Yellowtail is yellowtail, yellowtail. The difference between the small yellowtail, tender meat, meat, less spiny, steaming, braised are suitable, famous dishes have net oil fish, bad slice of fish, yellowtail soup, phoenix-tailed yellowtail and other yellowtail.
The scallop fish meat fine carving less, head and viscera accounted for a small proportion, is the economic class of the popular varieties, there are fresh and Wei's two kinds, the former taste better, often do the dishes are dry fried scallop fish, braised scallop fish, cinnamon scallop fish, and so on.
The mackerel, also known as oil tube fish, has solid meat, rich in nutrients, and dishes such as fresh mackerel, boiled mackerel, cabbage mackerel, and so on.
Cod garlic clove meat, very few thorns, frozen varieties of the market to sell the head and tail, affordable, can be braised, dry burning, home cooking and other methods.
Sea fish: yellow croaker, scallop, Spanish mackerel, squid, squid, cuttlefish, parfait, cod, pomfret, sea bass, eel, mahi-mahi, salmon, grouper, mahi-mahi
River fish: carp, grass carp, crucian carp, silver carp, silver carp, bighead carp, wuchang fish, groupers, white striped bass, snappers, catfish, blackfish, guppy
The hazards of eating deep-sea fish are more:
The most important thing is to eat deep-sea fish. > Pelagic deep-sea fish contain relatively high levels of mercury
According to the physician's statement, some deep-sea fish are particularly high in mercury, even if only eaten twice a week for a long period of time, the body may be too high in mercury, and signs of neurological disorders, so that memory loss, concentration and other phenomena can not be focused.
In one case, a man who ate a lot of tuna and Chilean sea bass was found to have twice as much mercury in his body as he did when he was tested for arrhythmia.
Another person ate tuna 2 times a week, the rest of the seafood do not eat, but hair loss, involuntary tremors, memory loss, etc., the test results found that the mercury content in the body is six times the risk value.
A child ate tuna and mackerel from the age of 3, and because of the hyperactivity of the behavior, extremely inability to concentrate, the test found that the level of mercury is more than 15 times the risk value, and similar cases continue to appear.
Addicted to eating deep-sea fish, so that the chance of mercury poisoning greatly increased
The doctor said, this is because now like to eat fish far more people than before, and in the past often eat is offshore fish, such as fish, halibut, and so on, and now often eat is the oceanic fish, such as tuna, salmon, swordfish, Chilean sea bass, halibut.
Prof. Chuan-Yuan Hsiao of the University of Marine Science and Technology also confirmed that ocean-going fish are larger and are located at the top of the food chain, so if the lower organisms continue to accumulate mercury, of course, the mercury content in the body of the fish is much higher, and then people eat the fish, it is very likely that mercury poisoning. If you like to eat fish, you should be careful!
Accumulation of mercury in the body, the risk of heart disease is growing exponentially
Usually, people with mercury poisoning often experience memory loss, worry for no reason, disorientation, irritability, headache, involuntary trembling, paralysis of the hands and feet, or tingling, thinning of the hair, easy to lose hair, pain in the joints, slurred speech, etc., and in severe cases, it can lead to heart disease such as arrhythmia. The most important thing to remember is that you can't be sure that you're going to be able to get the best out of it.
Question 2: What are the commonly eaten deep-sea fish Deep-sea fish varieties are mainly tiger spots, green spots, pink spots, Galaxias, Maga fish, red fish and so on more than a dozen kinds. In the restaurant to see the most is the grouper, grouper and contains staring sesame spots, sea tiger spots, oil spots, green spots, eastern star spots and so on more than ten kinds.
Question 3: What kind of sea fish do crabs eat, and is there a picture of it? Crabs are omnivores and eat all kinds of fish.
The crabs that are farmed in the pond are usually fed with marine fish, mainly yellowtail.
Question 4: I'd like to know what are some of the sea fish that are edible in Japan, can you give some pictures? The most popular would be makuro. I personally like samon! Unfortunately I don't have any pictures
Question 5: How many types of fish are edible? To have a picture. 1. fish (herring) to slaughter, remove the gills, scales and viscera, wash and dry, both sides of the diagonal cross cuts, chopped into two sections, with ginger juice, cooking wine marinade;
2. board oil cut into small square dices;
3. 20 grams of garlic sliced, 30 grams of diced, onion and ginger are shredded;
4. frying spoon oil, burned to seven or eight percent of the heat, the first fish head section, and then under the tail section of the fish. Under the plate oil, garlic was golden yellow with the fish;
5. spoon oil under the star anise cloves, out of flavor, with shredded onion, ginger, garlic slice popping pot, cooking wine, add soup, fish, fat ding, garlic ding under the spoon, with the burn;
6. soup open skimmed froth, cover and turn to a slight fire, fish taste to the heat juice, under the color of sugar, adjusted the mouth, will be the fish sheng in the plate, the remaining juice hook a little thickening, dripping oil, pouring the fish body. The fish is not a good idea, but it is a good idea.
