In Chinese mainland, what kind of fish is called milk fish? In China, it is called sea grass carp, blind fish, tick fish and stuffed fish. And the names of different regions are different. Polygala tenuifolia is a warm-water gregarious fish, which was mainly distributed in the Indian Ocean and the Pacific Ocean before it was introduced to China. However, it was introduced from 1998 in Shantou, Guangdong Province, and successfully cultivated in southern coastal areas of China.
Can mandarin fish eat? Mandarin fish can certainly be eaten, and it's cheap and delicious. Except fins and scales, all parts can be used for cooking, such as fish belly, fish intestines and oily fish dorsal fin meat, which is suitable for frying; Fish back meat is suitable for frying; Fish heads rich in colloid are suitable for halogen!
Fish head
Fish maw (as food)
Fish dorsal fin meat
Fish intestines
fishskin
fishbone
Milk fish have many fine spines all over their bodies, which often scare lovers or children. However, some manufacturers in the market have made certain parts of polygala tenuifolia without thorns, and they can also choose fish belly and skin to flavor them. These two parts are both parts with fewer fishbones in polygala tenuifolia.
In the traditional market, you can buy the whole fish from polygala tenuifolia, and all parts can be cut by yourself, including: fish intestines. If you buy visceral mandarin fish from supermarkets or supermarkets, you can also go to traditional markets or supermarkets to buy specific parts that are difficult for individuals to handle, such as fish skin, fish belly, fish dorsal fin, fish belly and so on. Among them, mandarin fish dorsal fin meat must be ordered from specific manufacturers and sellers or purchased online.
1 How to eat. Fish belly? Fried fish maw
After washing the stomach of mandarin fish, dry the water completely with a paper towel to prevent oil splashing during cooking. Rub salt on both sides of the fish belly, let it stand for 20 minutes, and put the fish skin down into the oil pan; When the fish skin is fried to golden brown, turn it over until both sides are brown.
There is not much oil in the belly of fried mandarin fish, and the whole process is relatively light, so it can't be turned all the time and can't be sprayed easily.
2.dorsal fin meat? Fried dorsal fin meat
Mandarin fish dorsal fin meat is called "filet mignon", and its meat quality is as delicious as filet mignon in beef, but it needs to be ordered from cooked food vendors or purchased online.
The cooking method is similar to the stomach of mandarin fish. Because dorsal fin meat contains oil, there is no need to pour oil into the pot. It's delicious when fried on a small fire.
3. fish intestines? Fried fish sausage
Rub the milkweed sausage with salt and marinate for 20 minutes. Because sausage is easy to get oil, you don't need to add oil to the pot, just put the sausage in the pot. First put the oily white side of the fish intestines and fry them on low heat until they change color.
Eating fish intestines will be bitter, because the fish gallbladder is broken. Be careful not to break the fish guts when taking out the fish intestines!
4. Fish skin? Fish skin soup
After the water boils, put the fish skin in the pot and cook it, then sprinkle a little ginger. After the fish skin soup is out of the pot, sprinkle some celery powder and garlic crisp in the soup.
5. Fish and skin? Mandarin fish week
Boil the water and add the skin and belly of the fish. After cooking, add celery, garlic crisp and a little salt to taste, and pour the white rice into the pot.
Porridge cooked with different parts of polygala tenuifolia can provide nutritious fish and a full meal. It is a common mandarin fish dish in the south, which can be made into fish skin porridge and fish belly porridge. You can also put the cooked rice in a bowl and then pour in the cooked milk fish soup and ingredients.
6. fishbone? Aogaotang
If you buy back the whole tail of polygala tenuifolia, don't waste the remaining polygala tenuifolia bones after the fish is used up! As long as 3 kg of polygala tenuifolia bones (which can also be purchased from fishmongers) are collected, boiled in water covered with the bones, and turned to low heat for 5 hours, a delicious calcium-rich concentrated fish bone soup can be completed. When cooking tick fish soup, it can be diluted according to the ratio of 3: 1.
Tips for removing the fishy smell of shredded ginger from mandarin fish: People who are not used to smelling fishy smell can sprinkle a little shredded ginger when cooking mandarin fish dishes or pickling mandarin fish in soup, which can remove the fishy smell in mandarin fish and improve the taste.
Beer: when curing the head of mandarin fish, the poured water is completely replaced by beer; When making fish skin soup, you can pour some beer on it to remove the fishy smell.