It is often said that eating fish makes people smarter.
In the background inquiry, "eating fish" has always been a high category. Compared with beef, sheep and pork, fish is healthy and low-fat, and is very suitable for the elderly and children. In particular, wild-caught marine fish, rich in a variety of nutrients and tender and less thorny (scratching emphasis) has always been highly regarded in home cooking, and the practice of marine fish is very foreign!
There was also a small chef asking in the background: "Huang Xiao Chef, the last time you introduced MSC (abbreviation of the Marine Management Committee, hereinafter referred to as MSC), I did find that there are many products with blue fish labels in the supermarket. But what's the difference between these fish? ”
Speaking of wild-caught marine fish, what could be simpler and clearer than finding someone to pour out dried goods? So Chef Huang invited MSC to be a guest, and this "marine expert" came to tell the chefs about these fish in the sea.
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Honey garlic fresh bamboo shoots fried flounder fillet
ingredient
——
【Flounder Fillet】
Flounder 250g
Light soy sauce 5g / corn starch 10g / cooking oil 10g
【Honey garlic juice】
Minced garlic 10g / soy sauce 15g / honey 20g
Water 20g / white vinegar 5g / chili pepper to taste
【Side Dishes】
Asparagus 20g / Spring shoots 20g
Carrots to taste / cucumbers to taste
Chicken broth to taste
(Flounder fillet from MSC-certified Canadian Fisheries)
steps
❶
Marinated Ingredients: Cut the flounder fillet into chunks and set aside. Cook the fresh bamboo shoots in salted water for 20 minutes, then remove and cut into slices and set aside. Cut the asparagus into strips and set aside.
❷
Prepare a flat dish, add an appropriate amount of soy sauce, corn starch, cooking oil to form a batter, spread evenly on the fish fillet, and use the batter to marinate the fish fillet.
❸
Simmer the spring shoots and asparagus in chicken broth and cook for about 2 minutes to make it have a bottom flavor.
❹
To make garlic juice: prepare a wok, add the appropriate amount of cooking oil after the pan is hot, add the garlic after the oil is hot, add the appropriate amount of water, the appropriate amount of soy sauce, white vinegar and honey after the garlic is stir-fried, add the pepper (can not be added) after the soup is thick, and pour the garlic juice into the bowl for later.
❺
Frying fish fillets: Prepare a frying pan, pour in the appropriate amount of cooking oil after the pan is hot, and place the fish skin face down into the pan. When the fish fillet is fried until it is golden brown on both sides, it can be served on the plate.
❻
Plate: Prepare a flat plate, first add asparagus and spring shoots, place the fried fish fillet, and then pour the honey garlic juice, honey garlic fresh shoots and fry flounder fillet to complete.
TIPS
● Flounder fillet can be replaced by other wild white meat fish such as black cod and real cod
● Chicken broth simmered with spring shoots and asparagus can be replaced with water
● After adding honey, pay attention to the heat, garlic juice does not need to be hooked again
● What is the difference between flounder, silver cod, narrow cod, cod, and golden flounder? Look down
Conversations with MSC
Where does the fish fillet come from?
What are the main varieties of marine products certified by QMSC?
A Has been widely accepted and recognized internationally for more than 20 years. At present, MSC has 138 certified wild catch species worldwide, including fish, shellfish, shrimp and other products, including Arctic shellfish, Arctic sweet shrimp, real cod, scallops, lobsters and other categories of international recognition is very high, the certification ratio is also very high, and it is also very popular in the domestic market.
Q Where does flounder fillet come from today?
A The full name of the flounder used in this dish is Greenland halibut, a fish known as the "world's best white fish" with a sparse production and an annual limit on the number of fish caught. This flounder grows in cold waters, slowly accumulating its own nutrients, and is used as a state banquet main dish in many European countries. Flounder meat is rich and tender, fish head, bone, skin, fins can also be boiled in soup, the taste is very good; flounder is suitable for a variety of eating methods, both steamed and fried, very suitable for Chinese cooking methods.
Although this flounder is called Greenland flounder, its main production areas are distributed in Canada, Norway, Greenland and other seas. Flounder fillets used today come from Canada. The Government of Canada is very concerned and supportive of the cause of sustainable development of the oceans and is a good partner of MSC.
Q In addition to flounder, what other wild-caught fish can I recommend?
There are many kinds of wild-caught white meat fish certified by A MSC, most of which are quickly frozen after cleaning on the fishing boat, and locked fresh in an instant, which makes the fish taste better. MSC certified marine whitefish mainly includes various types of cod: such as Alaskan cod, Atlantic cod, Pacific cod; silver cod, flounder, golden flounder, etc., which will be described in detail below.
Q In what channels can we purchase seafood with MSC certification?
