Why peel before eating? Why do you use it for grilled fish fillets?

October is the season when a large number of grilled fish are on the market. Although the fish is ugly, it is delicious and inexpensive, and it is one of the favorites on the tip of the tongue of many Dalian people. However, few people can have a detailed interpretation of the fish. In this issue, the reporter invited Gao Chengcong, president of the Dalian Food Culture Association, to chat with everyone about the familiar grilled fish.

◆ When it comes to grilled fish, what do food lovers say?

Gao Chengcong said that as a dish, he especially appreciates the tenderness and fishy taste of the grilled fish. Since the fish is relatively light, it is best to cook tempeh, soy sauce, ginger and garlic. Slice the soup and season it with a little coriander and ginger shreds, it's delicious, so give it a try. Grilled fish can be made into delicious fish velvet, and the finished product is superior to traditional fish floss. It can also be made into grilled fish fillets, dry grilled grilled fish, accompanied by magnolia, shiitake mushrooms, rapeseed, characterized by red dates, clear taste, fresh and fragrant. There are also vinegar-braised grilled fish, toppings lettuce, fungus, and rapeseed. The finished product is golden red, fragrant, burnt, sour and slightly sweet, all have a unique flavor.

◆ What are the habits of grilled fish?

The scientific name of the skinned fish is the greenfin horse-faced pufferfish, also known as the horse-noodle fish. The fish is a warm and temperate demersal fish in the open sea, inhabiting the sea area at a depth of 50 to 120 meters. The fish prefers to flock and has a pronounced diurnal vertical movement habit during wintering and spawning. The skinned fish are omnivorous, mainly feeding on plankton such as copepods, mesomorphs, and terminalpods, as well as molluscs and benthic organisms.

◆ Where did the name of the fish come from?

The reason why the skinned fish is commonly known as the horse-faced fish is mainly because its face is straight and long, the gill hole is very small, and the mouth is small, which is very similar to the horse's face. And its most significant feature is the rough sandpaper fish skin on the body, because of this reason, the skin must be peeled off to cook, and thus in exchange for the common name of "pickpocket fish".

◆ Is it useless to peel off the skin of the fish?

The skin of the grilled fish can be prepared into soluble edible fish protein. This is a protein-rich nutritious food, which not only contains a variety of amino acids, but is also easily digested and absorbed by the human body.

◆ How to peel the skin of the fish?

Fresh skinned fish is washed first, and the fins are cut off with scissors; then find the "navel eye" at the belly of the fish, that is, the anus of the fish, use scissors to cut the opening from the anus along the abdomen, and then tear off the outer skin by hand. It is also possible to cut off the entire fish head with a knife and tear the skin from the incision. If it is a frozen grilled fish, wait for the fish to thaw before tearing.

◆ Is the fish "teletubbies"?

The fish not only looks like a horse's face, but also calls it a "teletubbies" on the seabed, because the hard bone that protrudes from the back of the fish is particularly like an antenna.

There are 2 dorsal fins of the peeling fish, the first dorsal fin has 2 fin spines, the first fin spine is long and large, located above the posterior half of the eye, the anterior margin has 2 rows of inverted spines, the posterior lateral margin has 1 row of inverted spines, the spine tip is downward or outward, the first fin spine is 2.3 to 2.5 times the length of the eye diameter; the second fin spine is short, close to the posterior side of the first fin spine, often hidden under the skin membrane. The second dorsal fin is elongated, starting above the anus, the anterior fin is raised, the ninth to eleventh fin is the longest, and the head length is 1.7 to 1.9 times the longest fin. The fin is homomorphic to the second dorsal fin and starts below the seventh and eighth fins of the second dorsal fin. The pectoral fin is short and rounded, laterally positioned. The ventral fins are combined into 1 short spine, consisting of 2 pairs of specialized scales, attached to the posterior end of the belt bone, and cannot be moved. The caudal fin is rounded.

◆ What is the nutritional value of grilled fish?

Grilled fish is rich in nutrients, including protein, vitamins and fats. According to the analysis of modern nutritional science research, every 100 grams of greenfin horse noodle puffer meat is rich in 19.2 grams of protein, 0.5 grams of fat, 9.0 mg of calcium, 174 mg of phosphorus, 3.6 mg of iron, and the liver contains a lot of vitamin A and vitamin D. Its nutritional value is not worse than other fish, and it is a cheap and good edible fish.

