Text/ A man is wandering
*Seafood Guide (WeChat public account: seafood-guide) exclusive draft
Many fish are called differently from place to place, the more typical is the bluefish, in most areas, we call the bluefish is the carp of the four large fish, but in some places in the northeast, the bluefish refers to the Herring family of The Pacific herring. In addition, there are some fish whose names are actually a general term for a type of fish, such as yellow croaker, which is divided into two kinds in China: large yellow croaker and small yellow croaker. Even more than 600 species of fish in 9 families of flounders are called flounders, so in this article we will only list some of our most common or commonly eaten fish, and if I write a name that is different from your local name, please forgive me.
Due to the length of this article, there are many pictures, which may occupy a lot of traffic, it is recommended that you collect it and check it on the spot when you go to the vegetable market.
The first part of the content please click on the link to see: the most common fish on the table and how to eat, you have eaten several kinds (1)
The second part of the table of contents:
15. Mackerel (Mackerel, Mackerel, Maga, Tu Tuo, Mackerel, Mackerel, etc.)
16. Yellow croaker (yellow croaker, rhubarb flower, big fresh, cucumber fish, etc.)
17. Small yellow croaker (yellow croaker, small yellow flower, small fresh, small cucumber fish, flower fish, thick scale boy, etc.)
18. Flounder (flounder, turbot, tongue fish, ray, opium fish, turbot, polypod, toad, drum eye fish, tongue fish, etc.)
19. Striped fish (knife fish, stingray, etc.)
20. Saury
21. Long-jawed squid (Yangtze River knifefish, knifefish, woolly flowerfish, plum fish, wild hairy fish, hairy knifefish, knife fish, etc.)
22. Anchovies (anchovies, grilled fish, etc.)
23. Herring (sardines, bluefish, green scales, etc.)
24. Cod (real cod, Norwegian cod, bighead, bighead, mingtai, silver cod, French cod, etc.)
25. Eels (eels, white eels, moray eels, etc.)
26. Horse-faced pufferfish (short-horned single-spined pufferfish, pickpocket, pickpocket fish, cobbler fish, rubber fish, horse noodle fish, etc.)
15. Mackerel (Perciformes - Mackerel family - Mackerel genus)
Scientific name: Scomberomorus commerson
Commonly known as: mackerel, mackerel, bamboo mackerel, earth moth, mackerel
"Mackerel jumps, the man laughs", there is an unwritten rule in the wandering hometown, when the new mackerel is on the market, the son-in-law wants to buy a large mackerel to give to the old man to show filial piety. What kind of fish is mackerel? In fact, it is said in the south that the mackerel, like its relative, the tuna, is also a ferocious carnivorous fish, they can also grow very large, large mackerel can even grow to about a meter, thicker than a person's thighs.
In some areas in the north, it is also called mackerel, but in fact, the statement of mackerel is misleading - mackerel is actually a collective term for mackerel and mackerel. Mackerel and mackerel are also easy to confuse in appearance, the key to distinguishing the two is to look at the body color, mackerel body color presents a slightly gray pig iron color, the pattern is also dark gray, the appearance of mackerel is generally blue, the pattern is gray blue. It should be noted that the meat quality of the mackerel is very easy to spoil, if you buy the mackerel, you have to cook it as soon as possible while it is fresh, and a little later it is likely to have food poisoning.
The two to the left of the fish's head are easily confused with mackerel - mackerel (mackerel)
Mackerel is large, has very few spines, and has a thick and chewy flesh, and has always been a favorite edible fish of coastal people. In the wandering hometown, different sizes of mackerel have different ways to eat, more than ten centimeters long of the small mackerel is the most tender, can be fried directly; twenty or thirty centimeters of medium mackerel is difficult to fry thoroughly, the general treatment is to cut into sections and fry or use artemisia to boil and eat together; the larger mackerel, eat directly, the taste is very chai, it doesn't matter, we also have an ultimate way to eat, that is, - mackerel dumplings!
Classic recipe: Mackerel dumplings
The mackerel removes the belly and heads, cutting off the skin and fish bones
Chop the fish, pork, green onion and ginger together to form the filling
Add a small amount of water to the filling, add oil and salt to taste
Normal dumplings, dumplings... Can......
