the fresh trout liver can be steamed or made into sashimi, and the entrance will be incomparably sweet and smooth. The picture shows fishermen treating the troutine clean, but retaining the liver.
(For more excitement, please pay attention to the headline number "Fish Eyes see the world")
Now that the weather is cold, coupled with the uncontrolled catch, the caught sturgeon is very small. The sturgeon looks ugly, and there is mucus on the body, coastal fishermen and citizens do not like to eat, when the catch is large, the retail price of small sturgeon is less than a dollar a pound, and the price of root cabbage is almost the same. The picture shows the small sturgeon caught by fishermen.
In order to sell the trout, fishermen will cut off the mouth full of sharp teeth whenever they have time, clean the internal organs, and then clean it, so that the customer's willingness to buy will be strengthened. Now that we have entered the "29th", there is no more sturgeon fishing at sea, and if there are a few occasional ones, the price has also risen.
Japanese people are the most fond of eating sturgeon, especially sturgeon liver, often boiled sturgeon liver and then eaten hot with spices, used to serve wine, or made into a kind of "warship sushi". At present, in China, that is, braised, although it is not so exquisite, it is still delicious and abnormal.
In Japanese restaurants, there are also trout liver pots or other creative ways to eat, such as Beijing Black Pine White Deer Restaurant mixing it with crab seeds, tofu and other small dishes, Hong Kong bamboo sushi is sprayed with muskets to burn trout liver thick slices to make roasted trout liver, while Shanghai's Yuzang Restaurant uses the most traditional cooking method - sake boiling, which is more rich and sweet. The picture shows a vendor picking up a piece of large trout liver.
With the intensification of commercial fishing, the seafloor habitat where the sturgeon is located has been ecologically damaged, and the already small production of sturgeon is facing an existential threat, so perhaps one day in the future, the sturgeon will no longer exist.
There are also such fresh things in the market, sea urchins, the size of the picture is 15 yuan a pound, the best seafood for soup, you can also steam chicken cake to eat Oh.
This kind of catching the sea one by one to pick up the small gollum, is the local fishermen and citizens favorite small seafood, pure wild, 15 yuan a pound, when the weather is warm 10 yuan a pound or so. The heat is very important when the little gollum is boiled, and it is difficult to pick out the pot after a few minutes after boiling, and it is difficult to pick out when the fire is large. Pick out the meat and dip it in vinegar for a better taste.