#头条家时光 #
Summer is one of the most prosperous seasons in the ocean, and many species of marine fish reach maturity at this time. During this season, both fishing and seafood tasting are a great treat. Here are 8 species of marine fish that ripen in summer and their deliciousness will definitely delight your taste buds.
1. Multi-treasure fish
Treasurefish are relatively small, generally weighing no more than 3 pounds. Despite their small size, their meat is very tasty and they are a favorite of fishermen and seafood lovers. The meat of Duo Bao fish is delicate, juicy, white in color, tender in taste, with a hint of sweetness. Their meat is tender and suitable for roasting, boiling or steaming. Treasure fish is a fish that is perfect for home cooking, and whether it is fried, fried or grilled, it can present a very good taste.
Treasure fish is also eaten in a variety of ways and can be cooked according to personal taste and preference. The more common cooking methods are boiling, frying, steaming and roasting. Grilled Treasure fish can make its meat more tender and juicy, and the taste is better; Fried fish can make the skin crispy and the inside tender, making it more delicious.
2. Yellow croaker
Yellow croaker is a popular fish in summer seafood, which grows in the ocean and has a wide distribution, including the South China Sea, East China Sea, Yellow Sea and other seas. The yellow croaker is characterized by its relatively short body, slightly raised back, slightly oblique mouth, small scales and thick fin membrane, showing a unique shape.
The meat of yellow croaker is tender, the meat is delicious, and the taste is fragrant but not fishy. The flesh color of the yellow croaker is light yellow, the flesh is very tender, and the taste is soft and elastic. Its flavor is fragrant, slightly sweet, and the taste is refreshing and endless. Yellow croaker has a higher content of fish fat, which makes it more mellow.
Yellow croaker is also cooked in a very diverse way and can be cooked according to personal taste and preference. The more common cooking methods are boiling, steaming, roasting, stewing, frying, etc. Boiled croaker can make it retain its original flavor, steamed yellow croaker can make its meat more tender, and grilled yellow croaker can make the skin golden and crispy, and the inside tender and delicious.
3. Sea bass
Sea bass is a popular fish in summer seafood, it grows in the ocean and has a wide range of distributions, including the South China Sea, East China Sea, Yellow Sea and other waters. Sea bass is characterized by its slender body shape, relatively small head, dark gray or silver-gray body color, large and smooth scales, and a certain beauty.
Sea bass has tender flesh, sweet taste, delicious taste and rich nutrition. Its meat is tender and elastic, with a certain fresh sweetness, especially the belly part of the meat is tender and juicy, which makes people mouth-watering.
Sea bass is cooked in a very diverse way and can be cooked according to personal taste and preference. The more common cooking methods are boiling, steaming, roasting, frying, frying, etc. Boiled sea bass can make it retain its original flavor, steamed sea bass can make its meat more tender, grilled sea bass can make the skin golden and crispy on the outside and tender and delicious on the inside, fried sea bass can make it crispy and tasty, and fried sea bass can make its meat more mellow.
4. Snapper
Snapper is a common marine fish found in the Pacific, Indian and Atlantic oceans. Its body has a flattened shape, oval sides and dark blue or gray on the back, and silvery-white sides, covered with hard scales that have a certain beauty.
The meat of sea bream is tender, delicious and elastic, the meat quality is white, the meat content is high, and it is rich in nutrition. The meat quality of sea bream is high in protein, low in fat and a variety of minerals such as calcium, phosphorus, iron, etc., which play an important role in good health and immunity.
Snapper is cooked in a variety of ways and can be cooked according to personal taste and preference. The more common cooking methods are steaming, frying, roasting, frying, etc. Steamed sea bream can maintain its original taste, grilled sea bream can make the skin golden and crispy and tender and delicious inside, pan-fried sea bream can make its meat more mellow, and fried sea bream can make it crispy and tasty.
5. Mackerel
Mackerel is a common summer marine fish, mainly found in tropical and subtropical seas. Its body is oblong in shape, blue or green on the back and silvery-white on the sides, and its body is covered with tiny scales, which is very beautiful in appearance.
The meat of mackerel is tender, delicious and elastic, the meat quality is pink, the meat content is high, and it is rich in nutrition.
Mackerel is also cooked in a variety of ways, with common cooking methods such as steaming, frying, roasting and frying. Steamed mackerel can maintain its original taste, grilled mackerel can make the skin golden and crispy and tender and delicious inside, pan-fried mackerel can make its meat more mellow, and fried mackerel can make it crispy and tasty.
6. Cod
Cod is a nutrient-rich summer marine fish that grows mainly in the waters of the North Atlantic Ocean and is one of the traditional ingredients in regions such as Northern Europe and North America. Its body is oval in shape, with a gray or brown surface, and its body is covered with fine scales, which is very beautiful in appearance.
The meat of cod is delicate, delicious in taste, white in nature, high in meat content and rich in nutrients.
Cod is also cooked in a variety of ways, with common cooking methods such as grilling, pan-frying, stewing and boiling. Grilled cod can give it a golden brown crispy appearance and maintain the delicate and delicious meat on the inside; Pan-fried cod makes its meat more tender and juicy, while stewed cod makes it more mellow and tasty.
7. Dragon fish
Dragonhead is a common summer marine fish that grows mainly in regions such as the South China Sea, East China Sea and Yellow Sea. Its body is long and flat, its head is triangular, its color is gray or brown, its body is covered with hard scales, and it has a rough and powerful appearance.
The meat of the dragon fish is delicious, the taste is delicate, the meat color is white or light yellow, and the nutritional value is rich. It is rich in protein, calcium, iron, zinc and other nutrients, which is very beneficial for maintaining human health and strengthening immunity.
Dragon fish is suitable for cooking by steaming, which can maximize the preservation of the original taste of the dragon fish, showing the delicate taste of meat and refreshing fish aroma. Before cooking, you can cut some rich vegetables on the fish, such as mushrooms, tomatoes, tofu, etc., which can make the whole dish more colorful and meet the needs of different tastes.
8. Saury
Saury is a characteristic marine fish in summer and autumn, growing in the Pacific Ocean, the Sea of Japan, and the East China Sea. Its body is slender, flattened and tall on the side, its back is bluish silver, its belly is white, and its whole body is covered with small, round scales, and its appearance is very delicate.
The meat of saury is delicious, delicious, fluffy and rich in protein, unsaturated fatty acids and other nutrients, which has good nutritional value for the human body.
Saury is suitable for frying, grilling, steaming and other ways to cook, when frying and grilling, you can apply some special seasonings to the saury to add the aroma and taste of saury. In addition, saury can also be used in traditional Japanese dishes such as sushi and sashimi, and its delicious taste and delicate appearance bring people a wonderful appetite experience.
Don't get lost, I wish you all good health and success in 2023!