The small tubes in "Flavor of the World" are also called small tube gun squid, which have phototropism, and are mainly fished by light purse seines, which is most suitable for incandescence.
The tubules are not only delicious but also glow on their own! On each side of the rectum of the tubule, there is an oval-shaped illuminator. There are not only small tubes that glow in the sea, but today the island will take stock of those delicacies that will shine!
tubule
01, delicious and glowing cephalopods
/ A dish of blue starry sky /
In Toyama Bay, Japan, every year in March and April, there is a very strange scene, dotted with cold light spots sprinkled on the beach under the cover of night, with the tide rising and falling, dyeing the entire bay into a brilliant blue starry sky.
The "starry sky" of Toyama Bay
These flashing and jumping mysterious points of light are actually a kind of marine life, its name is watasenia scintillans, also commonly known as fire squid or fluorescent squid. The firefly squid is a small squid in the squid family that is only about 7 centimeters long, and they come from the deep waters of the western Pacific Ocean.
"Firefly squid" of the family Squid
Firefly squids have light emitters on their tentacles, body surfaces and eyeballs, and like many deep-sea species, they emit a dreamlike blue-white cold light in a dark environment, which is the origin of the name "firefly squid". Their purpose in emitting a glamorous glow is generally related to trapping prey and attracting the opposite sex.
Glowing firefly squid
The firefly squid is a creature that migrates vertically day and night, usually staying at the dark bottom of the water at 200-600 meters during the day and floating up to 30-100 meters shallow sea at night to find food. Every spring, male and female fireflies swim in groups to breed in waters close to the coast. They live for only one year, spend most of their lives in the deep sea, and the closest moment to land is the end of their lives.
A firefly squid washed onto the beach by the waves
The bioluminescence of cephalopods relies mainly on the symbiosis of Vibrio fischeri. Although many cephalopods can emit light, there are not many luminaries in the body, in addition to the firefly squid mentioned above, some squid also have luminous devices in the body, such as the Hawaiian short-tailed squid.
Hawaiian squid glows with a faint margaret mcfall-ngai/wikipedia
The luminescence of the Hawaiian short-tailed squid consists of a multi-tube, symbiotic Vibrio has a reflective and photosensitive layer in the lower part, while the upper part is covered with a transparent lens-like structure. This exquisite structure not only emits light, but can even adjust the angle and intensity of the light by feeling the state of the light emitter.
Location and Structure of Hawaiian Squid Luminescer th et al/proc natl acad sci (2014)
Hawaiian squid swallows Vibrio hastili on every breath, and when night falls, Vibrio hash emits light on the ventral side of the squid. The squid can rely on the internal tissue to adjust the light emitted by Vibrio hastificus to a luminosity similar to that of moonlight and starlight, and perfectly integrate with the environment to avoid predators.
The direction of the arrow in the left panel indicates the line on which the Hawaiian squid swallows Vibrio hash each time. The picture on the right is a picture of the ventral side of the Hawaiian squid, and the left and right symmetrical side illuminators can be seen|visick et al. / journal of bacteriology（2000）；bonnie bassler / ted.com
Firefly squid is similar to other members of the squid family, with a sweet and elastic taste, and small squid do not require additional handling at all, and the whole is directly placed in boiling water to retain its delicious taste.
White-scorched fire squid
Firefly squid are small, have thin flesh, have a mediocre raw taste, and may have a parasite called crassicauda giliakiana in their internal organs, so fireflies usually do not eat raw except for their tentacles and mantle membranes.
After processing the fire squid sashimi
Smaller seafood such as firefly squid is also very suitable for boiling (つくだに), a traditional home-cooked method in which most of the ingredients are lost in water during cooking, so it helps to preserve, and was once used as military food, and the rich taste of sweet and salty is often used as a good meal. Simmered for a long time with condiments such as soy sauce, sugar, kelp, and miso, it gives the squid a rich flavor.
