First of all, freshwater pomfret

Colosoma brachypomum is a tropical and subtropical fish native to the Amazon River in South America. Freshwater pomfret (hereinafter referred to as freshwater pomfret) has the characteristics of miscellaneous eating habits, fast growth, large size, less diseases, easy fishing, less meat, delicious taste and rich nutrition. It is a valuable fish to expand the pond culture object and increase the output per unit area, and can also be used as an ornamental fish in the juvenile stage. Freshwater pomfret was introduced to Taiwan Province Province, China in 1982. After artificial propagation, it began to be popularized in freshwater fish ponds. 1985 was introduced from Taiwan Province province to Guangdong province for trial planting, and 1987 was successfully propagated artificially. Later, it was gradually popularized throughout the country and became one of the famous and special varieties with the highest annual output.

Second, the appearance characteristics

According to 42 specimens with body length 1 18~ 144 mm, the average body length is 1.87 times the body height, 3.35 times the head length and 13.73 times the tail stalk length. The head length is 1.92 times the body thickness; 4. 18 times the length of the kiss; 4.27 times the diameter of the eye. It's a bit like a sea pomfret, with a flat side and a thick back and a mouth at the end, which is unnecessary. The head is small, equal in length and height. Eyes of the same size are slightly higher than the corners of the eyes. The tail is bifurcated, and the lower leaf is slightly longer than the upper leaf. There are fat fins on the back, the starting point of the dorsal fin is slightly opposite to the ventral fin, the body surface is covered with small round scales, and there are slightly serrated ventral ridge scales from the base of the pectoral fin to the anus. The body color is silver gray, the chest, abdomen and buttocks are red, and the tail fin edge is black. Fish have black spots on their bodies. The stars of adult fish disappear, but the body color of adult fish will change somewhat due to the influence of environment. The short-covered giant fat carp raised in the indoor water cluster box in alkaline water lacking sunlight is dark in color, dark gray to black, while those raised in the pond are white body, silver scale, black tail and red fin with four colors, and the fish species are extremely beautiful and dotted. This kind of fish is a good ornamental fish because of its size and color characteristics.

Third, eating habits.

Fold pomfret with garlic

Ingredients: pomfret

Seasoning: onion ginger garlic cooking wine vegetable oil coriander spiced powder sugar

Exercise:

1. Cut the belly of pomfret, wash and marinate with salt, spiced powder, sugar and cooking wine for ten minutes;

2. Cut the onion, slice the ginger and cut the garlic into small pieces;

3. Put the fish and seasoning into the pot, add water to the fish, add onion and ginger, boil over high fire and stew over low fire 15 minutes;

4. Put the fish in the dish, sprinkle with coriander, brush the pot, heat it and put oil. When the oil is hot, add garlic and saute until fragrant, and pour it over the fish.

Folding microwave roasted pomfret

Raw materials:

One pomfret (about 180G), cooking wine, onion, ginger, soy sauce, soy sauce.

Exercise:

1. Prepare materials: wash pomfret, cut onion, slice ginger and shred;

2. Wash pomfret, and diagonally cut cross lines on the back of both sides with a knife;

3. Marinate pomfret with a teaspoon of light soy sauce (about 5ml), a tablespoon of cooking wine (about 15ml), ginger slices and shallots for 5min.

4. Take a microwave oven container (I use a microwave-specific Taji pot), add minced onion and ginger and two spoonfuls of salad oil;

5. Cover the lid, put it in the microwave oven for one minute, and take it out;

6. Open the pot cover, put the pickled pomfret, pour a teaspoon of light soy sauce (5ml) and a teaspoon of dark soy sauce (5ml) on the pomfret, cover the pot cover, and heat in the microwave oven for about 3 minutes. After taking it out, open the lid and sprinkle with chopped green onion.

Folding braised white pomfret

Ingredients: black pomfret, onion and ginger.

1. After the fish is treated, lightly scratch two knives on the fish, wash it and control the moisture. Spread a thin layer of flour.

2. Heat the pot, add the right amount of oil and fish to heat it.

3. Fry gently until golden on both sides.

4. Add ginger slices and shallots and stir fry.

5. Pour in the prepared sauce.

6. Add the right amount of rock sugar.

7. After the fire boils, move to a small fire and burn slowly.

8. Turn over carefully and cook the other side. Fire can make it quickly colored and the juice can be tasted.