Yellow fin fish, Xiamen people's favorite seafood ranked first.
The scientific name sparuslatus, (Chaoshan commonly known as) jiao spicy fish, also known as yellow foot standing, red wing, yellow lily fish, belongs to the marine fish. Adaptable and fast-growing.
The yellowfin fish body is oblong-oval, flattened laterally, narrow on the back, and bluntly rounded ventral surface. Height, pointed head. The spines of the dorsal fin are connected to the fin strips. Tail fork shape. The body color is blue-gray with yellow, and there are several gray longitudinal lines on the side of the body, which follow the scales. The dorsal fin, a small part of the fin and the caudal fin are grayish-black, and the ventral fin, most of the fin and the lower lobes of the caudal fin are yellow.
It is widely distributed in Japan, Korea, the Philippines, Indonesia, the Red Sea and the coasts of Taiwan, Fujian, Guangdong and Guangxi, as well as in the estuarine semi-brackish waters.
Yellow finfish are rich in nutrients, beautiful meat, high economic value, is a popular edible fish, in the marine and brackish water aquaculture industry occupies a certain position.
Juvenile fish are mainly animal food; adult fish are mainly plant-based food, mainly benthic diatoms, but also eat small crustaceans. The bait requirements are not strict. The juveniles often eat each other due to hunger. Feeding intensity is maximized at water temperatures above 24°C.
nutritive value
Yellowfin fish are fine fish, their flesh is delicate and tender, fresh food, salt is suitable. Yellow fin fish is tender and delicious, medium-sized edible fish, high economic value, is the mainland, Hong Kong and Taiwan market best-selling aquatic products.
In the yellowfin fish muscle, the mass fraction of each component in the fish muscle is 21.10% crude protein, 1.31% crude fat, 1.50% coarse ash and 74.40% water. The total hydrolyzed amino acids in dry matter are w76.38%, of which the essential amino acid w32.46%, accounting for 42.5% of the total amino acids, and the flavored amino acid w32.51%, accounting for 42.56% of the total amino acids. Methionine is the first restricted amino acid, with the highest lysine content (per gram of nitrogen) at 494 mg*g-1. The taurine content is 3040mg/kg.
Yellowfin is a high-protein, low-fat delicious and excellent food, and attention should be paid to the protection of germplasm resources.
How is the difference between wild yellowfin and farmed yellow finfish?
1, fish eyes: the eyes protrude black and bright
2, fish mouth: wild fish need to peck in the sea, the shape of the fish mouth shows a sharp feature. The use of feed culture will swallow the feed in one bite, so the round mouth type is conducive to the fish to eat.
3. Fish chest: the fins and ventral fins are yellower, and the farmed fins appear pink.
4, fish belly: bright, shark fin is red, wild yellow fin fish on the shore is sensitive to temperature and water quality requirements, the shark fin will be red; the lower abdomen of the farmed fish is pink.
5, fish body: wild fish body is whiter, more slender; farmed fish body is darker, but also more round.
6, fish back: fish back meat is thin
7. Fish tail: Wild yellow fin fish are slender compared with aquaculture. This is because living in the natural environment, experiencing changes in the tide, different sea areas, the ability of fish to move is also different, slender help to swim faster. Farmed yellowfin fish are limited by the culture cage, the activity area is small, and it is not much subject to the impact of the tide, so it is narrow and round.
8, quick-frozen resolution, wild yellowfin fish quick-frozen quality taste, the difference is not much; farmed yellowfin fish, after quick-freezing, can not enter the mouth at all, unless dry frying ( this method can only be used to cook soup identification)
9, wild yellowfin fish soup as long as a little ginger, salt is delicious, sweet, no fishy taste; farmed fish is fishy, not sweet, meat is not tender.
So how should the yellow fin fish be cooked better?
Depending on the size of the fish, smaller fish can be fried in dry frying or soy sauce water; 1-2 pounds of heavy boiled soup; more than 2 pounds of steaming.
Difficulty: (Beginner)
Duration: 10 to 30 minutes
Ingredients: Fresh yellowfin fish: 5 pieces
Seasoning: 2 garlic, 5 slices of ginger, 2 tbsp soy sauce, 1/4 tbsp salt
Practice steps
1. Yellowfin fish must be handled clean - the scales are scraped clean, and the gills and stomach offal should also be cleaned and rinsed so that the taste will not be affected. After a slight frying, the golden yellow should not be too much, and the meat quality of the boiled soy sauce water will be more mellow and thicker.
2. Generally, the fish is fresh and not very fishy. Garlic has a good effect on flavor.
3. After the fish is fried, you don't need to put it up, pour it directly into the cold water, bring it to a boil on high heat, simmer the fish for about 10 minutes, pour in the ginger and garlic, and continue to simmer for 5 minutes.
4. Stew on a finishing plate.
Source: Natural and fresh