16. Yellow croaker (perch - totoabaceae - yellow croaker genus)
Scientific name: Pseudosciaena crocea
Commonly known as: yellow croaker, rhubarb, large fresh, cucumber fish
The big yellow croaker is the first of the four major products in our Coastal China (big yellow fish, small yellow fish, squid and striped fish), because the meat is tender, the body is large (adults can generally reach 30 or 40 centimeters, two pounds of weight, and even four or five pounds of large fish), the body surface has an auspicious golden yellow, and it has been a widely acclaimed marine fish species since ancient times.
Large yellow croaker in china's various seas have distribution, especially Zhoushan fishery, but also formed a very large scale of fishing flood, unfortunately the past can not be recalled, to the 80s, the resources of large yellow croaker rapidly depleted, in the most difficult 2009, the national wild yellow croaker catch is - 160, why is this?
On the one hand, the habitat of the yellow croaker has been destroyed. As a migratory fish, the giant yellow croaker overwinters in the deep sea in winter and returns to the offshore estuary in late spring to spawn and breed, and as our country moves towards industrialization, the water pollution in coastal areas is also becoming more and more serious, which has a certain impact on the yellow croaker population. But this impact is not fatal, and what is really devastating to the resources of the yellow croaker is disorderly and unsustainable overfishing.
The fish head stone of the giant yellow croaker, Chinese medicine believes that it has the effect of "fossil, drenching, anti-inflammatory"
In Zhoushan, older fishermen remember that there was once a fishing method called "knocking", that is, fishermen inserted hollow bamboo tubes and steel pipes into the water, and people hit hard with hammers on the boat, frightening and even shocking the big yellow croaker. It turns out that the "totoaba family" where this big yellow fish is located, its name is because there are two otoliths in the ears of these fish, this otolith was originally a balancing sensor and the like, but the loud noise emitted by the fishermen using the "knocking" method will also resonate with the otolith of the yellow fish, if the distance is too close, the yellow fish will even be stunned by the loud sound, shocked to death, the fainting yellow fish is then used by the fishermen with a small mesh "broken child and grandson net" A net exhausted, many of the yellow fish that are caught are not even sexually mature. After only a few decades of fishing, wild yellow croaker was caught.
Now the relevant coastal provinces also stock many large yellow croaker fry every year for value-added, and the results achieved are also remarkable and gratifying, the number of wild yellow croaker caught, from 160 in 2009, recovered to 2,000 tons last year, although it is far from the glory of 180,000 tons, but at least there is hope.
Most of the yellow croaker we usually eat is artificially farmed, and the wild yellow croaker has long been speculated to a sky-high price because of its small number: in 2011, a 6.3 kg wild yellow croaker was auctioned off for 161,000 yuan, and as long as more than 3 kg of wild yellow croaker, it basically had to sell for 11,000 kg.
Classic recipe: Braised yellow croaker
The yellow croaker is scaled and de-bellyed, flanked with a flower knife, salted and marinated in cooking wine for half an hour
Cut the green onion, shredded ginger and garlic slices
Fry the yellow croaker in oil until golden brown on both sides
Sauté chives, ginger and garlic in hot oil, stir-fry with tempeh, barbecue sauce and chili red oil
Under the broth, bring to a boil over high heat
Under the large yellow croaker, cook over low heat for one hour
Collect the soup over high heat, add salt and steamed fish soy sauce
17. Small yellow croaker (perch - totoabaceae - yellow croaker genus)
Scientific name: Pseudosciaena polyactis
Commonly known as: yellow croaker, small yellow flower, small fresh, small cucumber fish, flower fish, thick scales
The main point of distinguishing between large and small yellow croakers is not only the size of the body (admittedly, the small yellow croaker rarely has more than 30 cm, but the large yellow croaker also has a small fish of 20 or 30 cm), but more importantly, the shape of the head and the shape of the mouth. The big yellow croaker is slightly wrapped up, that is, the lower lip is a little longer than the upper lip, and after the mouth of the big yellow croaker is closed, the front part of the fish head is round, and the small yellow fish is basically equal in length of the upper and lower lips, and the front part of the head is slightly pointed after the mouth is closed. In addition, although the small yellow fish is small, the larger scales of the yellow fish are larger.
