Fish is a dish that often appears on our dining table. There are many types of fish. Common ones include grass carp, crucian carp, carp, silver carp, etc. We are all familiar with these fish. But there is a kind of fish that many people may not be aware of or even know about, and it is the flower bone fish. It is a rare and special fish with delicious taste and rich nutritional value. Let’s take a closer look at the nutritional value of flower bone fish.
The flower-bone fish belongs to the family Cyprinidae and the subfamily Cyprinidae. It is commonly known as: Majuzi, Luji, Jiyu, Jilangyu, and Jigulang. It has a long body and a significantly raised starting point of the dorsal fin. The abdomen is round, the sides and back are bluish-brown, and the abdomen is white. There are a varying number of black patches on the central axis of the body. The snout is round and blunt, the lower part of the mouth is horseshoe-shaped, there are a pair of whiskers at the corners of the mouth, and the eyes are protruding.
They are bottom fish and like to live in the middle and lower layers of water bodies. In winter, they migrate to deep waters of rivers to overwinter. It feeds on benthic animals, mainly aquatic insects and molluscs, and also eats various small fish. The largest individual can reach 2 kg.
The flower bone fish is mainly distributed in rivers, lakes and reservoirs in the Yangtze River Basin.
The flower bone fish is sexually mature for 4 years, and the spawning period is from June to July. The number of eggs it carries is 48,000 to 130,000. The eggs are sticky and stick to the plant substrate. When the water temperature is 20°C , the seedlings hatched in 4 days.
This fish has the advantages of beautiful shape, diverse feeding habits, strong adaptability, tender meat, delicious taste, and popular market.
Yellow bone fish generally refers to yellow catfish
Nature and flavor: sweet, flat, slightly poisonous.
Function: Facilitates urination, eliminates edema, dispels wind and sobers up alcohol.
Suitable for consumption: Suitable for people with liver cirrhosis, ascites, nephritis edema, athlete's foot edema and dystrophic edema; suitable for children with early stage acne rash.
"Compendium of Materia Medica": "Cooking can eliminate edema and facilitate urination."
Taboos: According to previous experience, it is a "fatty" food, so it may cause chronic diseases. People with bronchial asthma, lymphatic tuberculosis, cancer, lupus erythematosus and stubborn itchy skin diseases should avoid eating or eat with caution. Avoid eating together with the Chinese medicine Schizonepeta
Method
1. Remove the scales of the fish, disembowel it, remove its internal organs, and wash it clean.
2. Clean the flower fish, make a few cuts on the back to facilitate steaming, and put it on the plate.
3. Put the fish on the plate, add cooking wine, sprinkle with green onion and ginger, and add a little salt.
4. Steam it in a pot until it is cooked; when eating, dip it in soy sauce and rice vinegar, oh, it is so delicious!