Marine fish, long-term growth in the deep sea, seawater density and high pressure is strong; marine fish have long adapted to the high pressure of seawater; so once the marine fish leave the deep sea and return to the environment with small freshwater pressure, the blood pressure of the sea fish will exceed the water pressure, and the blood vessels will burst and lead to the death of the sea fish. Therefore, for marine fish, there is very little artificial farming.
And home-cooked fish, it seems that there is a special love for marine fish; in people's impression, marine fish are not like ordinary fish that can be artificially farmed, in contrast, the nutritional value is much higher in the mind; so especially when there are children and the elderly at home, when they need to supplement nutrition, they will go to the market to pick wild sea fish to supplement the body; then when it comes to sea fish, do you know which are the real pure wild sea fish? When buying fish, look for these 7 kinds of marine fish, can not be artificially farmed, the real pure wild, tender meat taste delicious!
<h1 class= "pgc-h-arrow-right" >1, with fish</h1>
Striped fish, also known as knife fish, toothfish, etc., are migratory fish, extremely difficult to survive in small ponds or smaller seas; with fish can not be produced smoothly without migrating, so far there is no artificial breeding of striped fish; and striped fish, as one of the four major marine economic fish in China, has basically become the most common fish on our daily table;
Pure wild deep-kelp fish nutritional value is also very high, every 100 grams of fish, protein has 19 grams, fat 7.4 grams, but also contains a variety of unsaturated fatty acids, fibrous substances and other nutrients; with less thick spines, the method is also diverse, and no matter which method, it is very tempting to eat; so especially for children at home, often eating with fish is also a very good choice!
Fish selection: daily purchase of fish, most of them are frozen more; so when you buy, you must look at the ice; if the weight of the ice layer is even several times more than the weight of the fish itself, then naturally do not consider it; and if you buy chilled fish, you must smell it, fresh fish is basically in addition to the fishy smell, there is no other odor; the other is to see the silver fat on the fish, to choose as complete as possible, this kind of fish is usually relatively fresh!
<h1 class= "pgc-h-arrow-right" >2, mackerel</h1>
There is an old saying that "the mountain has a partridge, a mackerel in the sea"; the mackerel mentioned here is what we often call mackerel; mackerel, also called mackerel, belongs to the bony steel fish, a wide variety of species; in China's Yellow Sea, Bohai sea have grown; warm upper fish, feeding on small middle and pelagic fish, summer and autumn migratory, also belong to migratory fish, so mackerel basically has no artificial culture.
Mackerel is generally divided into two types: mackerel and swallow mackerel; the "swallow mackerel" sold in the market has fewer spines and better meat quality, but the yield is also a little less than that of "mackerel". In contrast, "ternous mackerel" with fewer spines is more suitable as an ingredient for cooking fillings, while "mackerel" is more suitable for braising, boiling and other methods.
Mackerel selection: want to buy fresh mackerel, in fact, generally look at two points can make a judgment; one is the mackerel eyes, fresh mackerel eyes are bright, basically can not see the state of hair; the second is to see the mackerel belly; fresh mackerel generally the stomach is basically complete; if there is damage, it is generally not very fresh, it is recommended that you make another choice!
<h1 class= "pgc-h-arrow-right" >3, small yellow croaker</h1>
Small yellow croakers belong to the group breeding survival, but also grow in the middle of the marine fish, the fish rise at dusk, fall at dawn, day perched on the bottom or the bottom of the bottom; so for the time being, it is also difficult to achieve artificial breeding.
Although the price of small yellow croaker on the market is cheap, it is rich in nutrition, containing more protein, trace elements and vitamins, especially selenium content, which has a good tonic effect on the human body. The small yellow croaker is fried, stewed, fried, grilled, etc. are all delicious, and it is also a large thorn in the garlic clove meat, which is also very convenient to eat.
Small yellow croaker selection: Some bad fishmongers, in order to make more profits, so that there are some dyed false yellow croakers; so when buying, you must recognize: the yellow on the belly of the real yellow croaker is natural and will not fade; and the mouth of the real yellow croaker is generally more round and full, and the fish scales are also round; and some dyed false yellow croaker fish scales are oblong, and the mouth is also more pointed!
