Cao Fei Dian
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Good
many
fish
fresh
fish
So many fish
x More than every year
The delicious taste of sea fish, coupled with the harmonic sound of "more than every year", is deeply loved by locals and foreign tourists in Caofeidian. There are many kinds of fish in the Caofeidian sea, and the back kitchen of the local fisherman's restaurant is often dazzling, but even if you are a regular customer in the aquatic market, you may not know all of the following marine fish.
White-eyed fish
The scientific name mullet is a sea fish living near the shore, which is lively, good at jumping, and has strong adaptability to the environment. The meat of the fish is thick and mellow but not greasy, the taste is sweet and flat, delicious, no fine bone, it has a good effect on the treatment of spleen deficiency and indigestion, and it is one of the sea fish that often eat sea fish on the caofeidian seashore.
barracuda
Corresponding to the white-eyed fish, it is also known as the red-eyed fish, because of its rich flesh, also known as the meat stick. It inhabits offshore and estuarine rivers, sometimes enters fresh water, feeds on diatoms in sediment, is sexually active, good at jumping, and often swims in groups in countercurrents. With the most delicious catch in the Kailing season with ice ballast, Caofeidian has a local saying that "Kailingsuo, delicious can not be said".
Sea bass
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Also known as sea bass, it is one of the common economic fish in the Caofeidian sea, fierce, feeding on fish and shrimp, and is also a species that develops marine aquaculture. The taste is delicious, the fish is firm, the most famous method is steamed sea bass, which belongs to one of the traditional dishes of Cantonese cuisine, and the taste is salty and fresh.
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Green striped fish
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The scientific name is small scaly squid, which belongs to the marine miscellaneous fish. Due to the short growth cycle, rapid generational renewal and easy replenishment of resources, a certain catch is often maintained. Once popular with consumers, when the production was large in the past, the price in Caofeidian area was lower, and now the price is 20 to 30 yuan a catty. Fresh fish is delicious when fried in oil and can also be processed into salty and dried products.
Haileng jumped
The scientific name gobies. Cao Feidian's hailang bungee is orange in color, with fish fins on its back, and its pectoral fins are wide and hard. There is no need to scale, no small thorns, accompanied by tofu, and then sprinkle a few thin onions, make a tiger head fish tofu soup, white soup with green vegetables, quite good-looking, the taste is also delicious. Freshwater also has goby, also known as "lyrefish", since ancient times, stone fish, spring fish, wheat fish, lyre fish are listed as tribute, so it is also collectively called "tribute fish".
Waxhead fish
Commonly found in Caofeidian is the red-tipped oriental pufferfish, which is the most valuable of the fish in this genus. The meat of the puffer fish is delicious, and there is a folk saying that "risking death to eat puffer fish", because its internal organs contain a highly toxic toxin, called tetrodotoxin. Tetrodotoxin is used to treat neurological disorders and to stop bleeding and relieve pain. Pickled and dried products are available for consumption; Fresh fish can also be eaten after the skin, internal organs and blood have been removed.
Now, Caofeidian's puffer fish cuisine not only attracts more and more diners, but also exports to Japan and South Korea and other countries, becoming a special Caofeidian "food business card".
blackhead
Sea anglers in the Caofeidian sea nickname it "Blackhead" and the scientific name is Black Carp. The shape is similar to that of the black seabream, but the black seabream is more like a crucian carp. The flesh of the blackhead fish is tender and white, with less fat. The method of eating is simple, the freshness of the hot drink, the blackhead fish says the second, no fish dare to say that it is the first. Steaming is also very palatable, with fewer spines, and is especially suitable for the elderly and children.
It's called Guyu
The scientific name of totoaba, Caofeidian old fisherman Yang Yushi once created a riddle: "The surname Shi does not stay in the mountains, drifting around the sea has a home." The king of Yama cast a net of heaven and took me to the table. Before the servant reached the door, I appeared. "It is called one of the small edible fish, and the method of eating is mostly fried, fried, marinated, or steamed. In addition to fresh food, it can also be processed into dry products.
Sea knife fish
Scientific name knife sturgeon. It is famous for its tender, fresh and seasonal flesh, especially in the season when the female fish is full of eggs, and its meat and eggs are tender and delicious, and the best fresh food is steamed or braised. This fish is famous for its canned anchovies. "The taste of saury, cats and you all want to know", but now Caofeidian sea area is extremely rare, fishermen restaurant in case of seeing this fish must first ask the price, do not check out due to ignorance of suspicion is "slaughtered", because fresh sea knife fish small can be thousands of yuan, the big one gets three or four thousand yuan a pound.
