In the seaside town where I grew up, the food protagonists on the table were always fresh sea fish. However, unlike the rare marine fish that some young people now admire, when I was a child, the older generation often regarded some of the "trash fish" in our eyes as worthless food. These sea fish, which they can't look at, are now becoming more and more expensive, and young people are usually reluctant to buy them.
The first is "green scale". In the eyes of the older generation, this fish is just an ordinary sea fish, they often say, "The flesh of the green scales is rough, and the spines are difficult to handle, which is as fatty as cod and sea bass." "However, over time, due to overfishing and environmental changes, traditional delicacies like cod and sea bass have become increasingly rare and prices have risen. However, because of its strong vitality and strong adaptability to the environment, blue scale fish has become a new favorite in the market.
The second is "grouper". In the memories of the older generation, "Grouper is the ugly fish full of spots, and although the meat is delicate, it is too fishy." "They often complain that this fish is not easy to handle. However, with the increasing pollution of the ocean, the fishy smell of many traditional marine fish has increased, which has made the fishy smell of grouper insignificant. Coupled with the fast growth rate and high production of grouper, it has gradually become a new choice in the market.
The third is "with fish". The fish is long and flat, and the spines are difficult to handle, and the older generation always said, "The meat of the fish is so little, and it always carries an earthy smell that is difficult to remove." "However, the high nutritional value and affordable price of strip fish have gradually been accepted and loved by the masses. Young people are also starting to try their hand at cooking a variety of dishes with fish.
The fourth species is the "mackerel". The older generation always complains that although the meat quality of the mackerel is good, it is small in size and has many meat spines. However, the meat of the mackerel is firm and has a unique texture, which is particularly suitable for dumpling filling or stir-frying. Moreover, the production of mackerel is stable and the price is moderate, and it has become a regular customer on the table of many families.
The last type is "sardine". Sardines are the kind of fish that are pitifully small in the eyes of the older generation, and they think, "Sardines have little meat and more spines, and I really don't know what is good." "However, sardines are rich in omega-3 fatty acids and protein, which are highly nutritious. And sardines can be cooked in a variety of ways, and can be made into dried sardines, canned sardines and other delicacies. Sardines are also affordable and have become the first choice for many young people to eat healthily.
These sea fish, which are not looked at by the older generation, are now becoming more and more expensive, and young people are usually reluctant to buy them. This is not because they taste bad or have low nutritional value, but because our traditional marine fish stocks are dwindling due to environmental change and overfishing. And marine fish such as blue scales, groupers, ribbon fish, mackerel and sardines, although once overlooked, have become new choices on our table because of their adaptability to the environment.
Over the years, we have witnessed dramatic changes in the marine environment. Overfishing and environmental pollution have compressed the living space of many traditional marine fish. Marine fish such as blue scales, groupers, ribbon fish, mackerel and sardines, which were once considered "trash fish", have become new favorites in the market because of their tenacious vitality, strong reproductive ability and high adaptability to the environment.
Young people are also beginning to accept these sea fish, which were once looked down upon by the older generation. They experiment with various cooking methods and innovate many cuisines. For example, the roasting method of blue scale fish can remove its rough flesh and the shortcomings of many spines; The steaming of grouper is able to highlight its delicate flesh and insignificant fishy smell; Stewing with fish can make its meat firmer; The stir-fry of the mackerel can highlight its unique taste; The baking of sardines can make its meat more delicious.
It's not for nothing that these once-unseen marine fish are getting more expensive. Their rarity and nutritional value have made them a new favorite in the market. However, for young people, the price of these marine fish is indeed somewhat high. They are reluctant to buy them not because they don't like them or think they don't taste good, but because of economic reasons.
However, I would like to say that no matter what ingredients we choose to cook food, the most important thing is to enjoy the cooking process and enjoy the pleasure of food. Perhaps we can try to enrich our table with more choices of these once unseen sea fish.