The grilled fish can be said to be full of treasures. The skinned cod liver is large and can be used to make cod liver oil. Its liver accounts for 3.9% to 7.4% of the weight of the whole fish, and the oil content is as high as 50% to 60%. The muscles and liver of the skinned fish contain a large amount of taurine with blood pressure lowering function, the content is as high as 196 mg / 100 grams, higher than the content of general fish, second only to the content of crustaceans; the skin can be refined, the putty can replace the tung oil ash; the fish bone can be used as a fish steak; the head, skin and internal organs can be used as fishmeal.

◆ Why use grilled fish in Dalian?

Due to the long muscle fiber and good taste of grilled fish, Most of the Grilled Fish Fillets in Dalian are made from it. First remove the head, thorns, skin and internal organs cut into slices, then rinse clean, and then add sugar, monosodium glutamate, salt and other condiments to mix well; take the flavored fish fillets, dry, and then bake over open flames until cooked. Grilled fish fillets are a good source of vitamins and minerals, which mainly contain vitamins A, D, E, calcium, phosphorus, potassium and other minerals, folic acid, pantothenic acid, niacin and so on.

◆ Who is not suitable for eating grilled fish?

The meat of the grilled fish contains high protein and trace elements, a variety of amino acids, has the effect of hemostasis, blood nourishment, detoxification, anti-inflammatory effect, digestive tract bleeding, chronic gastritis and mastitis and other diseases can help accelerate recovery. In addition, the consumption of oil from peeled cod liver is beneficial for high blood lipids. However, there are also contraindications when consuming:

Patients with bleeding disorders: patients with bleeding diseases such as thrombocytopenia, hemophilia, vitamin K deficiency and other bleeding diseases should eat less or not eat grilled fish, which can inhibit platelet aggregation, thereby aggravating the bleeding symptoms of patients with bleeding diseases.

Patients with cirrhosis: it is difficult for the body to produce coagulation factors when cirrhosis of the liver, coupled with low platelets, it is easy to cause bleeding, if you eat grilled fish, it will make the condition worse sharply, as if worse.

Skin disease patients: The reason why skin disease patients cannot eat grilled fish is because the protein contained in the skin fish can be used as an allergen after entering the human body, which produces allergic reactions to the body, such as itching and lumping, etc., or makes the original skin disease recur and aggravate. Therefore, dermatologists regard grilled fish as one of the causes and require some patients to contraindicate.

◆ Is there any cultured grilled fish?

The temperature tolerance of the grilled fish is 9 ° C ~ 30 ° C. So the range of culture is very wide. The growth rate is fast, and the five-centimeter seed can reach about four or two in four months at room temperature. If you can breed all year round in the south, raise about a pound a year. The consumption forms of this fish are diverse, and more than two or two can be sold. Therefore, in the process of farming, farmers can continuously sell fish that meet the commercial specifications. For example, fish that are two or three months old, three or four months old, and four or five months old can be sold non-stop, reducing the risk of breeding. Moreover, the skin of the skinned fish has extraordinary moisturizing properties, which can not only automatically remove oil droplets from the body, but also resist the intrusion of diseases, and is an excellent breed suitable for large cage culture.

At present, there is no culture of this fish along the coast of Dalian.

Related Links

How to stew grilled fish at home?

Dalian News Media Group

Reporter Han Shunzhao

Ingredients: Grilled fish, green onion, ginger, garlic, peppercorns, soy sauce, vegetable oil, salt, sugar, vinegar, star anise, cooking wine.

1, cut open the abdomen, peel off the fish skin, rinse the internal organs and gills, the bruises should be washed clean so that it will not be fishy. Cut a few knives on both sides of the fish.

2: Heat the oil in a hot pan and sauté chives, ginger, garlic and star anise.

3. Add an appropriate amount of cold water and mix the seasonings well in the water.

4: Place the fish in the pot. The pot is placed in cold water to prevent the fish from tightening immediately when it is hot, and the taste becomes hard and difficult to taste.

5: After the soup is boiling, use a spoon to scrape off the foam on the side of the pot, cover the pot and simmer over low heat.

【Source: Dalian Evening News】

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