The production of braised fish tips:
1. braised fish, soup should be no more than fish, juice with a hand spoon will be poured on the fish, so that the fish positively into the flavor;
2. because there is a frying process, you need to prepare 1500 grams of vegetable oil
The first classic braised fish:
Raw material:
1, a carp, one pound, remove the gills, remove the gills, remove the gills, remove the gills, remove the gills, remove the gills, remove the gills, remove the gills, remove the gills. A catty, gill, scale, cut belly, clean up.
2, cooked chicken about half a couple, cut thin slices.
3, fresh mushrooms half two, sliced.
4, bamboo shoots half a taels, sliced into thin slices and cooked in boiling water for about five minutes.
5, half a taels of green onion, cut into pieces.
6, a small piece of ginger, sliced.
7, two cloves of garlic, sliced.
8, two tablespoons of soy sauce.
9, a tbsp of cornstarch, water to make gravy.
10, one tbsp cooking wine.
11, one tbsp sesame oil.
12, salt, monosodium glutamate moderate.
Methods:
1, will be sorted out after the fish cramp in the fish body on both sides of the distance from each of the five, six cuts, smeared with salt and cooking wine flavor more than half an hour.
Detailed illustrations of the practice of braised fish
2, the pot of oil to seventy percent of the heat, under the fish frying was slightly yellow fish out to be used.
Detailed illustrations of braised fish practices
3, the pot to stay about one or two remaining oil, burned to 40% heat, change the fire under the ginger, garlic, scallions fried flavor.
Detailed illustrations of braised fish practices
4, and then pour into the chicken, bamboo shoots, mushroom slices, change the heat to stir fry for half a minute.
Detailed diagrams of braised fish practices
5, add about a catty of soup or water, under the fish, soy sauce, salt and burn about three minutes, turn over and burn for three minutes.
Detailed diagrams of braised fish practices
6, fish up to plate for use.
Detailed diagrams of braised fish practices
7, the pot of soup thickening, dripping into the fish plate is complete.
Detailed diagrams of braised fish
The second way to make braised fish
Ingredients:
Grass carp (about 3.2 pounds)
Marinade: 1/2 cup of soy sauce, one green onion cut into pieces, 5 slices of ginger, 1/4 tsp. of five-spice powder
Marinade: 4 star anise, one piece of cinnamon, 4 tbsp. of sugar, 1/2 cup of soy sauce and 2 cups of water
The marinade: 4 star anise, 1 piece of cinnamon, 4 tbsp. of sugar, 2 cups of water, 2 cups of soy sauce, 2 cups of water. 2 cups of water
Preparation:
1) Wash and process the grass carp, cut it into small pieces horizontally, and marinate it with wine and marinade for more than 2 hours
2) Heat the oil to 80%, and deep-fry the fish pieces until they are crispy brown
3) Bring the marinade to a boil, and simmer it on low heat to make it into a thick sauce, take out the star anise and cinnamon and add 1 tbsp of ketchup to cook it
4) Add the 2 fish pieces into the marinade, and then add a little bit more sugar to it. marinade, add a little Bailey's liqueur, low heat to reduce the juice
The third way to braised fish
Ingredients: fish, wine, green onions, garlic, chili lard, seasoning a little.
Practice:
1. Wash the fish, cut into pieces;
2. Into the hot frying pan first frying until the fish skin is yellow see hard, the fish fish out.
3. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry in the pot, then put the meat broth to boil, put the fish in. Then simmer on low heat for about ten minutes, see the fish cooked juice is gelatinous, add monosodium glutamate (MSG) and shake, so that the marinade wrapped around the fish block, that is.
(2) oil burning blue smoke, down into the ingredients stir-fried incense, fire can not be too big, the main thing is to stir-fry flavor, such as onions and garlic yellow when you can fish out the ingredients to be used, red pepper special attention can not be fried black, that will not look good.
The rest of the oil is used to fry the fish! The oil temperature of 6 points can be, both sides of the light yellow on it, can also be slightly fried older!
