"When buying sea bass, do you choose a 'big belly' or a 'small belly'?" Aunt Zhang muttered in front of the aquatic stalls in the vegetable market, looking at a pool of sea bass swimming in her heart. She had long heard that sea bass was delicious and nutritious, so she came to buy one for her family today. However, in the face of these sea bass of different sizes, she made a dilemma: those "big-bellied" sea bass with bulging bellies look plump, but will they be too fatty?
Aunt Zhang knows that choosing sea bass is not just about the size of the belly, and there must be many of them. She decided to ask the stall owner for advice on how to pick the right sea bass. After all, a good sea bass will not only make dinner more hearty, but also bring health and deliciousness to the family. So, how should we choose between this "big belly" and "small belly"? Aunt Zhang waited with anticipation for the stall owner's answer.
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"Big-bellied" bass usually refers to fish that have been fed a large amount of growth-promoting feed, which results in a relatively high oil content. This type of sea bass has a rounded body shape and a pronounced swollen belly. While the high fat content may make the fish more tender and juicy, it may also make it too oily for some consumers who are looking for a light food. In addition, "pot-bellied" sea bass may have certain health risks due to overfeeding of feed, such as problems such as feed residues.
In contrast, the "small-bellied" sea bass is leaner. These fish are usually grown in a natural environment or fed a moderate amount of feed, so they are relatively slender and do not have a bulging belly. Due to the lower fat content, the meat quality of "small belly" sea bass is relatively firm and tender, and the fishy smell is smaller, which is more in line with the needs of some consumers for light food. At the same time, these fish are more likely to avoid the health problems associated with too much feed due to the moderate amount of feed they are fed during the growth process.
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Overbelly sea bass: This "big belly" sea bass may have accumulated too much oil due to overfeeding, which can affect the taste and may even be bad for health. When buying, you should choose a "small belly" sea bass that is of moderate shape and does not puff up too much.
Perch with a red tail: A red tail of a sea bass is usually a sign of injury or bacterial infection. The meat quality and taste of such sea bass may be affected, and there are also food safety hazards.
Oversized sea bass: While large fish may look meaty, oversized sea bass may have entered the "aging" stage, where the meat will become rough and the fat will increase, affecting the taste. It is advisable to choose young sea bass of moderate size, which will have a more tender flesh.
Bass with cloudy eyes: Fresh sea bass should have clear eyes, if the eyes are cloudy, it may mean that the fish is no longer fresh.
Incomplete or detached sea bass: Scales are the protective layer of the fish, and if the scales are incomplete or fall off in large quantities, it may indicate that the fish has been damaged during fishing or transportation, affecting freshness.
Loose sea bass: Fresh sea bass should be firm and elastic, if the fish is loose, it may be caused by too long or improper storage, and it is recommended not to buy it.
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Steamed sea bass: Steaming is the best way to cook the sea bass in its original flavor. First, the sea bass is cleaned and then a few cuts are made on the fish to allow it to absorb the flavor. Then, marinate for a while with seasonings such as cooking wine, ginger slices, and green onions. After that, put the sea bass in a steamer and steam it over high heat for about 10 minutes. Finally, sprinkle with chopped green onions and hot oil and you'll enjoy a tender steamed sea bass.
Braised sea bass: Braised sea bass has a strong flavor and goes well with rice. First fry the sea bass until golden brown on both sides, then add green onions, ginger and garlic to stir-fry until fragrant, then add bean paste to fry the red oil, then add an appropriate amount of water, soy sauce, sugar and other seasonings, and simmer over low heat until the soup is thick.
Grilled sea bass: Grilled sea bass is crispy on the outside and tender on the inside, with an excellent taste. Preheat the oven and place the marinated sea bass and grill it at the right temperature until the skin is crispy and the meat is fully cooked. Enjoy it with some vegetables and seasonings for even better flavor.
Sea bass soup: Sea bass soup is delicious and nourishing, suitable for winter. Put the sea bass in a pot with ginger, green onion and other ingredients, add an appropriate amount of water to boil, then turn to low heat and simmer until the soup is thick and white. Finally, add salt and pepper to taste.
Note: The health and wellness suggestions in the article are for reference only (part of the picture is from the Internet, and the infringement contact is deleted)