Old man fish
geezer
The scientific name is yellow squid, the reason why it is called old man fish, because its call is like the coughing sound of the old man, its shape is ugly and strange, and there is a spike-shaped meat bait at the end of the head, similar to a fishing rod that protrudes, which is used to lure fish and shrimp. Old head fish is rich in vitamins A and C, and its tail muscles can be eaten fresh or processed to make fish floss. Its fish maw and fish roe are highly nutritious foods, the skin can be made of glue, the liver can be extracted from cod liver oil, and the fish bone is a good raw material for processing bone fish meal.
Black silk fish
The black silk flesh is solid, the meat is thicker, far less tender than the real seabream, the taste is relatively light, but it is easy to store and store.
True snapper
True snapper is a valuable fish, but due to resource decay and declining production is rare in the market. The meat of real seabream is fat and delicious, no fishy taste, especially the fish skull cavity is rich in fat, and the nutritional value is very high. In addition to fresh food, it can also be made into canned and smoked products.
Cao whitefish
The scientific name of the catfish, literally, seems to be understood as a white fish abundant in Caofeidian, which is actually not related to Caofeidian. As one of the important economic fish, the meat is tender and fat, the taste is mellow, and the salted catfish or catfish rolls made by processing are all famous aquatic products. In addition, it also has certain medicinal value, and its meat has the function of appetizing and warming, nourishing and strengthening the body.
Flat fish
The scientific name of silver pomfret, CaoFeidian according to the degree of deliciousness of the fish has "one flat two mirror three rays" a saying, flat fish in the crown, is one of the valuable seafood edible fish. The meat is tender and has few thorns, especially suitable for the elderly and children, and has an auxiliary effect on indigestion, anemia, muscle and bone soreness and other conditions.
Donkey tail
Also known as oxtail fish, braided fish, scientific name mackerel. The fishermen of Caofeidian felt that it looked like a sea-lined bungee was squashed by a foot, so they also called it "kicking bungee fish". Its meat is solid, in the shape of garlic cloves, each 100 grams of meat contains 20 grams of protein and 2.0 grams of fat, mainly for fresh food.
Gong fish
The scientific name is yellow gu, which belongs to the class of teleost fish, perch, totoabaceae, and yellow gu fish. It is a warm and warm lower middle and lower economic fish in the coastal waters, with vocal ability, mainly feeding on benthic animals. The taste is delicious, and as the amount of capture decreases, the price climbs, twenty or thirty yuan a catty.
Partial mouth fish
Both flounder and turbot are flounder fish, also known as flounder, and the appearance of the two is similar, but the local fishermen of Caofeidian can distinguish at a glance: holding it in their hands to see the bottom surface, the mouth is facing left and inward, and the mouth is right-facing outward for turbot. It is a cold-water economic fish, its meat is tender, delicious, and has few small thorns, which is especially suitable for the elderly and children.
Rays
The caofeidian area is small in adult fishing, known locally as the "tip of the fish", and local fishermen's restaurants often wrap salty dried products in bread crumbs, fry them and sell them. Fresh food is the fattest, the food is fresh and fat but not greasy, braised tongue fish is one of the famous dishes. Now, Caofeidian also has a local farmed tongue fish, the scientific name of the spotted tongue fish, the size is larger, the price of 100 yuan a catty.
Flat pack
(Fish Monkey)
Scientific name kong ray, more flesh and less thorns, no hard bone. Its meat can be eaten fresh, but more is pickled and processed into light dried fish, and in the past, Caofeidian fishing boats used to dry flattened bun fish, picked on bamboo poles, like hanging small monkeys. Rays contain trace amounts of urea in their muscles, so they have a smell of fertilizer, so fresh food needs to be blanched with boiling water before cooking to remove the odor. Caofeidian Fisherman's Restaurant has this cuisine, especially the skirt is the most delicious.
Stingrays
Scientific name spotted dumplings. Spring and autumn are the peak fishing seasons, and other seasons also have a certain amount of catch. The yield is high and the meat is tender. It has many thorns, but it is delicious and is a small edible fish. Fresh food is mostly fried and fried, and can also be processed into salty and dried products.
Draw a fish
The scientific name is small anchovies, also known as away from the water rot. It is often used to refine fish oil and make fishmeal, and can also be sold fresh or made into salty and dried products, and fishermen in Caofeidian are often used as breeding bait after fresh fish is frozen. Because of its fragile muscle tissue, it is very easy to damage and rot after leaving the water, and the salty dried products processed by the small anchovies are famous as sea slugs.
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