Confucius heard wonderful music, but he didn't know the taste of March meat. He didn't say that he didn't know the taste of fish. It is conceivable that the ancients also thought that fish was more delicious than meat. Here are some fish I like to eat:
1. Salmon and saury
I wrote salmon and saury together because I first ate them in a Japanese food store and ate them together. Salmon eats sashimi, dipped in vinegar and mustard. Pickled saury, dipped in vinegar and soy sauce, squeezed lemon.
But now I also go to the supermarket to buy it, and I don't know how to make it delicious at home. Generally, I marinate it with salt and soy sauce first, and then fry it. Now the price of salmon in the supermarket is a bit expensive, but saury is very cheap. Only three or four dollars each, which is cheaper than crucian carp.
Probably because of the bumper harvest of saury in China, it is reported that Japanese fishermen complained that they could not catch saury.
2. mandarin fish
Mandarin fish is delicious. I often cook this dish at home. Usually steamed, with some onions, ginger, ham and soy sauce. But my favorite food is mandarin fish, which is a famous dish in Huizhou. I ate it when I went to Anhui, and the taste was really hard to forget.
It is said that the stinky mandarin fish should choose the mandarin fish when the peach blossoms in March and April, which is the most plump, and then ferment and marinate it until the fish turns blue-green. The origin of snakehead is that when ancient Huizhou merchants wanted to go out for business, they salted the fish and took it with them to eat. Unexpectedly, the spoiled fish turned out to be very delicious.
3. Rice yellow croaker (? ? Fish)
There are no large yellow croaker now, only small yellow croaker or? ? Fish, also called rice yellow croaker. Rice yellow croaker is very similar to yellow croaker, and the price is cheaper. I used to eat yellow croaker pickle soup in Ningbo, which was delicious. Now use rice yellow croaker instead of yellow croaker, stir-fry and add pickles to cook soup.
Rice yellow croaker is also made of yellow croaker, which is salted and dried, but it is not dried fish. This kind of yellow croaker is generally small and packed in vacuum. You don't need to put seasoning when you buy it. You just need to steam it in a steamer and you can eat it. I like small yellow croaker, too. I usually buy five or six pieces of steamed ham.
4. river herring
The shad meat is white and delicious. Zhang Ailing said that there are three major regrets in life, one is that the Red Mansion is unfinished, the other is that Haitang has no fragrance, and the third is that the shad is prickly. Visible shad delicious, but prickly, a little fly in the ointment.
Shad is a kind of fish in the sea, but it will return to the river to breed. It is also called "Three Seasons of the Yangtze River" with puffer fish and swordfish. It is said that shad tastes best from dangtu to quarrying. It is estimated that it takes a long distance to swim from the sea to the river, so this kind of fish is generally slender and in good shape, and it tastes better than the fish in the lake.
5. crucian carp
I think crucian carp is the best freshwater fish, but I used to like it from snacks to big fish, and I like it now. If I don't know what to buy and what fish to eat, I will think of buying a crucian stew.
Crucian carp also has a way of braising in soy sauce, but I prefer stewing. First, fry crucian carp in oil until golden brown, then put it in a casserole, add ham, boil it, simmer slowly, and then add cauliflower or tofu to make delicious crucian carp soup.
It is both soup and vegetarian. One dish is equivalent to three dishes. Crucian carp soup is suitable for both winter and summer.
6. Baotou fish (griddle fish head)
Many people like to eat fish heads. Fish heads are mostly taken from Baotou fish, because the head of Baotou fish is big. I know many methods of fish head, such as fish head tofu soup, chopped pepper fish head, dry pot fish head and so on.
Fish head with chopped pepper has only been eaten in the store, and I can't cook it myself. Fish head tofu soup is similar to crucian carp soup. I learned the fish head in the griddle from the shop. I usually do it occasionally at home.
The most important thing to make a dry fish head is to choose the right ingredients. After the fish head is fried, add soy sauce, soy sauce, black fungus, garlic sprout, onion ginger, lobster sauce, Chili sauce, etc. Because it is a dry pot, don't add too much water when cooking fish heads, make the soup sticky, and finally dry it. Finally, put the garlic sprouts, don't overcook them. The amount of douchi and Chili sauce should be according to your own taste. Dried fish head is suitable for winter and is a delicious meal.
7. Black fish (pickled fish)
Many people like pickled fish and boiled fish. Black fish is the raw material for making pickled fish or boiled fish. There are snakehead fish on the market, many of which are sliced fish, which is convenient for home cooking. Whether it is pickled fish or boiled fish, the key to making it delicious is that the fillets should be fresh and tender. If overcooked, the fillets will get old.
Therefore, fish fillets should be marinated with salt and starch to lock in moisture. When cooking fish fillets, put them into the pot quickly, but don't stir them, and at the same time master the heat. The fish fillets are slightly whitened and can be cooked out of the pot, and fresh and delicious fish with Chinese sauerkraut can be cooked.
There are also some fish, such as cuttlefish, squid and bream, which I like very much. But there are also some fish that some people used to like to eat, but few people eat them now, such as silver carp, bass and carp.
Silver carp, which was often eaten as a child, was generally fried. Add leek sprouts and vinegar, which is called vinegar fried fish. But silver carp is not as delicious as crucian carp, and it is prickly, so fewer people eat it.
Perch used to love to eat, but after artificial breeding, the meat of this fish became too fat and tasteless, and it was gradually replaced by mandarin fish.