You may have heard of the sturgeon as a child: a long "fishing rod" overhead, or the kind with its own lighting, quietly lurking in the deep sea, waiting for the prey to be hooked with its vicious mouth. A face of deep-sea fish temperament, blinded by black lights and blind fire, looking extremely laissez-faire, facial resolution is extremely low, and various organs are playing with each other.
This seemingly indelible fish is often on our table, and there is only one explanation, that is, it may be delicious, just like today's protagonist: the yellow trout.
Lophius litulon, also known as toadfish, anglerfish, is a species of fish in the family Troutidae, commonly known in English as Yelow goosefish. Distributed in the northwest Pacific Ocean, Japan, Korea and China's East China Sea and Yellow Sea waters, usually inhabiting the 25-600 meters deep sedimentary seabed, not good at swimming, is a deep seafloor carnivorous fish. The body length is generally about 40-60 cm, and the maximum can be up to 1.5 meters. The head is flat and broad, the epidermis is smooth and scaleless, there are dendritic whiskers on the side of the body, the yellow-brown fish has a dark brown reticule on the back, the abdomen is light in color, and the pectoral fin and tail fin are slightly black.
The breeding season for the yellow sturgeon is around February to May of each year, when the female lays large patches of "colloidal" wrapped eggs, and after the fertilized eggs hatch, the small yellow sturgeon floats to the surface of the sea to feed on plankton.
The puppy of the yellow squid is translucent on the periphery, with slender dorsal and pectoral fin endings with yellow and black patches. The figure is so beautiful that it can squeeze into the ranks of the ornamental fish, and who hasn't had a cute time?
The juvenile of the yellow sturgeon gradually deepens in color, the tail fin and pectoral fin are wide, and the back fin spine is obvious, which is quite a bit of a warrior. The juveniles gradually swim into the depths of the ocean, and the "fishing rod" above their heads is faintly visible.
However, I never thought that time flies, the years are like shuttles, and the adult yellow sturgeon is just like you can see, except for the face, there are only crow's feet. There must be a reason for people to become like this, eh.
China's East China Sea also produces another common kind of trout, lophiomus setigerus, and the appearance of the yellow squid is quite similar, neither of which is a traditional fishing object, however, with the increasing exhaustion of major economic fish resources, squid has gradually entered people's field of vision with its delicacy.
Usually this type of fish that inhabits the deep sea, has an indulgent appearance, swims slowly or loves to lie down, and the taste is outstanding. The fish meat of the yellow sturgeon is rich in gum, the muscle fibers are elastic, and even have a shrimp-like taste. Not only is it sashimi, but it is also suitable for frying or stewing.
In the Kanto region of Japan, the catfish is more known as a delicacy in the world, so there is a saying of "Kansai river pufferfish, Kanto catfish". The skin of the trout is slippery and not easy to cut on the cutting board, so it needs to be hoisted up and handled, and like the disintegration of tuna, this craft has gradually become a traditional performance project.
Delicious sturgeon is also an indispensable ingredient in winter pot cuisine, and the combination of large pieces of skin and fish offal, mushrooms, tofu and a variety of fresh vegetables is the classic Japanese trout pot (あんこう鍋).
The liver (Ankimo) is independent and complete, and accounts for a large proportion of fish, and even has the reputation of "deep sea foie gras". The liver is lighter, the taste is more like foie gras or duck liver is not fully cooked, compared to softer and tenderer, the taste is fresh, less greasy foie gras.
Unlike foie gras, the beauty of the liver is light rather than intense, and it is impressive with raw carrot puree, green onions and gently marinated in orange vinegar or dipped in a little spicy flavor.