Fire squid cooked
沖漬け (おきづけ) firecres squid is a very common appetizer in Japanese spring izakayas, and is marinated with miso, soy sauce and Japanese sake. In the old days, in order to preserve freshness, fishermen often carried the sauce used for marinating when they went out to sea to catch squid, and immediately after catching the squid, they put people in the juice to marinate, so it was called "flushing". The small squid can still maintain its sashimi-like taste for one day after marinating, and then sublimate the flavor after a period of fermentation.
U.S. pickled off the coast of 萤乌贼
02, even the liver is delicious sturgeon
/ How to light up life when the value is negative /
A long "fishing rod" on the top of the head of the squid, blinded by a black light, no one can see anyone, looks extremely laissez-faire, the facial resolution is extremely low, and various organs are playing together.
Melanocetus johnsonii
This "fishing rod" is an evolution of the first dorsal fin spine, and the top of the rod has a cystic flap, which can take various forms to lure prey or attract males to courtship.
One youtube/z-bbpanxbxg in one bite
Some deep-sea sturgeon, such as the horned trout, also have their flaps illuminated. So how do these lighting effects come about? The light is actually a symbiotic bacteria from and near the flap of the sturgeon, taking the flap of the squid as home, and giving back to the sturgeon by luminescence, lighting up their lives.
A purr purr...
Usually this type of fish that inhabits the deep sea, has an indulgent appearance, swims slowly or loves to lie down, and the taste is outstanding. The fish meat of the yellow sturgeon is rich in gum, the muscle fibers are elastic, and even have a shrimp-like taste. Not only is it sashimi, but it is also suitable for frying or stewing.
Braised yellow trout
In the Kanto region of Japan, the catfish is more known as a delicacy in the world, so there is a saying of "Kansai river pufferfish, Kanto catfish". The skin of the trout is slippery and not easy to cut on the cutting board, so it needs to be hoisted up and handled, and like the disintegration of tuna, this craft has gradually become a traditional performance project.
Chef disintegrates the sturgeon
Delicious sturgeon is also an indispensable ingredient in winter pot cuisine, and the combination of large pieces of skin and fish offal, mushrooms, tofu and a variety of fresh vegetables is the classic Japanese trout pot (あんこう鍋).
Japanese-style hot pot with squid
In addition to the collagen-rich fish body suitable for pots, the large tail meat of the catfish is also outstanding, almost no fishy taste, full of fiber elasticity, the meat is as tight as bullfrog or lobster, and the whole piece of fish meat after peeling the skin is also very easy to handle and cook, so in some places the fish tail is also called "sea chicken leg".
Sturgeon tail
Fried sea chicken thighs
Heat the pan in oil, add the shallots and ginger slices to fry until fragrant, then add the slightly marinated and flavored sturdy meat and slowly fry until the sides are browned, sprinkle with some pepper, drizzle with lemon juice is a simple and delicious lemon-fried trout tail.
Lemon-fried sturgeon tail
Stir-fry the dried red peppers, green onions, ginger slices in the oil pot, add the appropriate amount of soy sauce and stir-fry the sauce over low heat, then add the washed squid tail or the chopped squid meat, add cooking wine and a little salt to simmer slowly, you can also add other ingredients such as tofu and simmer together, until the soup is thick and then put the juice up, which is a simple Chinese method to kill most fish - braised catfish.
Braised trout tail
In addition to fish, the liver of the sturgeon is also very delicious. The liver (ankimo) of the yellow sturgeon is independent and complete, and it accounts for a large proportion of the fish body, and even has the reputation of "deep sea foie gras". The liver is lighter, the taste is more like foie gras or duck liver is not fully cooked, compared to softer and tenderer, the taste is fresh, less greasy foie gras.
The sturgeon sold in the fish market can be seen that the proportion of fish liver is very large
Unlike foie gras, the beauty of the liver is light rather than intense, and it is impressive with raw carrot puree, green onions and gently marinated in orange vinegar or dipped in a little spicy flavor.
Orange vinegar with liver
【Global Good Goods Selection, Export Quality Assurance】Wanwu Island only provides high-quality, safer and healthier food for the Chinese people. Export strictly selected goods are certified by the global top quality inspection agencies as no additives, no pesticide residues, no heavy metal pollution, and healthy food is safer.