<h1 class= "pgc-h-arrow-right" >4, pomfret</h1>
Pomfret is also known as flat fish; pomfret is mainly distributed along the coast of China, central Japan, Korea and eastern India. It is a mid- and lower-class fish in the coastal waters; and there is a seasonal return phenomenon; so it is currently difficult to achieve artificial culture; in addition to food, pomfret is also a tropical and subtropical ornamental large fish.
Pomfret not only has less thorns and tender meat, delicious taste; and the nutritional value of pomfret is also very high, so home-style pomfret is very popular. Pomfret has high-quality protein, and is rich in essential amino acids of the human body, easy to be absorbed by the human body, often eat pomfret, can be a good supplement to the human nutrition needs. Moreover, the fat in pomfret is mostly unsaturated fatty acids, which is conducive to reducing cholesterol content, preventing high blood pressure and high blood lipids. Pomfret is also rich in trace elements magnesium and selenium, which can effectively prevent cancer and delay the aging of the body.
Pomfret selection: buy pomfret is generally more fresh; fresh pomfret will feel elastic when touched by hand; gill is bright red, and the scales are relatively complete; if you look at the surface of the pomfret or head with brown spots, or the gill color is dark red and not bright, it is generally put in the relatively pomfret, and it is not too fresh, it is recommended not to consider!
< h1 class = "pgc-h-arrow-right" >5, sardines</h1>
Sardines are inshore warm-water fish and are generally found in the open seas and oceans. They swim rapidly and usually inhabit the upper middle and upper seas, but in autumn and winter when the surface water temperature is low, they inhabit deeper seas. Sardines are social fish, with the number of sardines reaching 300 million when they gather. Therefore, it is also very difficult for artificial farming;
The most common daily consumption of sardines is canned sardines; the meat is tender and the fat is relatively high. In addition, sardines can also be refined into fish oil; fishmeal can also be used as bait, etc. is also the most common in our daily life!
Sardine selection: often eaten canned sardines, in addition to whether the outer packaging is leaky, that is, to see if there is a bulge or exceed the shelf life; try to choose a fresh date of canned packaging; in addition, most of the raw sardines are also frozen; when buying, when buying sardines, it is necessary to see whether the meat is elastic, to buy the gills are light red, the appearance is complete, there is no scale off the sardines; the second is to smell it, whether there is a smell;
< h1 class = "pgc-h-arrow-right" >6, saury</h1>
Saury is also known as bamboo saury; the so-called "people as its name", fish are the same, saury has a violent personality, once caught in the net will struggle desperately until exhausted, so the knifefish that are caught are basically difficult to survive; this is also the biggest challenge for artificial breeding, so there is basically no artificial breeding on the market;
Saury is the most common fish on the Japanese diet table; but with the development of cuisine, the domestic table has gradually appeared on the figure of saury; the most common is charcoal grilled saury, full of umami; in addition, nutritional value, saury belongs to high-protein marine fish, crude fat content is also relatively high, so the taste is better to eat!
Saury selection: Fresh saury, generally in addition to seeing whether the fish eye is clear, the gills of the fish are bright red or not; that is, when selecting, you can use one hand to pinch the head of the saury and hang the fish body in the air. If the fish body remains straight without support, it means that the saury is fresh!
<h1 class= "pgc-h-arrow-right" >7, multi-spring fish</h1>
It is a cold-water fish that grows mainly in the deep sea near Japan, and it is a saltwater fish, so it cannot survive in freshwater environments. This is also a major problem that cannot be artificially farmed; and the reason why the multi-spring fish got this name is also because the female fish has many fish eggs in the belly, so it is named "multi-spring";
Polyhae fish not only has a high nutritional value, but also contains trace elements, mineral salts, proteins, etc. needed by the skin; a single multi-spring fish is also a famous dish; the outside is crisp and tender, and with the refreshing fish sauce, the taste is very delicious.
Multi-spring fish selection: To select multi-spring fish, it is better to choose ones with glossy scales and close attachment to the fish, which is not easy to fall off. Muscles are solid and elastic. And also to see the gill filament clear bright red, mucus transparent; general instructions are relatively fresh!