The distribution area of small yellow croaker is more extensive than that of large yellow croaker, and it is also produced in the northern Part of the Bohai Sea, especially in the northern part of the Yellow Sea, and like the yellow croaker, the fishery resources of the small yellow croaker have also been almost depleted, but with the strict implementation of the fishing moratorium policy, the wild yellow croaker population has stopped shrinking and slowly recovered, so we can still eat the real wild yellow croaker now.
Since the taste is very similar, the cooking method of small yellow croaker is not qualitatively different from that of large yellow croaker, and I am lazy not to write this classic recipe.
18. Flounder (flounder)
Scientific name: Pleuronrctiformes flounder order collectively
Commonly known as: flounder, turbot, tongue fish, ray, opium fish, turbot, treasure fish, toad, drum eye fish, tongue fish, etc
Flounder is a collective term for more than 600 species of flounders, and their common feature is that their eyes are on one side of the body. The name "Bimu" was first derived from "Erya", in "Erya". It is recorded in the "Interpretation of the Land": There is a flounder in the East, and it is not better than no. What's not to like? Why not? In fact, this "no", said will not walk swimming meaning, the ancients believe that in the eastern sea there is a fish called flounder, their glasses only grow on the side of the body, so it is necessary to have two fish belly lying belly compared to the line, in order to swim normally.
What are the facts? Of course, unlike the ancients imagined, flounders themselves can swim completely, but they are lying on their sides "creeping forward", the lighter body color of the flounder is close to the seabed, the darker side is perfectly imitating the sand color of the seabed, the flounder lurks and hides waiting for the prey to approach, if you need to move, just like the above picture lying swimming.
Why did the flounder look like this bear? In fact, when the flounder first hatched, it is the same as a normal fish, the eyes are symmetrically distributed on both sides of the body, about 30 days old, the eyes began to gather to one side, and the small flounder also gave up the normal way of swimming, and instead fought ambushes close to the seabed. This is an evolution that is highly adaptable to the living environment.
Newly hatched flounders, like other fish, have normal eyes on both sides of the body
Depending on the shape of the flounder's body and the distribution of the eyes, more than 600 species of flounder can be roughly divided into four categories:
There is a pronounced tail, and the eyes are on the left side of the body, collectively known as turbot
There is a pronounced tail and the eyes are on the right side of the body – collectively known as flounders
The tail and body merge into one, and the eyes are on the left side of the body – collectively known as tongue rays
The tail and the body are integrated, and the eyes are on the right side of the body - collectively known as the rays
In the domestic market, there are dozens of kinds of flounder that can be eaten, and the way to eat it is also diverse, from sashimi, fried, fried, to heavy braised and chopped pepper, steamed list, hot barbecue, and a variety of ways to eat flounder. It is worth mentioning that one of the turbots is what we often call turbot, also known as opium fish, the body size is a little long, there is a kind of multi-treasure fish, the body shape is diamond-shaped, these two are expensive edible fish, so in real life, there are also bad traders with flounders who look similar, their price gap is quite large, we should pay attention to the position of the eyes.
Classic recipe: Braised fish
The fish is gutted, the skin is torn off on both sides and cut into sections
Shallots, ginger, garlic, large ingredients, peppercorns, soy sauce, dark soy sauce, cooking wine, sugar sauce, press 1:1 to add an equal amount of water
Fish segments are patted with corn starch, such as frying in oil pan until golden brown on both sides
Pour in the broth and continue to add water until the fish is over. Add salt and dry the broth
19. Banded fish (Perciformes - Banded Fish family)
Scientific name: Trichiuridae Is a collective name for a variety of edible fish in the family Ichthyosauridae
Commonly known as: knifefish, mane fish
Striped fish is almost one of Chinese's favorite seafood, low price, easy to store and transport, more meat thorns, simple cooking, this kind of advantage laid its position on the table, at present, Chinese annual fish catch and consumption account for 90% of the global total, only in Zhejiang province, it has reached 40% of the global output.
In China's four major seas, the first three have all experienced obvious depletion of resources: the wild resources of the giant yellow croaker are almost extinct and completely dependent on aquaculture; the small yellow croaker has been difficult to recover under the protection of the fishing ban system; the squid is not in the shape of a fishing flood, and only tens of thousands of distant-water squid fishing troops have gone to Peruvian fisheries to catch squid, and the striped fish is the only one in the four seas that can still form a fishing flood, although the enthusiasm for consumption of Chinese is so high, the wild production of the fish has not been greatly affected, and even in good years.
