Relying on the mountains to eat the mountains, relying on the sea to eat the sea, the Table of the Minnan people will never be without a seafood. Seafood has made foodies become Haipai gourmets, and daily experiences have become philosophies of life passed down from generation to generation. The seafood on the table in southern Fujian is very deeply learned, and they are in our imagination and outside our imagination.
Recognize the fish
Silkfish
The silkfish is a soft-bodied marine wild fish with only one bone in the middle of the body and no small spines, making it ideal for the elderly and children. It is often used to wrap flour and fry on the table in southern Fujian.
salmon
Seafood markets and supermarkets have more to sell, when choosing to pay attention to the choice of white oil flowers in the cross-section, the more white oil flowers mean that the more fat the salmon, remove the thick layer of fish oil slices on the fish belly to make sashimi is excellent, people who do not like to eat raw fish can also choose steaming.
jellyfish
There are jellyfish stores in the eight cities of Xiamen, so you can buy them and cut them into thin strips and soak them in water for an hour, mixing them with ginger, garlic and peppers as you like. The method of selecting jellyfish is the same as that of "jade", and when looking at it backlit, it is transparent and clear, which means that it is very fresh.
Yellow croaker
Wild yellow croakers are dark yellow in color and thinner in size, while captive-farmed yellows are lighter and fatter. In addition, you can observe the fish tail, and the wild yellow croaker fish tail is more slender.
Saury
The saury is produced in autumn and is slender as a knife. Generally speaking, three years of saury is the fattest. The fish on the body is complete, the wider the abdomen, the better, and the mouth with some yellow indicates that it is very fat.
Seven-star perch
Seven-star perch is tender and suitable for steaming, soup or sashimi. If you slice it in ice water, it will feel like ice and crunchy when you eat it. The tail scales do not fall off and the black lines are deep, and the fins also have black lines, indicating that they are fresher. The abdomen is plump and fat for the best choice.
African crucian carp
African crucian carp, also known as Wuguo fish in Taiwan, is also common in xiamen eight cities, and is generally used to make hot pot fish fillets or braised pork. Fish scales are best with mucus, and the more mucus there is, the shorter the time to die. A little yellow on the abdomen indicates that it is very fat.
Goldfish
The price of goldfish is relatively close to the people, but it is not easy to pick a good goldfish. When selecting, it is mainly to observe the gold thread of the body of the goldfish, the straighter the line, the fatter it is, and the long gold thread on the tail fin is also one of the signs of fatness.
abalone
The choice of abalone should first look at the shape, the body is intact, the fish body waist is thick, the bead edge is even and there is no gap, and the bottom plate is wider than the thin and long. There is also to see if the suction cup of the abalone is powerful, and those that will suck the edge of the basket are fresh abalone.
Balang fish
The balang is spindle-shaped, slightly flattened on the sides, and has a very hard ridge on each side of the tail. Balang fish has a hard meat and is often used to dry or fry. Because of its cheap price, people often use it to make dried salted fish.
Learn to pick seafood with old Xiamen
fish
First of all, the gill cover should be broken open when selecting fish, and the gills should have a bright red luster with white thick mucus;
Secondly, the eyes of the fish should have a spirit of water, if it is a veritable "dead fish eye", or please go around;
The fish body should have some mucus, and with shiny fish scales, the refreshing fish is obviously out of line.
shrimp
From the outside, wild shrimp swim in the sea. The shrimp whiskers are long, the male shrimp is yellow, and the female shrimp is green. Shrimp whiskers can have 2-3 times the size of their bodies. In contrast, shrimp of the same size, farmed shrimp have much shorter whiskers than wild shrimp. (Live shrimp must be grilled when it is white-seared, ice shrimp is not); on the taste, the shell of wild shrimp shrimp is hard, and after cooking, you can also feel that the shell of the shrimp is like thick armor, and it is more difficult to bite, while the shell of the farmed shrimp is thin, and it is easy to bite after cooking. Like a thin layer of puff pastry. The large spotted shrimp are all wild.
crab
Farmed crabs are stocked in mud, and silt is attached to the crevices of the carapace limbs. The shell of the wild crab is relatively clean, the two tips of the jaws are short due to frequent foraging movement friction, the whole is not as large as the breeding, the last two feet are clean and colorful, and the cultured ones are darker. When selecting crabs, press the crab shell to distinguish the fullness of the flesh, press the softness of the shell at the tip of the crab's umbilicus, or the softness of the joints of the crab's feet. Crabs of the same size, heavier weight means that the meat is stronger.
shellfish
The selection of shellfish is the simplest, it must be clean in the basin, it can reflect its growth environment, and when picking, it is good to find those "probe" guys.
mollusca
Squid and other mollusks have to look at the feel, the elasticity is good natural freshness, the hard must be over the potion, too soft and soft is not valuable.
Relying on the sea to eat the sea, which sub-sea do we eat?
Most of Xiamen's seafood is caught from Hunyu Island and Haimen Island, and they are not too far from Xiamen, and they are across the sea from Xiamen on the map.
Huanyu Island is a small fishing village in Longhai, Zhangzhou, on the roadway from Xiamen to the open sea. Haimen Island is located in the Golden Triangle of southern Fujian, which also belongs to the Longhai District, and the whole island is in the shape of a shuttle, just like the dream of weaving the sea. Most of the fishermen on the two islands are mainly fishing, supplemented by aquaculture, and live day and night on fishing boats and in the sea.
Whenever it is the season of going to sea, fishermen will first worship Mazu and pray for smooth sailing and peace, which is the truest hope of every fisherman. Returning from the sea, the ship full of seafood, from a variety of shrimp to crabs, fish to mollusks, is the freshest and most authentic.
How to eat seafood in old Xiamen?
White-seared wild red shrimp
If you were to ask an old Xiamen seafood how to eat it better, he would surely answer you cheerfully: "White burning!" "A large shrimp large enough to fill a small bowl, only add ginger slices and cooking wine to the water and then white-sear, taste its own sweetness and meaty q bomb."
Soy sauce water
Boiled fish in soy sauce is a favorite of Xiamen people, simple and rough, rough and delicate work.
1| Ginger to make ingredients is ginger, with some dry soil is best, dry some are not easy to deteriorate, but also represents the age of ginger. Ginger with enough spiciness, it doesn't take much to suppress the fishy taste of seafood;
2| the requirements of green garlic are completely opposite to ginger, need to be fresh and well-hydrated, garlic roots should carry some moist soil instead of mud, and the end of garlic leaves should be dry and crisp;
3| Pepper as an embellishment, only for the whole dish to contribute some aroma and a little color, pepper green, pepper body bright red, full of moisture, the surface is smooth is better;
Specific method: first heat the ginger oil, first fry the fish slightly, then add soy sauce and a little water to soak, cook for about 3-5 minutes, see the fish turn white, add a little cologne, collect the juice and start the pot.
Fried balang fish
After washing the fresh balang fish, salt and marinate for a while before frying in the pan. Remember to heat the pan before frying the fish, apply the bottom of the pan with ginger, pour in the oil and burn it hot enough to make sure the fish skin does not stick.
Stewed crabs
Braised crab is also a small number of Xiamen natives understand the way to eat, only need salt and ginger as ingredients to show the umami taste of crab to the fullest. Specific method: sliced ginger spread over the bottom of the pot, do not add water back to the bottom yard of crabs, sprinkle enough salt, cover the lid and start the fire, wait for the scorched aroma in the pot, the crabs will be cooked.