Each different country and region has its own unique regional food culture and audience cuisine, and Japan, the most familiar to us in daily life, may be Japanese cuisine, Japanese sushi, salmon, etc., including the popularity in Japan, and even belongs to the must-eat fish of every meal - saury.
Friends who like to eat barbecue, are familiar with saury, belong to the grilled fish that must be ordered when eating barbecue meals, or the hegemon of the barbecue industry, and are also one of the top dishes of the Japanese food store, when tasting grilled saury, drizzled with a little lemon juice, caramelized meat tight, delicate and sour.
But when saury arrives at the Chinese family table, few people will choose saury as a home-cooked dish, and even become the standard dish of ordinary fast food restaurants.
First learn what is saury?
Saury, like striped fish, are deep-sea fish, which will die quickly after being caught, and it is difficult to sell fresh fish species, so in order to preserve freshness, they are stored by the on-board freezing method, and after they are caught, they are quickly put in the freezer or refrigerator to ensure the best freshness.
Moreover, the nutrition contained in saury is not worse than that of the striped fish, rich in mineral trace elements, vitamins, proteins, etc., especially high-quality DNA, because of the high content of DHA, and is called "brain gold".
Saury is the most common marine fish in Japan, and even some Japanese people are saury lovers, even to the point of daily necessity, and their status is comparable to salmon.
However, in the Chinese seafood market, the price is quite low, generally around 6 to 10 yuan a catty, but why is the saury so popular in the local area, high nutritional value and low price, why is there no audience in Chinese families, and even quite rejected?
The reason is related to the taste of the fish!
"Saury" is popular in Japan, why in China, many families do not like to eat? Fishmonger: It's too fishy, yes, saury is not unpalatable, but the meat is too fishy, when you ask the fishmonger owner who sells seafood about the saury, it will give you this answer: "Saury, too fishy!" ”
And the fishy smell of saury is very fond of cats, but for us humans, it is evil, when slaughtered and fried, this fishy smell is quite strong, fishy smell remains in the kitchen and home, it is difficult to dissipate the smell.
Therefore, the people who buy saury in seafood stalls or frozen shops are generally purchased in batches in factory canteens or food stalls, and more people prefer to taste saury in barbecue stalls or Japanese food stores, rather than making them at home.
If you want to make saury delicacies at home, generally based on "fragrant fried saury", the method is much the same as ordinary fried fish, but the key is that saury should do a good job of "removing fish":
1, to use heavy seasoning marinade, in order to suppress the fishy taste: saury slaughtered and washed, when marinating, not only with ginger and salt, but also appropriately add some lemon juice and cooking wine together to marinate, in order to better inhibit the strong fish contained in saury.
2, taste with lemon: saury and lemon is an excellent match, before tasting saury, drop a few drops of lemon juice and then taste, can taste the unique sour and delicate saury, thick and mellow texture, because the lemon juice with the sour, can inhibit and remove the saury fishy, and play the best taste of saury.
——Fawn said——
Many friends have tasted the delicious taste of grilled saury, think I am a nonsense, you can buy a saury at home fried to taste, you can have some experience.
Although "saury" is popular in Japan, in China, a variety of freshwater fish and marine fish species are quite developed, there are delicious and tender fish varieties do not taste, why should you taste the fishy saury?
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