A few years ago, an Internet celebrity made a "fish farm" meme, which was ridiculed by many netizens to this day. Netizens reprimanded this Internet celebrity: the fish is a deep-sea fish, in the shallow water will be because of excessive pressure in the internal organs explosion, how can it be artificially farmed! So, what are the facts?
In fact, from a technical point of view, artificial breeding of fish is not completely impossible, with fish is not strictly in the sense of deep water fish, although they often stay in the water layer of two or three hundred meters deep, but in the spawning season, as well as night foraging time may float to shallow water areas, often there are sea fishing enthusiasts to catch live striped fish, in the Shimonoseki Aquarium in Japan, and even raise dozens of live striped fish, enough to prove that the belt fish can not only survive in deep water. But with such high catches and low prices in the wild today, the profitability of farming striped fish may be the real reason why there is currently no artificial commercial farming of striped fish.
Let's turn back to talk about the striped fish on our table, there are about three kinds of striped fish that often appear on our table, the most common is white-belted fish, as well as short-striped fish and South Sea striped fish, these three are basically indistinguishable to the naked eye, the difference lies in the frontal bone on the fish skull, we ordinary people still don't try it. Fortunately, there is basically no difference in the taste of these three.
Classic recipe: Fried knife fish
Knife fish to the belly, to the head and tail, cut into segments
Salt on both sides for 30 minutes
Knifefish pat flour on both sides
Fry in pan oil until golden brown on both sides
20. Saury (Jaw needlefish order - Bamboo knifefish family - Sauryfish)
Scientific name: Cololabis saira
Since we are talking about knife fish (strip fish), there is no reason not to mention another kind of "knife fish" - saury.
If the striped fish is a "large piece of chopping", the saury can only be regarded as a "small dagger", this fish is generally more than twenty centimeters long, but the body is thicker, at first glance, it looks a bit like a small mackerel that has been elongated. This small fish is widely distributed in the mid-latitude waters of the North Pacific Ocean, the annual output is very large, but for a long time only the Japanese have a fondness for it, China's Shandong, Jiangsu and Zhejiang areas are also caught from time to time, but few people eat, Europe is a large number of imported saury as bait and feed.
However, with the global popularity of Japanese food, saury has suddenly been fried, and it is no longer exclusive to the Japanese, and even Japanese fishermen have difficulty catching saury today. Why? It turns out that this saury belongs to a kind of marine migratory fish, and every year in the late summer and early autumn, it swims back to the Japanese sea from the middle of the Pacific Ocean, but in recent years, the price of saury has been rising, and fishermen in other countries (and regions) have long been eyeing this fish, especially Taiwanese fishermen, who simply drove a boat to the east coast of Japan and gave the migratory saury fish to... bar...... live...... finish...... Taiwan fishermen have achieved a bumper harvest, winning the global saury production championship for several consecutive years, and there are very few saury that can escape the Taiwanese fishing net, but the Japanese fishermen have been pit bitter, known in history: the saury crisis.
Crouching taiwanese fishing boats on the east side of Japan
Japanese people eat saury directly salt-grilled, accompanied by miso soup and white rice, but this barbecue model is not very realistic for us to make in the kitchen ourselves, we can improve it into an oven version:
Classic recipe: Grilled saury
Saury washed and removed
Cut a knife on both sides of the fish, spread it with salt and cooking wine, and marinate it with pepper and cumin powder for half an hour
Bake at 180 degrees in the oven for 15 minutes
21. Long-jawed squid (Herringidae - Herringidae - Genus Spp.)
Scientific name: Coilia macrognathos Bleeker
Commonly known as: Yangtze River knife fish, knife fish, hairy flower fish, plum fish, wild hair fish, hair knife fish, knife fish
And knife fish can not go, there is another kind of knife fish here, that is, the Yangtze River knife fish. We Chinese have always regarded it as a kind of river fresh, but in fact, this fish is a migratory fish, living in the seawater all year round, returning to the freshwater rivers and lakes migrating during the breeding season, so I also listed it in the column of marine fish, mainly to compare with the above two kinds of knifefish.
