1 Is the swordfish a sea fish The swordfish is actually a sea fish, which has a unique flavor and rich nutritional value.

The fall swordfish is distributed in the North Pacific region, including the Sea of Japan, Alaska, the Bering Sea, California, Mexico and other waters. Latitude 67 degrees - 18 degrees north, longitude 137 degrees east - 108 degrees west, preferred water temperature is 15-18 degrees Celsius. China is mainly distributed in the Yellow Sea. Depth of water depth 0 - 230 meters. Belong to the deep sea fish.

The swordfish belongs to the sea backstream fish. Like the swordfish, the swordfish also has its own seasonal fish - the swordfish is from August and September each year to the following year, March, sequentially in the Japanese archipelago, where the fish, heralding the arrival of autumn and even the arrival of winter. The swordfish, which was called "spring food" by Li Yu, heralds the arrival of spring.

2 How to choose the autumn swordfish

The good autumn swordfish is shaped like a good scimitar, the arc is wonderful, the mouth is sharp, the scales are greenish, with a bright shine like the moonlight charming. Close to smell can also smell a very faint fishy odor. Therefore, when choosing a fish, pay attention to buying such a one. If the body of the fish becomes big, most of the fish is about to deteriorate or has deteriorated; from the color to identify, darker color is not fresh fish, these two kinds of fish should be avoided to buy.

3 Why is the swordfish so cheap

The swordfish wild reproduction is very large, so the production is also large, there is no need to breed, because the wild is too much, resulting in a very low price.

Autumn swordfish, coarse meat, slightly bitter taste, small body size, meat less bone; does not conform to the big fish, tender meat, meat, less bone.

Not suitable for sashimi (sashimi), foreigners do not like to eat,

So the foreign fishing company caught the swordfish used to do the feed,

Later, they are frozen and exported to China, the price is quite cheap.

4 Cooking tips for swordfish

Swordfish can produce histamine in a moderate environment, causing histamine poisoning (allergic poisoning), so when you buy, pay special attention to the quality of freshness, and try to add vinegar to cook or fry. In addition, when frying fish, try not to fry the skin side of the fish, because the skin will be easy to stick to the pan and break, so it is not very beautiful; stewed swordfish, then, halfway to uncover the shovel loose swordfish, to avoid it sticking to the pan burned paste.