Reading guide: To buy sea bass, choose "big belly" or "small belly"? The difference is very big, and it tastes good to buy it after you understand it
In the bustling market, sea bass has become a favorite of countless diners for its delicious taste and rich nutritional value. However, when choosing sea bass, have you ever been troubled by the confusion between "big belly" and "small belly"? Today, let's explore the secrets of this food together, buy sea bass, different looks, very different, understand and then buy delicious!
1. The source of the charm of sea bass
Sea bass, also known as flower perch, village flower, perch plate, four-rib fish, etc., is listed as "China's four major freshwater famous fish" together with the Yellow River carp, mandarin fish and the big white fish of Xingkai Lake in Heilongjiang.
Its meat is white and tender, fragrant, no fishy smell, the meat is garlic clove-shaped, and it is best to steam, braise or stew soup. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients, which nourish the liver and kidney, benefit the spleen and stomach, dissolve phlegm and relieve cough, and has a good tonic effect on people with liver and kidney insufficiency.
2. Big-bellied sea bass: a symbol of plumpness and deliciousness
When we walk into the fish market, the first thing that catches our eye is often the plump bass with bulging bellies. These "big-bellied" sea bass are a sign of their vigorous vitality and feeding ability.
- Tender meat: Big-bellied sea bass has more tender meat because it is well fed. When cooking, whether it is steamed or braised in a braised oven, it can keep the meat delicate and tender, and melt in your mouth.
- Rich in nutrients: Big-bellied bass accumulate more nutrients such as protein, vitamins, and minerals as they grow. Eating these sea bass not only satisfies the taste buds, but also provides adequate nutrients for the body.
- Better taste: The maw part of the belly of the big-bellied sea bass contains more fat, which makes the fish more delicious. During cooking, these fats melt into the soup and add a rich flavor to the dish.
3. Small-bellied sea bass: a thin and sweet choice
Compared to big-bellied bass, small-bellied bass is thinner. Although they are not as plump as pot-bellied bass, they have a unique charm.
- Firm meat: Small-bellied bass have firmer flesh due to less feeding. When cooked, the fish retains its elasticity and gives it a more chewy texture.
- Sweet and tasty: Although small-bellied bass has a lower fat content, their meat is sweeter. This sweetness comes from the fleshy nature of the sea bass, which gives the small sea bass an attractive aroma after cooking.
- Healthy Choice: For diners looking for a healthy diet, small-bellied sea bass is undoubtedly a better choice. Their lower fat content and higher protein content make sea bass a delicious and healthy ingredient.
4. How to choose sea bass
After understanding the characteristics of "big belly" and "small belly" sea bass, we also need to master some tips for selecting sea bass.
- Observe the fish's eyes: Fresh sea bass fish eyes are clear and transparent, not cloudy. If the eyes of the fish are cloudy, it means that the fish is no longer fresh.
- Look for gills: Fresh sea bass has bright red gills, and dark or black gills indicate that the fish has been stored for a long time.
- Pressed Fish: Fresh sea bass has an elastic flesh that quickly returns to its original shape when pressed. If the flesh of the fish is hard or loose, it is a sign that the fish is no longer fresh.
- Smell: Fresh sea bass should have a refreshing seawater smell or a faint fishy smell. If the fish has a pungent odor or foul odor, it is a sign that the fish has gone bad.
5. A delicious journey of sea bass
Once we have mastered the art of selecting sea bass, we can start enjoying the delicious taste of sea bass. Whether steamed, braised or stewed, sea bass can show its unique charm.
- Steamed sea bass: Steaming is one of the most common ways to cook sea bass. After the sea bass is cleaned, add green onions, ginger, cooking wine and other seasonings to marinate for a while, and then put it in a steamer to steam. Steamed sea bass is tender and original, making it the best choice for savouring the flavor of sea bass.
- Braised sea bass: Braised sea bass is made by frying the sea bass until golden brown on both sides, and then adding soy sauce, sugar, ginger, garlic and other seasonings. Braised sea bass is a delicious dish with bright red color and rich flavor.
- Sea bass soup: Sea bass soup is made by simmering sea bass with tofu, mushrooms, and other ingredients. The sea bass soup is nutritious and the method is very simple, clean the fish, then put it in a pot and fry it slightly, then add water, and then add green onions, ginger and garlic; Simmer for 10 minutes and eat!
In fact, there are still many types of sea bass, usually whether it is a big-bellied sea bass or a small belly sea bass, we can eat a little more, I don't know if you have learned these tips?