This Yangtze River knifefish, since ancient times, is synonymous with forced grid, we have said above that there is Su Dongpo "desperately eat pufferfish", there is Fan Zhongyun "but love the beauty of the perch", but this Yangtze River knifefish, that is", "the river pufferfish is ashamed of poison, the river perch is ashamed of the taste", and the literati call it "Bai Guifuzi", that is, a man with a clean face and a bone. Although the Yangtze River knife fish is small, the meat is also small, and there are very annoying small burrs, the taste is very poor, but this set of words plus body, these shortcomings naturally do not hinder things, is not the fish thorn, just need to follow the broccoli to eat it! Feelings are the most important thing!
In modern times, because of the pollution of the Yangtze River water body, the fishing disorder, the Yangtze River knifefish catch less and less, the price is even more rising, this feeling is not ordinary people can experience, especially after the reform and opening up, the Yangtze River knifefish to a certain extent has become a symbol of corruption and glitz, basically all have been consumed by public funds, the eight regulations were implemented, the price of the Yangtze River knifefish immediately fell several blocks.
In the comment area of this article, a friend mentioned that the Yangtze River knifefish has disappeared, and now the market is full of counterfeit goods from the United States, is this the case? Of course not, in fact, the species of Yangtze River knifefish is only getting less and less in the Yangtze River Basin, but its distribution area is from the North to the Bohai Sea, south to the East China Sea, and the Qiantang River estuary, which is not far from the Yangtze River, also has an output. However, because the ancients artificially delineated the level of the Yangtze River knifefish: only those who migrate to the Yangtze River are counted as "river knives", and only those who have reached the vicinity of Jiangyin and have run out of salt on their bodies are counted as products, so the long-jawed fish in other regions have been kicked out of the sequence of "river knives".
Because the number of "pure" river knives is very small, in order to allow more people to feel this feeling, at present, Yangtze University and the Shanghai Fisheries Institute are carrying out artificial breeding technology research on long-jawed fish, if there is a technological breakthrough, you can artificially release and breed long-jawed fish, and this fish may also walk down from the altar and swim to the table of ordinary people.
Because the current price of Yangtze River knife fish is still very expensive, it is very difficult to recommend that you cook it yourself, and friends with generous pockets can go to several old shops in Yangzhou, Shanghai and other places to taste it.
22. Hydrangeae (Herringidae - Herringidae - Genus Ichthyosaurus)
Scientific name: Coilia mystus
Commonly known as: anchovies, grilled fish
After talking about the sky-high price of the Yangtze River knifefish, of course, I want to talk about its relatives - very close to the people's anchovies.
From the appearance point of view, the anchovy and the Yangtze River knifefish are very similar, the difference is only that the anchovy body color is slightly yellow, and another is that the Mouth of the Yangtze River KnifeFish is almost transparent, while the anchovy is slightly yellowish black. Of course, the biggest difference is the price (manual smile).
The distribution area of anchovies is north to the Yellow Sea, south to Indonesia, it and the Yangtze River knifefish will also return to freshwater breeding, but will not be like the Yangtze River knifefish to go deep into the pure freshwater waters, but lingering near the freshwater estuary to breed, the production of this fish is very large, we can often buy canned anchovies in the supermarket is made with it, more than a dozen dollars can be bought, and then think about the above thousands of pieces of a pound of Yangtze River knifefish, this price gap you feel.
I usually eat canned anchovies directly, but if I compose the dish as "canned directly", I guess you will kill me. So if you can buy fresh anchovies, try something else:
Classic recipe: Pickled pepper anchovy
Fresh anchovies go to the belly and head
Fry in a saucepan until browned on both sides and set aside
Stir-fry the pickled peppers in a frying pan and stir-fry with a little hot pot base
Add water to the pot, add fish, add rice wine, vinegar, sugar and soy sauce
Cook over high heat for 2 minutes and sprinkle with green onion and coriander
23. Herring (Herringidae- Herringidae)
Scientific name: Clupeidae herring family a variety of edible fish collectively
Commonly known as: sardines, bluefish, green scales, etc
Since the beginning of this year, the protagonist of the "infamous" canned herring that has become popular on the Internet is it, and it is called bluefish in the northeast region, and it is also the sardines we often eat. Don't be surprised, herring is actually a collective name for nearly 200 species of fish in the herring family, canned herring is Atlantic herring, northeast herring is Pacific herring, sardines are sardines and a variety of pseudo-sardines, which is a huge family. What kind of fish is herring?
