Can the mudskipper be eaten?
Actually, it is edible.
Modestus periophathmus is also called periopathmus, stone paste and jumping fish. These nicknames vividly describe their characteristics: fish with legs, climbing walls and jumping. They are one of the few fish that basically adapt to the amphibious environment, and feed on plankton, nereis, copepods, cladocera, benthic diatoms or cyanobacteria.
How to catch mudskippers?
1. Bullet fish generally like to move on mudflats near the sea, and will move on mudflats at a certain distance from the water after low tide. All you have to do is take a long-handled net bag, insert it between the fish and the sea water, and cut off the escape route of the mudskipper jumping back into the water, and you can catch a lot.
Another method is fishing, but it is not accurate to call it fishing, because anglers have no bait.
A five-meter fishing rod and a five-meter line directly throw the hook on the mudskipper nearly ten meters away. This fish is only five or six centimeters long and has a protective color close to the soil. What's more, its agility is less than 1 second! Therefore, it is absolutely quick, accurate and ruthless, and it is a move to defeat the enemy!
Main value
Fish wrapped in mud is delicious, smooth and delicious, and rich in protein and fat, so the Japanese call it "sea ginseng". Especially in winter, the fish wrapped in mud is fat and fishy, so it is also called "jumping fish and competing with river eels in winter". There are many cooking methods of mudskipper, such as stewing, stewing, frying, soaking in water and making dried fish. People in Ningbo, China often make soup with tofu and bamboo shoots. If ham or mushrooms are added, it tastes more delicious. "Oolong (mudskipper) white jade (tofu)" is a well-known delicacy, and its preparation method is similar to that of loach drilling tofu.
Taste of dishes: salty and fresh
Main technology: stew
Main ingredients: aquatic products
Time required: one hour
Production difficulty: ordinary
Tools/raw materials: mudskipper, ginger, garlic and onion.
Steps/Methods: Wash the fish and marinate with a little salt wine 10 minute. Heat the pan and pour the oil. When the oil temperature reaches 70%, add the fish and fry them slightly on both sides. Add chopped ginger and garlic. Add wine and water. Turn the casserole and simmer the water. Stew for half an hour and sprinkle with chopped green onion.