Speaking of snakes, it can always be associated with "poison", which will make people creepy! However, there is a delicacy under the sea that looks like a "snake" but is much more popular than a snake! It's the eel.
People often say that medicine is not as good as food supplement, qi deficiency, supplement! Blood deficiency, make up! Kidney deficiency, but also to make up! (But if you are sick, you can't just eat, you still have to go to the hospital).) Japanese people believe that eating eels in summer can replenish vitality, as early as the 8th century into the book "Manyoji", the singer's companion family held a song to recommend eating eel as a folk remedy to friends in the bitter summer, to the effect of "tell you two sentences, catch some eels to eat it, can alleviate your summer heat body failure."
Eel is a general term for species in the eel family. The eel looks like a snake, gluttonous and fierce. Eels and salmon are more similar, both are migratory, eels grow in rivers on land, after maturity migrate to the ocean to spawn, only once in a lifetime, after spawning, they die. Every year when salmon migrate in large quantities, there are articles written that salmon exhaust all their strength and complete their mission, everyone begins to think about love and life, eels also migrate, why don't you see articles singing? Is it because the eels are ugly?
Ribbon eels, so cool
Eels around the world are mainly found in tropical and temperate waters, except for the European eel (anguilla anguilla) and the American eel (anguilla rostrata) distributed in the Atlantic Ocean, the rest are distributed in the Indian and Pacific Oceans.
Eels mostly live in shallow waters, but there are also some species living in deep waters, eels often burrow into sand or rocks, they lie out of the day and night, eels are a slender fish, ranging in length from 5cm to 4m, smaller eels weigh only 30g, and larger eels weigh more than 25kg. The heaviest eels should belong to the European Congji eel, which can reach a length of up to 3 m and weigh 110 kg.
The sex of eels is determined by the acquired environment, and when the population is small, the proportion of females will increase, and the number of groups will decrease. I don't know, this is also too advanced, we are still worried about the imbalance between men and women, the eel can already adjust to itself.
Eels are soft and tender in taste, rich in unsaturated fatty acids, which are extremely beneficial for softening blood vessels and reducing blood lipids. In general, eels do not make sashimi and raw food, because eels contain toxic proteins in their blood and must be heated and cooked to decompose.
Eel rice is a wonderful food in Japan, because eels were once abundant in Edo Bay, but eels were a precious ingredient at that time. Now wild eels are almost extinct, relying mainly on farmed eels. The eel rice is mainly made using Japanese eel (anguilla japonica) and conger myriaster.
Japanese eel (anguilla japonica), commonly known as white eel, green eel, white eel, in some places to see the river eel also refers to the Japanese eel, The Japanese eel is one of the important species of eel aquaculture in our country, distributed in the Malay Peninsula, Korea, Japan and the coast of China, in the territory of Sichuan, the Yangtze River main stream, Jinsha River, Min River, FuJiang, Jialing River, Tuojiang, Qujiang and other water systems and the Philippine Islands and other places can find the figure of Japanese eels.
The japanese eel has a dark gray-green or black back, a white abdomen, no markings, and an adult body length of 40 to 90 cm, and the largest Japanese eel is currently 150 cm long. After 6 to 8 years of living in rivers, mature individuals swim down the river into the sea in autumn and winter and lay eggs in the depths of the ocean.
Japanese eels can be grilled, boiled, and often made into kabuki eels, but now wild Japanese eels are rare.
The conger myriaster, also known as the star eel or conger eel, is a fish of the genus Conger eel in the family Glutinous eel. It is found in Korea, Japan, and the East China Sea, Yellow Sea, and Bohai Sea.
In the eel rice industry, Japanese eels are more famous, but in the sushi world, Kangji eels are very famous.
In addition to Japanese cuisine, Cantonese and Shanghainese cuisine also often use eels. In Italy, the way to eat eels is to remove the head and tail and fish bones, and then remove the eel skin, leaving only a clean fillet, and then the processed fillet marinade seasoning, wrapped in flour and fried to eat; in other European countries such as the Netherlands, Denmark and Germany, eels are mostly smoked eels or canned eels, the cooking method is to salt the live eels, and then remove the internal organs, wash them, dry them, and then smoke the treated eels until brown and red with wood chips, tea leaves, smoked oil and other materials.
Jellied eels, a London dish that originated in the 18th century, first appeared in the East End of London, England. It is made by boiling European eel segments in thick soup, cooking and cooling.