Herring is a very critical layer in the marine food chain, their population is very large, often forming millions or even hundreds of millions of fish composed of huge fish, once there was an Atlantic herring fish school has been artificially observed, the volume reached a staggering 4 cubic kilometers, the deep ocean sailfish swordfish tuna, dolphin seals are based on herring, on the Atlantic coast, herring has long been a regular on the table, herring industry has also once become the pillar of some countries, the rise of the Netherlands is directly related to the fishing of herring.
Although the Pacific coast also produces Pacific herring, but has not been valued for a long time, only The Japanese dining culture prefers this small fish, and after the Reproductive Pacific Herring is caught, the fish eggs are carefully removed and made into green caviar sushi, which belongs to the top of the sushi.
Sardines are probably the most famous herring, "sardines" means that this fish was first discovered in Sardinia, Italy, and sardines means fish from Sardinia. So the problem is, Sardinia is not only this kind of herring, and there are many herring that look really very similar to sardines, so there are at least 21 species of fish on the market that are currently named sardines, in addition to the real sardines such as Sardina pilchardus, we often eat South American sardines are also called sardines, Atlantic herring and Pacific herring are sometimes called sardines. What's more, the saliobata that does not belong to the herring family at all – more than a dozen centimeters, bulging like a small wooden stick – is called sardines in some parts of Shandong, and the wanderings eat this kind of Li ghost sardines from childhood to adulthood...
Europeans eat herring is particularly bold, the Dutch like to remove the head and bones of the fish after salting, and then carry the tail of the fish raw to eat, the Germans are also pickled, but to make a salad with potatoes to eat, this is Bismarck's way of eating, the British do not say, look up at the stars you all understand ... The French, as the conscience of the European culinary community, love smoked fish. To say the most undisciplined, that is sweden's canned herring, which is also the product of natural fermentation after salting, due to the fermentation process will produce a large amount of acetic acid, propionic acid, butyric acid and hydrogen sulfide, resulting in Swedish herring has a strong rotten egg, rotten meat and sour odor, has always been bored Japanese have tested the Swedish herring canned odor value, reached a staggering 8079Au, and the stinky tofu odor value is only 420Au, the related experience knows that there are many, it is said that and Laoshan white flower snake grass water is more compatible with Oh ~
Classic recipe: Eat canned food straight! Try it out!
24. Cod (cod and some fish of the order Cyprinidae and Perciformes)
Commonly known as: real cod, Norwegian cod, big head fish, big head fish, mingtai fish, silver cod, French silver cod, etc
The naming of cod is a public case, in addition to the edible fish of the cod order-cod family, there are also the naked cover fish of the order Perch, the Patagonian toothfish of the order Perch has also been named silver cod, French silver cod, and what is more strange is that these li ghosts are more expensive than the li kui themselves, so we generally think that these fish are called cod is a conventional habit, not deliberately deceived for profit, of course, there are unscrupulous traders who use oil fish to impersonate cod, which is obviously a disgraceful deception. What are X cod such as silver cod and dragon cod?
If only several cods of the cod family are discussed, the most famous is the Atlantic cod Gadus morhua from the back of the Atlantic, which is large and has a high protein content, providing enough protein supplements for the coastal countries of Europe, especially the Vikings, without cod, there is no journey of their wandering around the sea, it can be said that for European maritime civilizations, cod has long been more than just a fish, but like Chinese dumplings, German elbows, Japanese sushi, It is a carrier of culture. In order to compete for Atlantic cod, Iceland without an army and the british Empire in a strong state did not hesitate to use knives, and like their heroic performance in this European Championship, they beat Britain to the nose and face, and beat it three times. The 200-nautical-mile exclusive economic zone we now pursue is the product of these three wars.
During the Cod War, the Icelandic patrol ship Odin rammed a British frigate
Like herring, there are cod on the Pacific coast, the Pacific cod Gadus macrocephalus, but its rough flesh, its taste is dull, it cannot fit into the fresh-Chinese eyes, and it has also gained the nickname of a big head. Another herring in the Pacific, the Mingtai fish Gadus chalcogrammus, is in a better situation, especially in recent years when Korean cuisine has become popular, and mingtai fish soup has also shined with it. The crab meat sticks we ate, the cod nuggets in McDonald's KFC, the cod fort, were all made from this product.
