September is the most anticipated season for diners, and the fresh seafood returns to the market, with a wide variety and fresh taste. However, savvy diners don't just stare at pike crabs and hairtail fish when the sea opens. Despite their delicious taste, they are also relatively expensive due to the high market demand. In fact, there are many nutritious and affordable seafood varieties after the opening of the sea, especially some wild seafood that is not artificially cultivated, which is super cost-effective. Today, I would like to recommend four kinds of seafood that are worth tasting after opening the sea, which are not only cheap and delicious, but also have no artificial cultivation to ensure natural flavor.
1. Mackerel
Mackerel is a common marine fish with firm flesh and rich in protein and Omega-3 fatty acids. Mackerel is rich in DHA, which has great benefits for brain development. Due to its fast growth rate, it is generally not farmed and almost all of it is wild-caught, so its natural flavor is more prominent. Mackerel has fewer bone spurs and thick meat, making it suitable for a variety of cooking methods, such as braised mackerel, steamed, stewed, etc.
Recommended recipe: Braised mackerel in sauce
Ingredients: 1 mackerel, appropriate amount of green onion, ginger and garlic, cooking wine, soy sauce, bean paste, sugar, salt, star anise.
The steps are as follows:
1. Remove the scales and internal organs of the mackerel, clean it and cut it into suitable pieces.
2. Heat the pan with cold oil, stir-fry the green onions, ginger and garlic until fragrant, add bean paste, soy sauce and cooking wine, stir-fry evenly, put the mackerel pieces into the pot, stir-fry a few times, add boiling water to cover the fish pieces, add star anise, green onion segments and ginger slices. Simmer for about 20 minutes until the soup is thick, then add a little sugar and salt to remove from the pan.
2. Monkfish
Monkfish, also known as the "devil of the sea", may not be very pleasing in appearance, but its meat is tender and delicate, low in fat, rich in protein, vitamins and minerals, and extremely nutritious. Monkfish are cold-water deep-sea fish with little to no artificial cultivation and are typical wild fish. The liver is known as the "foie gras of the sea", and the skin is also rich in gelatin, making it ideal for stewing.
Recommended recipe: monkfish stewed with tofu
Ingredients: 500 grams of monkfish, 200 grams of tofu, green onions, ginger and garlic, cooking wine, salt, pepper, coriander.
Steps:
1. Clean the monkfish, remove the mucus on the surface of the skin, cut it into pieces, blanch it, and remove it for later use; Cut the tofu into chunks and blanch it in hot water to remove the beany smell.
2. Add oil to the pot, stir-fry the chives, ginger and garlic, add the monkfish pieces and fry them until they are slightly yellow on both sides, add cooking wine, salt and an appropriate amount of water, put in the tofu pieces after boiling, simmer for 15 minutes on low heat, sprinkle pepper and coriander before getting out of the pot to increase the flavor.
3. Sardines
The sardine is a small marine fish that is a spectacular sight to see when schools of sardines that live in the ocean swim. Sardines are tender and rich in unsaturated fatty acids, vitamin D and calcium, which have many health benefits. Sardines are small in size and have tender bones that can be eaten with bones, which increases calcium intake and reduces the hassle of handling fish bones.
Recommended recipe: Dry-fried sardines
Ingredients: 500g sardines, flour, eggs, salt, pepper, peppercorns, oil.
Here's how:
1. Clean the sardines, remove the internal organs, and control the moisture; Beat the eggs, add salt, pepper and peppercorns, stir well and set aside, coat the sardines with a layer of flour first, and then coat them with egg wash.
2. Pour an appropriate amount of oil into a hot pan, when the oil temperature reaches 70% hot, add sardines, fry slowly over low heat until golden brown and crispy, remove and drain the oil, sprinkle with a little salt and pepper and serve.
Fourth, squid
Squid is a kind of cephalopod seafood in the deep sea, with a Q-elastic taste, rich in high protein and a variety of trace elements, such as iron, zinc and selenium, etc., with high nutritional value. Squid is widely distributed in the world's oceans, has a large catch, and is almost not cultivated, and the market supply is abundant, so the price is relatively affordable. Squid can be cooked in a variety of ways, stir-fried, fried, and stewed, but spicy stir-fried squid is undoubtedly one of the most classic methods.
Recommended recipe: Spicy stir-fried squid
Ingredients: 300g squid, green pepper, red pepper, onion, garlic, ginger, hot sauce, cooking wine, salt, sugar.
Detailed instructions:
1. Remove the internal organs of the squid, tear off the epidermal membrane, cut it into long strips, and blanch it with hot water for later use; Shred the green peppers, red peppers and onions, and slice the garlic and ginger for later use.
2. Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant, add spicy sauce to stir-fry the red oil, pour in the squid rings and stir-fry a few times, add green peppers, red peppers and shredded onions, continue to stir-fry, add cooking wine, salt and a little sugar to taste, stir-fry evenly and then get out of the pot.
During the season, try these nutritious and delicious wild seafood for family and friends to enjoy.
[Personal opinion, for reference only!] This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated! 】