Born beautiful, died delicious. Five pounds of star point flute snapper (stone mussel) live fish four to eat!
BY Small Business 9999
Snapper is mostly distributed in the tropical and subtropical waters of southern China. Carnivorous, large individuals, less thorns and more meat, delicious meat, is an important economic fish. The flute snapper taxonomically belongs to the family Oforgidae, and there are hundreds of species in multiple subfamilies.
Star-spotted snapper, the best of the flute snapper, also known as stone clams, because of the yellow fins, also known as "yellow winged boys". The meat is tender and delicious, and the price in Shenzhen and Hong Kong is high, and it is considered a rare high-pressure edible fish.
The same kind of fish, often the larger the size, the higher the value, this weight of 2415 grams, and it is still a live fish!
The snapper has the ability to mimic and will show different body colors under different light conditions.
The above single picture is the same star-dotted snapper, but its body color is different, especially the fins, sometimes look orange-red, sometimes it is bright yellow.
Born beautiful, died delicious.
Live fish are raised to death, which is tantamount to burning a harp and boiling a crane. Making a delicacy when it is at its healthiest is the highest tribute to fishermen.
The fish is sashimi, sliced into two large plates, spread on crushed ice, and served with shredded shallots, sliced green potatoes, cucumber slices, lemons, white vinegar, soy sauce and mustard according to the Chaozhou fish raw eating method.
Take what you need, you can just dip it in mustard raw soy sauce as above, or simply don't stick to anything.
You can also prepare the ingredients, stack the fillets, and swallow them in one bite.
No matter which way you eat it, you can feel the sweetness and tenderness of the fish.
Cold fish skin: Cut the fish skin into long strips, blanch it slightly in water, and tighten it in ice water. It tastes smart and chewy.
Fishbone yard flavor hanging thin paste after frying, golden red color, crisp and delicious, no fine thorns, eat it is not easy to get stuck. A good companion for drinking.
After frying the fish head oil, rinse into boiling mineral water, add tofu, cabbage to stew into a milky white tofu soup, and add pepper to your hands. Fish soup smells fragrant, drinking lubricated and fresh, this part of the fish bone is more and the shape is complex, do not be anxious, slowly eat slowly to experience the different textures of different parts.
Eat one fish and four, almost no waste. After fishing out the fish head, use the remaining fish soup with water and add balls, cabbage, and continue to cook, you can make a decanting soup.
One fence three piles, one good man three gangs. A bunch of people eating that fish alone is obviously not enough, add a few more dishes:
Marinate a coconut vortex snail slice to eat
Fish rice: Chaozhou cold method is simple and original, if you do not dip Puning bean sauce to freshen, you can simply eat as rice.
Penghu crystal tube meat is thick, elastic, fresh and sweet, the delicious taste of this thing is difficult to say, people who have eaten it know.
Shrimp gum laver crisp: shrimp dumplings are spread flat, spread laver on one side, after frying on both sides, one side is golden and the other side is purple and black, and it is eaten with kumquat oil. In addition to the rich sense of layering, the taste experience is also particularly diverse, which is better than Thailand's famous moon shrimp cake.
Fried shredded fish, crispy skin, soft and tender on the inside, loved by everyone.
This fisherman's seafood restaurant on Xiamen Dongdu Road does not have any famous tourist attractions to rely on, mainly relying on local repeat customers. If you want to talk about the advantages, it can only be the quality of seafood and the ability to know how to eat and do.
Sorry for the official who asked me for my specific address, you should learn to use the map search yourself.