Classic recipe: Pan-fried cod
Cut the cod into thick pieces and marinate in salt, black pepper and lemon juice for half an hour
Fry cod in olive oil for 2 minutes on each side
Plate and sprinkle with black pepper and rosemary
25. Eels (eels)
Scientific name: Eels of the order Eelidae, Conge family, moray eel family, moray eel family, moray eel family a variety of fish collectively referred to
Commonly known as: eel, white eel, moray eel and so on
Earlier mentioned when talking about yellow eels, we mentioned a fish that looks very similar to it and is easy to confuse, that is, the eels we will talk about next, in fact, the eels we often talk about do not only refer to a certain kind, known as eels, which are both Japanese people use to make eel rice, eels that are born in the ocean but grow in fresh water, moray eels that grow completely in the ocean in their lifetime, and there are also moray eels that look fierce.
Among them, the most prominent is the eel, that is, the white eel often said in Chinese, because it is as slender as the yellow eel, and also lives in fresh water, often easy to confuse with the yellow eel, it is a good way to distinguish by body color: the eel back is blue-gray, the belly is white, so it is named white eel, and there is a quick way to distinguish it is to look at its gills and fins, and the eel has obvious gills and fins on both sides of the head of the eel, and the yellow eel does not have it.
The eels we often eat are a migratory fish known as the Japanese eel japonica, and it has two siblings, the American eel and the European eel, which have a strange feature – they seem to have no sex, and every autumn, these eels leave the freshwater rivers and return to the sea, never to return, and the next year there will be small eels swimming back.
We can guess that they go to the sea to breed, and like salmon, they die after breeding, but where the breeding site has always been a mystery, and it was not until recent decades that people have solved the mystery of the breeding of eels, it turns out that this eel is indeed sexless before sexual maturity, and when it is about to mature, the Japanese eel swims from the freshwater rivers of East Asia to the vicinity of the Mariana Trench, and the American eel and the European eel swim to the waters of Bermuda, where they eventually mature. Depending on the density of the population, develop into different sexes, and die after reproduction, the small eel seedlings are born and grow very different from their parents - they are not slender sticks, but live like a transparent willow leaf, this is the willow leaf eel, the willow leaf eel while foraging, while migrating to East Asia, North America and Europe, when they are about to reach the freshwater area, they have become slender sticks, but the body is still transparent, this stage is called glass eel, Many European eels are caught and dried and eaten by humans during the glass eel stage (similar to the dried silver fish Chinese eat), and the Japanese eels are luckier, they return to freshwater rivers smoothly, grow up leisurely, and are not caught and eaten until they are about to return to the ocean to breed.
Dried eels made from glass eel fry from European eels
Because the breeding ground is far from the freshwater river, the vast majority of eel fry have died on the road, there are not many eels that can grow up smoothly, coupled with human overfishing, anthropogenic exploitation of rivers, and water pollution, the three kinds of eels are now in a precarious situation, Japanese eels and American eels are currently endangered, and European eels are in a critical state - only one step away from extinction. In order to leave the eel on the table for future generations, both Japan and European countries have been studying the artificial breeding of eels, but it is a pity that the eels in the artificial culture state, the low survival rate is scary, and in the willow leaf eel state on the feed is extremely picky, at present, only the Japanese have achieved partial success, and the high cost of scary people do not have commercial possibilities at all, helplessly, people can only catch glass eel fry from the wild, and then artificially breed adult eels, Therefore, at present, the cultivation of eels is still a semi-artificial state, and whether eel rice can be retained as a classic food is especially unknown.
The seedling of eels, the glass eel, is currently farmed in captivity to capture glass eel fry from the wild
There is also a kind of eel that is often served on the table, which is what we call moray eel, which is actually the Conger myriaster of the Conger myriaster family and the moray eel of the moray eel family (Muraenesox cinereus), these eels do not survive in fresh water, their reproduction-growth process is relatively smooth, of which star eels can also be used to make eel rice, but moray eels are more difficult to handle because it has many small spines. The star eel looks like the eel, but there is a row of white spots on each side of the fish, and the moray eel is more distinguishable, its head is pointed (the eel and the star eel are a little round), the mouth is larger, the teeth are sharper, and it looks fierce.
