It is a valuable deep-sea cold-water fish, a halibut endemic to the Atlantic coast of Europe, and it is turbot. In 1992, Xunshan Group introduced Turbot from Europe to Rongcheng. At present, there are 6 nursery farms in our city for the nursery of turbot and other fish, and the nursery water body is 16,500 cubic meters. Its juvenile fish are colorful and colorful, and the adult fish swim in a beautiful posture, like a butterfly in the water, so it is also called "butterfly fish", and the ancient Romans have long regarded it as a delicacy, and also gave it a name of "pheasant in the sea".
Turbot, also known as polypod, is a marine benthic fish of the flounder family Turbot in the family Quadrangle, commonly known as European flounder.
In natural waters, the adults of turbot can grow up to 75 cm in length. The body is flattened on the sides and oblong-oval, ovoid or long tongue-shaped. The juvenile eyes are on either side of the body, the adult body is asymmetrical left and right, one eye gradually moves to the left or right, and both eyes are located on the left or right side of the head. The mouth is slightly protruding. Fins generally have no fin spines. The dorsal and fins are long at the base and are connected or disconnected from the caudal fins. The eyes are on the side of the body facing upwards, and the color of this side matches the surrounding environment well, and the side of the body is white on the downward side. There are very fine scales on the surface of the body.
Turbot has strict requirements for water quality, water temperature and substrate, and the quality of aquaculture water shall not be lower than the national fishery secondary water quality standard, and there shall be no pollution sources on the sea surface near the breeding area, which does not contain mud and contains less sand. The most suitable aquaculture area in China is the Shandong Peninsula, and it is also cultivated in the Liaoning Peninsula after the success of artificial seedlings.
Turbot has a high content of colloidal protein, delicious taste, rich nutrition, has a good moisturizing beauty, kidney and brain, yang and refreshing effect, regular consumption can nourish fitness, improve human immunity.
In China, its edible methods are mostly steamed and stewed. At the same time, turbot is also a good material for making sashimi, and its head, bone, skin and fins can also be used to make soup. Europeans like to make it into a "fish steak".
Teach you to make good food
Steamed turbot
1. Select fresh turbot (preferably weighing about 750 grams), remove internal organs and gills, and wash until there is no blood.
2. Use a knife to cut 3 flower knives obliquely on the fish, and you can also slice the fish into slices according to your personal preference, so that it can cook and taste faster. Use salt and cooking wine to smear the fish and the inside of the fish belly and marinate for 10 minutes.
3. Bring water to a boil in a steamer, put the appropriate amount of ginger slices and green onion on the fish, put the fish in the steamer, and steam for 7 to 8 minutes on high heat. You can use chopsticks to stab the fish, and if the chopsticks pass through the fish body effortlessly, it proves that the heat is just right.
4. Finely shred the shallots and red peppers during the steaming process. Soak the chopped shallots in cool water for a while, wash off the mucus and let it curl naturally.
5. Remove the steamed fish, throw away the ginger shallots on the fish, and pour out the oozing water. Place the chopped shallots and red peppers evenly on the fish.
6. Heat the oil in a frying pan, turn off the heat when it is 80% hot (the oil smokes), and drizzle the oil on the shredded shallots.
7. While the pot is still warm, pour in the steamed fish soy sauce and add a small amount of water.
8. Pour the hot soy sauce water along the edge of the steamed fish dish and surround it with an appropriate amount of coriander.
A variety of ways to eat turbot
White Root Turbot Soup
1. Wash the turbot, chop it into pieces, and use a knife to split the fish flesh from the fish bones to form fillets and fish steaks.
2. Put the fish steak and fillets in a bowl, pour in the cooking wine, add a little salt and marinate for a few minutes to remove the fishy taste.
3. Pour a little oil into the pan, heat it up and reduce the heat, add the fish steak and fry until golden brown on both sides.
4. Pour in a little cooking wine, turn the heat to high, pour in the appropriate amount of water, add Bai Zhi to boil together, then turn the simmer and continue to simmer for 15 minutes.
5. Turn the heat, slice by slice into the marinated fish fillets, do not turn hard, so as not to crush the fish. After boiling, maintain the heat for 3 minutes, until the soup is milky white, then add salt to taste.
Roasted turbot
1. Turbot clean and wash well, try to suck the water dry, do not leave blood and water, cut the flower knife to facilitate the taste.
2. Rub the ginger slices back and forth along the lines of the fish, and stuff the remaining ginger slices into the belly of the fish.
3. Drizzle the fish with cooking wine, then put a little salt to restrain for 15 minutes, and then evenly coat the cooking oil (the oil should be a little more, so that it can be tender and lock in water).
4. Preheat the oven to 220 degrees, add the marinated fish (you can also accompany the vegetables according to your preference), heat up and down, 200 degrees, and bake for 15 to 20 minutes (the surface of the fish can be fried).
5. Remove the baking tray, mix the thirteen spices with a little salt and sprinkle evenly on the fish, then put it in the oven, grill until the fish skin is slightly charred, then take it out, sprinkle with green onion.