Turn the fish carefully, break the pan, and then you can put a small bowl of water (family does not have stock) to start cooking - the restaurant fire oil, people even cook all the oil, the family will use their own practice!
When the water boils, add the most important yellow wine + soy sauce, is a deodorant seasoning coloring step! Put the previous ingredients together to burn, the soup into a little salt, to consider the amount of oh, because the sauce ...... >>
Question 6: What are the general sea fish Wahoo, scallop, large yellowtail, small yellowtail, red gaji, grilled wolf, abalone, red crab, blackfish, mackerel, spiny Spanish mackerel, tuna, salmon, turbot, mackerel, king coho, sardine, boss fish, pomfret, hake, barramundi, moki, squid, squid, parrotfish, eel, mahi-mahi, groupers, horse face fish. Clove fish, etc.
Question 7: Types of edible fish and pictures 12 types of common edible fish Carp, has the benefit of qi and spleen, diuresis and swelling, clearing heat and removing toxins, and through the breast and other functions. Ascites patients with fresh crucian carp and red beans **** boiled soup serving has curative effects. With fresh crucian carp and pig's trotters simmering, even soup consumption, can cure maternal breast milk. Carp oil is beneficial to cardiovascular function, can also reduce blood viscosity, promote blood circulation.
Carp, has the spleen and stomach, diuretic swelling, cough and asthma, safe pregnancy and breastfeeding, clearing heat and detoxification and other functions. Carp and winter melon, white onion boiled soup serving, treatment of nephritis edema. Carp scales and intestines simmered and cooked to be served for jaundice. With live carp, pig's feet in soup for pregnant women with little milk. Carp and Sichuan shellfish end of a little boiled soup to take, the cough asthma.
The silver carp, with warmth and Qi, warm stomach, moist skin and other functions, is warm and tonic health food.
Mackerel, there is a tonic stomach, dampness, water, wind and other functions. It contains zinc, selenium and other trace elements to help fight cancer.
Blackfish, has the function of tonifying the spleen, removing blood stasis and generating new blood, clearing away heat and wind, and tonifying the liver and kidneys. Blackfish with ginger and red dates boiled food on the treatment of tuberculosis has an auxiliary effect. Blackfish and brown sugar stew can cure nephritis. Maternity food steamed blackfish can promote lactation and blood.
Cuttlefish, nourish the liver and kidney, tonic blood, clear the stomach to heat and other functions. It is a health food for women, and has the functions of nourishing blood, improving eyesight, promoting menstruation, stabilizing the fetus, facilitating childbirth, stopping bleeding, and promoting lactation.
Grass carp, warming the stomach and neutralizing the liver to dispel wind and other functions, it is warm to supplement the deficiency of health food.
The scallop fish, warming the stomach, replenishing the deficiency, zephyr, expelling wind, killing worms, supplementing the five organs and other functions, can be used as an adjunctive therapy for prolonged hepatitis, chronic hepatitis. Hepatitis patients with fresh scallops steamed to take the upper layer of oil to eat, long service can improve symptoms.
Eel, has the benefit of qi and blood, soft muscles and bones and other functions.
Eel, into the liver, spleen and kidney three meridians, there is a complementary deficiency, dispel wind and dampness, strong muscles and bones and other functions, also has a certain role in regulating blood sugar. The gas and blood deficiency can be used eel meat, astragalus (gauze bag) with water cooked and flavored to serve. Children's chancre, the shape of thin food can be used eel, cut into pieces with a little chicken gold boiled to eat. Bleeding hemorrhoids, uterine prolapse can be cooked eel, long service is effective.
The loach, there is a tonic in the gas, get rid of dampness, quench the thirst for wine, remove poison hemorrhoids, swelling and liver function. Loach and garlic cooked on fire can cure malnutrition edema. Loach fried in oil until charred and boiled in water can cure children's night sweats. Tofu stewed loach can cure jaundice of damp heat. Loach and shrimp yellow boiled service, can cure impotence.
Question 8: What is this sea fish? What is the name? Can I eat it? Tetrarogidae Tetrarogidae fish (specific which, it is not appropriate to distinguish)
may be red fins to scale Paracentropogon rubripinnis, commonly known as leaf?
The body length does not exceed 9.3 cm and is reddish in color. Due to its small size, it is often used as an aquarium species. The dorsal fin has poisonous spines. It is found in shallow rocky reefs and intertidal zones throughout Japan south of Honshu and in the southern part of the Korean Peninsula.