Star eel, pay attention to the two white stripes on the sides of the body
Moray eel, notice its sharp head, larger-scale mouth and sharp teeth
In addition to these kinds of edible eels, there is also a large eel of the moray eel family, which is generally not eaten by anyone, this fish looks very scary, aggressive, generally like to find a cave in the coral reef to wait for rabbits, in some aquariums can see this eel.
The fierce moray eel
Eel eating a lot, moray eel can be fried and boiled, but a good river eel (eel) only grilled is not a waste, and the Japanese grilled eel production is also very exquisite, in addition to the extremely high requirements for the heat, in the process of grilling also need to constantly turn the fish body, many times brush sauce, sauce is to give the eel a taste of the secret weapon, each family also has its own secret recipe, so in the eel section, the classic recipe I also omitted, such a precious fish, or go to an authentic Japanese food store is better to taste.
26. Horse-faced pufferfish (Sturgeons - Monocephalus - Horsefish and Gris)
Scientific names: Thamnaconus modestus greenfin horse-faced pufferfish; Thamnaconus hypargyreue yellowfin horse-faced pufferfish; Aluterus monoceros single-horned leather pufferfish
Commonly known as: short-horned single-spined pufferfish, grilled skin lang, grilled fish, cobbler fish, rubber fish, horse noodle fish, sheep fish, pig fish, chicken fish, bread fish, white playing, one-corner peel
The next type of fish to talk about is interesting, everyone may feel very strange when you look at the above picture - what kind of fish, how come you haven't seen it? Admittedly, this strange-looking fish seems to be far from our table, but I would say – this fish, most of us have eaten!
Delicious grilled fish fillets
That's right, the delicious grilled fish fillets we often eat are made from this type of fish: single-horned fur, greenfin pufferfish and yellowfin pufferfish. These horse-faced puffers are very long, with very large eyes and a small mouth and a large long face, hence the name "horse-noodles"; they have a horned thorn on the top of their head that flutters like a flagpole, so in some places, they are also called "sheep fish" or "chicken fish"; they have no fish scales, but they have a tough, burr-covered fish skin, and if you want to enjoy the delicacy of horse-faced pufferfish, you must take off the fish skin, so it is also called pickpocket wolf, peeler, pickpocket, cobbler fish.
A one-horned leather puffer that is being skinned
Because there are thorns on the head will be wrapped around the fishing net, and the long scary, eat it first, the horse noodle fish is not liked by fishermen and diners for a long time, even today, fresh horse noodle fish is not very popular in the market, wandering life in the coastal city, many young people do not know the horse noodle fish, the deliciousness of this fish, also little known. When I was wandering in kindergarten, I ate the horse noodle fish for the first time, and since then I have been addicted to it, and I have used it to boil it with artemisia annua, which is simply fresh, and the meat is far more tender than chicken. The trouble lies in handling the fish skin, in fact, mastering the skill is also very simple, that is, using scissors to cut it at the anus of the fish, and then holding the fish skin in the direction of the fish head to tear it off directly. It is also possible to tear from the mouth of the fish.
Two greenfin horse-faced pufferfish, one below which has been skinned, can see the green of the fins and tails, which is the most distinctive feature that distinguishes the greenfin horsefish
Horse-faced pufferfish are distributed in all parts of our country, the green-finned horse-faced pufferfish especially like to stay in the northern Waters of the Yellow Bohai Sea, the yellow-tipped horse-faced pufferfish are mostly in the south (and will never enter the Yellow Sea Bohai Sea), and the one-horned leather pufferfish are abundant near the Diaoyu Islands. In the 1970s and 1980s, the catch of greenfin pufferfish was so large that it was almost catching up with the striped fish, but in recent years it has become no longer a fishing flood, on the contrary, the catch of yellowfin pufferfish has increased year by year. Although the catch is so large, very few fish actually enter the market with whole fish, and most of them are used to make grilled fish fillets, minced fish, fish skins are used to make gelatin, and even tanned to make leather.
Classic recipe: Boiled horse noodle puffer
Peel the horse-faced puffer (look at the method above), cut off the horns on the head, remove the belly (don't throw away the fish liver)
The artemisia annua is picked and washed, cut into segments, chopped onion and chopped dried chili peppers
Sauté the chopped chives and dried chili peppers in a hot pan, lightly fry the fish on both sides, and pour into the water before passing the fish
Simmer for 20 minutes until the soup is milky, add artemisia annua, add salt and pepper