A There are many purchase channels in China, such as large retail enterprises, including imported supermarkets, large supermarkets, convenience stores, etc. can be purchased, and the new retail system can also be purchased. Some star hotels also have a variety of cooperation with MSC, such as in China World Hotel, where consumers can choose sustainable seafood dishes through the MSC blue eco label on the restaurant menu.
Dry
How much do deep-sea fish know?
Deep-sea fish are delicious and healthy, we all know that, but flounder, silver cod, Alaskan cod, cod, golden flounder... What kind of fish are these? Is there any stupidity that is not clear? The following dry goods are shared with the chefs:
Greenland halibut
Fish origin: North Pacific, from the Bering Sea to the Sea of Okhotsk, from Alaska to California, north of northeastern Japan, northern part of the Sea of Japan
Gold region: Greenland/Canada/Norway
Preparation: Steamed/ pan-fried/ as a supplement
Ingredients:
● Greenland halibut grows deep in cold, pure waters. The cold environment allows flounder to grow slowly and be rich in nutrients
● Greenland halibut has become the choice of a variety of precious dishes because of its slightly sweet and delicate taste, juicy and tough snow white flesh. The meat is thin and firm, the taste is sweet, delicate taste, delicate but not a hint of fishy taste, fresh and smooth Q similar to cod
● Naturally suitable for the needs of balanced nutritionists: nutrient-rich, low-calorie, low-fat, low-sodium salt
Silver cod
Fish category name: Canine toothfish
Fish origin: South Atlantic, South Pacific and Southern Indian Oceans, trenches of the Southern Ocean, continental shelf or islands around Antarctica
Gold-producing region: New Zealand
Preparation: Fried/grilled
● Silver cod/Antarctic canine toothfish have a white and attractive flesh color, so it is called "silver cod" in the Chinese market
● Silver cod inhabit the deep sea 600-9042 feet, unpolluted, cold seawater, free and slow growth
● Silver cod contains omega 3 fatty acids and high-quality protein, which is rich in nutrients, delicious and tender, and has a very good taste
Alaskan cod
Fish origin: Widely distributed in the temperate Pacific Ocean of the Northern Hemisphere, from downtown California to the eastern Part of the Bering Sea, surrounding the Aleutian Islands, passing through the Kamchatka Peninsula, and also in the Sea of Okhotsk and southern Japan
Gold-producing region: Alaska, USA
Cooking method: Suitable for all kinds of cooking methods
● Alaskan cod, commonly known as The Mingtai fish in the Chinese, is the world's largest producer of cod and the most consumed edible fish in the world
● Alaskan cod has a faint pink color, slightly sweet taste, and tender meat
True cod
Fish Classification: Economic fish with a large global catch, including Atlantic cod and Pacific cod
Gold-producing regions: The North Atlantic and the North Pacific
Preparation: Fried/steamed/baby food supplement
● The flesh of the real cod has a faint pink color and a slightly sweeter taste. The meat is delicate and tender, moist and white in flakes
● True cod is rich in Omega-3, rich in high protein, rich in selenium, phosphorus, potassium and other minerals
● Suitable for all kinds of cooking methods, such as steaming, baking, boiling, and grilling
● Because the meat of the real cod itself is low in oil content, it is recommended to use a lower temperature when cooking
Golden flounder
Fish production: mainly distributed in the western Pacific Ocean, from South Korea, the Sea of Okhotsk to the northeast coast of Hokkaido, as well as the Kamchatka Peninsula, from the Bering Sea, Alaska to Vancouver Island
Gold-producing region: Alaska
Preparation: Pan-fried/ grilled/steamed
● The golden flounder is named after the golden yellow fins on its body, also known as the golden flounder. The golden flounder belongs to the flat fish family, its eyes grow on the sides of the head, is a good taste, tender meat, low fat, low calorie fish
● Flounder has shorter meat muscle fibers, tender meat, easy to digest, suitable for the elderly and children
● Flounder meat is rich in protein and various vitamins, as well as many trace elements needed by the human body. In each 100 grams of meat in flounder, it contains 1.2 g of fat, but the content of protein is 19 g and calcium is 107 mg
● Each fishing in the bering Sea waters of Alaska takes 3-4 weeks to catch, and the voyage is difficult to catch, and the delicious taste is not easy
● The meat fiber of golden flounder is relatively thin, and the cooking time should not be too long
MSC's Chef Huang special benefits
MSC offers benefits for the chefs
Reply to "Protect the Ocean" in the background of the official account,
The little chefs will have a chance to get it
Msc Eco Shopping Bag + Chopsticks Set in one
5 servings in total
MSC eco bag
Chopstick set
Draws will be drawn on 29 April
Send it out after May 6
Thank you to the following event partners for creating awesome conditions for the Wong Chef event:
More marine flavors
●Three-wire matsutake lobster balls (learn about MSC)
● Three lobster dishes and how to take lobster meat
●Pan-fried sea bass
Chef Huang's compilation of private recipes
*Some of the images are provided by MSC (Ocean Stewardship Council).
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