May Day is not only a national holiday, but also the beginning of the fishing ban period. However, during the first few days of the fishing ban, the peak season is seafood, and as the temperature rises, the production of seafood in April is very high, and the quality of each seafood is very high. Because during the fishing ban period, it is also the time when the fish spawn and reproduce, and before the period, it is the time when the fish store nutrients to prepare for spawning, and each fish at this time is very fat.
Around May Day, it is the best period for marine fish, and the marine fish at this time are affordable, of high quality, and the most cost-effective. Over time, after the start of the fishing ban, the price of seafood has only become more expensive, and the quality has also deteriorated.
Marine fish are highly nutritious and rich in protein and minerals, as well as rich in amino acids, lecithin, etc. If you have children at home, you can train your children to eat sea fish, which can promote height and brain development.
I went to the vegetable market today and bought a silver pomfret, the silver pomfret in this season is thick and fatty, and it is caught in the original ecological sea, it cannot be artificially cultivated, and the nutritional value is very high.
Here's how to make silver pomfret: home-grilled silver pomfret
Prepare ingredients: 1 silver pomfret about 6 taels, green onions, ginger and garlic.
Seasonings required: salt, cooking wine, vinegar, soy sauce, lard.
1. Clean the silver pomfret, then change the surface to the knife, and then wipe the water for later use. Many of the silver pomfret in this season have fish roe, and the roe is also very delicious, but unfortunately I didn't have this one, and it depends on luck whether I can buy fish roe.
2. Heat the pot first, after it is smoking, add a spoonful of lard to moisten the pot, and then sprinkle some fine salt on the bottom of the pot. Then put the pomfret in the pan, change the knife side and fry it until golden brown, then turn it over and fry until golden brown on both sides.
3. Sprinkle some green onions, ginger and garlic and stir until fragrant, and continue to simmer for about 2 minutes. Add another ring of cooking wine and a circle of vinegar to remove the smell, and add 2 tablespoons of soy sauce to taste.
4. Pour in an appropriate amount of water, add a small spoon of sugar to enhance freshness, add a little salt to taste, cook the sea fish, the taste should be a little heavier, and cook for about 5 minutes after boiling. At first, don't cover the pot to let out the fishy smell, and finally cover the lid and simmer for a while.
5. Finally, reduce the juice on high heat, sprinkle some green onions, continue to simmer for 10 seconds, and then you can get out of the pot.
Finally, share a tip for buying fish:
When we buy marine fish at the market, it is difficult to tell whether it is fresh or not by looking at the appearance with our eyes. But we can tell the freshness by looking at the gills, whether they are bright red or not. The gills of fresh marine fish are very bright red, but the gills of fish with black color are not fresh enough.