With the end of the Yellow Sea and Bohai Sea fishing moratorium on September 1st, the seafood stalls at the Farmers Market are now the most popular places for people to visit.
There are not as many common species of marine fish along the northern coast as in the south, but because the sea temperature of the Yellow Sea and the Bohai Sea is lower than that in the southern sea, some marine fish species are also unique to the north, and the meat is tight and fresh and sweet, which is particularly liked by the people's table.
The phrase "Gargie fish head, mackerel tail, knife fish belly and pomfret back" is popular along the northern coast, which is used to describe these four delicious marine fish, so these four fish can also be called the "4 famous fish" of the northern coast. This "4 famous fish" around the Mid-Autumn Festival is the most fat time, the seafood market encountered do not forget to buy something for the family to taste, but also to add a bright color to the festive table.
<h1 class="pgc-h-decimal" data-index="01" > gagi</h1>
The scientific name of the gagi fish is "snapper", which is divided into two types according to different colors: one is called "black seabream" or "true seabream" with black scales; the other is called "red seabream" with red scales.
The scales of the gagi fish are thick and hard, the fish meat is white and delicate, the flesh is thick and less thorny, and it is full of umami to eat, and it is also called "fish king" in Japan.
The common practices of gagi are steaming, home-cooked stew and stew, and fresh gagi is also a good ingredient for sashimi. Once Shandong and Dalian coastal there was a famous dish called "Red Seabream Play Pearl", that is, after steaming with red Gagi fish, on both sides of the fish body placed with small fish balls made of fish meat, this dish once won the gold medal of the National Cooking Competition, but now red Gagi fish has become rare, so there are almost no restaurants to cook this dish.
Share one -- [Gagi Fish Soup]
1. Wash the fish, remove the scales, internal organs and gills to wash the blood water, and evenly change the flower knife on both sides of the fish.
2. Heat the pan into the oil to moisten the pot and pour it out, then add the cool oil to fry the fish until golden brown on both sides, add ginger slices and cook cooking wine and white vinegar, and then add soup to the fish body.
3. Bring the soup in the pot to a boil over high heat, skim the foam and turn to low heat, simmer until the fish soup is milky, then add salt, white vinegar and pepper to taste, sprinkle with green onions and coriander and then get out of the pot.
<h1 class="pgc-h-decimal" data-index="02" > mackerel</h1>
The scientific name of the mackerel is "blue-spotted mackerel", which is a relatively fierce carnivorous fish. Mackerel mainly preys on the surface of the water, and it will jump up when chasing schools of fish, so fishermen look for fish to catch when watching mackerel jump.
Mackerel is a very popular economic fish species along the northern coast, its flesh is delicate and thick, there is only one main thorn on the whole body, there is no fine thorn, not only can it be stewed and stewed, but also made into mackerel stuffed dumplings are widely loved by people.
Recommended one—— [Mackerel stew noodles]
1. Wash and cut the mackerel into pieces, soak the fish in clean water, remove the internal organs and gills of the mackerel in the water, soak until the water soaked in the mackerel becomes clear, and then fish out the water control for later.
2. Stir-fry chives, ginger, garlic and dried chili peppers in oil, sauté the aroma with soybean sauce, cook cooking wine and white vinegar to combine the flavor of the sauce and add soup, and push the mackerel into the pot.
3. Bring the soup in the pot to a boil over high heat and reduce the heat, then add the soaked noodles, add a little sugar to freshen, and put a little fresh soy sauce to adjust the color of the soup.
4. Simmer until the soup is thick in the pot, add salt and pepper to taste, then sprinkle the soup on high heat and sprinkle the artemisia annua segments to get out of the pot.
<h1 class="pgc-h-decimal" data-index="03" > striped fish</h1>
Bohai knife
Striped fish in the Jiaodong coast and Dalian area is also called "knife fish", especially the small-eyed striped fish produced in Bohai Bay, in recent years because of the sparse production and expensive, so now "Bohai knife" can be called the first of the famous fish in the northern coast.
Recommend one - [Home Stewed Bohai Knife]
1. Remove the gills and internal organs of the fish with the fish, clean the black membrane in the abdomen, and cut it into diamond-shaped blocks.
2. Pour out the pan with oil, then heat the oil, sprinkle a little salt on the bottom of the pan, squeeze the fish pieces dry and fry until the fish on both sides is tight and discolored.
3. Add green onion, ginger and garlic to the pot, cook in cooking wine and a poinsettia of fresh soy sauce, add soup, boil the soup and turn the heat down to simmer until the soup is thick, add salt and pepper to taste and then you can get out of the pot.
<h1 class="pgc-h-decimal" data-index="04" > silver pomfret</h1>
Pomfret is also called "mirror fish", and the northern coast mainly produces silver pomfret. Its flesh is tender and not fishy, and the fish is firm and slightly chewy, so the fishermen on the sea have the saying of "one cat and two mirrors".
Silver pomfret delicious eating a lot, fresh for steaming is very delicious, a little bit for frying and frying is also very good, Dalian area has an old dish [dry roasted pomfret] is made of silver pomfret, into the dish pay attention to small sweet sour slightly spicy, the taste is also super praise.
Recommended one —— [Crispy fried pomfret]
1. Wash the small pomfret, remove the gills and internal organs, scrape the black membrane in the belly of the fish, and then squeeze out the water for later.
2. Add cooking wine, salt, pepper and onion ginger juice to the fish and marinate for a while, then pat a layer of dry starch on the fish.
3. Put oil into the pot, when the oil temperature is 60% hot, shake off the excess starch in the pan and fry until golden and float, then fish out, and when the oil temperature rises again, it will be re-fried in the pan until it is crispy and can be fished out and enjoyed.
Gagi, Bohai knife, mackerel and silver pomfret are the "4 famous fish" along the northern coast, and it is around the Mid-Autumn Festival when they are fat and tender, so don't miss it after encountering it in the seafood market, don't forget to buy it for your family to taste.