cod
Cod (Cod) Sparus macrocephalus
[Local name] Datouqing, Dakouyu, Dakouyu, Mingtai Fish, Shuikou, Kuankouyu, Dakouyu and Lithocarpus.
[Morphological characteristics] The body is slender, with one side slightly flat and the tail gradually tapering backwards. Generally, it is 25-40cm long and weighs 300-750g. The head is big, the mouth is big, the upper jaw is slightly longer than the lower jaw, and the neck has tentacles, which are equal to or slightly longer than the eye diameter. Both jaw and vomer have villous teeth. The small round scales covered on the body surface are easy to fall off, with obvious lateral lines, 3 dorsal fins and 2 gluteal fins, all of which are completely composed of fins without hard spines. The head, back and sides are grayish brown with irregular dark brown stripes, and the ventral surface is grayish white. The chest collateral is light yellow, and other eels are gray.
【 Origin and season 】 Distributed in the North Pacific Ocean. I was born in the Yellow Sea and the northern East China Sea. The main fishing grounds are in the north of the Yellow Sea, east-southeast of Shandong Higher Education, south of the island and south of the East China Sea. The fishing season is winter and summer, and the winter is 65438+February to February of the following year. Summer floods are from April to July.
[Economic value] It belongs to cold-water bottom fish and is one of the marine economic fish produced in the northern coastal areas. Cod contains protein16.5g and fat 0.4g per100g of meat. Its meat is white, fine and tender, and the entrance is not greasy. Many countries in the world regard cod as one of the main edible fish. In addition to fresh food, it is also processed into various aquatic foods. In addition, cod liver oil is large in volume and rich in vitamins A and D, which is the raw material for extracting cod liver oil.
Most cod live in the cold waters of the Pacific Ocean and the North Atlantic Ocean, and the water temperature is 0℃ ~ 16℃.
As long as everyone who can move eats and eats a lot, it grows fast, and it can grow to 1 m in about 10 years; A female fish with a body length of about 1 m can lay as many as 3 to 4 million eggs at a time. Because of social life, it is easy to catch, and it has been a famous edible fish since ancient times.
The fish that is least afraid of cold in the world is the cod in Antarctica. In the icy water of Antarctica, it can be frozen without being stiff. It turns out that the blood of this fish contains an ingredient called sugar muscle, which is similar to the antifreeze of cars.
Antarctic cod live in the cold waters of the southern ocean, even close to the Ross ice shelf located at 82 south latitude. It is about 40 centimeters long and weighs several kilograms. Short and thick, silver gray, with dark brown spots, big head, round mouth, thick lips, blood gray, no hemoglobin. As an edible fish, it is tender and white, delicious and has high nutritional value. Its unique physiological function is low temperature resistance, so Antarctic cod is not only commercially developed as an important resource, but also its anti-freezing function is highly valued.
The results of fish physiology research show that ordinary fish are frozen into "popsicles" at-65438 0℃. Antarctic cod can live actively at the temperature of-1.87℃ and swim around casually. It turns out that there is a special biochemical substance called antifreeze protein in the blood of Antarctic cod, which is at work.
Antifreeze protein has antifreeze effect because its molecules have swelling properties, as if it has a surface area that is easy to interact with water or ice, thus reducing the freezing point of water and preventing body fluids from freezing. Therefore, antifreeze protein gives Antarctic cod amazing low temperature resistance.
Cod usually refers to cod-shaped fish, which is a big family in the marine world. There are about 500 known species, which are the main targets of marine fisheries. 1996 The global cod catch reached 107 1 10,000 tons, accounting for 12% of the total marine fishery output. The main fishing species belong to Pinnaceae, Haddock and Pinnaceae. There are more than 50 species of cod in the world, most of which are distributed on the continental shelf of the North Atlantic. Important species are Pacific cod, Atlantic cod, haddock, blue cod, green cod, marlin, Norwegian long-arm cod and cod.
Cod is an important species of Cod family and a cold-water pelagic fish. It is widely distributed in the North Pacific Ocean, from southern Japan to the north along the east coast of Russia, passing through the Bering Sea and Aleutian Islands, the south coast of Alaska and the west coast of Canada to central California. Bering Sea and Okhotsk Sea are two important fishing grounds. Cod is an economic fish, with a high catch and a maximum annual output of more than 6 million tons. 198 caught 4.094 million tons, of which Russia and the United States accounted for 86. 1%.
China's offshore fishing started from 1985 to 199 1, and large trawlers have been operating in the Bering high seas. Due to the fishing intensity of the main fishing countries in the world, the pollock resources in the Bering high seas have been exhausted in a few years, and China's emerging offshore fishing industry is in trouble. In the middle of the Sea of Okhotsk, there is a small high sea, which is long and narrow from north to south like a Pollock Strait, surrounded by Russia's 200-nautical-mile economic zone. At that time, Haifa, a refrigerated transport ship of ocean shipping company, accidentally discovered the "New World" when transporting fish meal in Hubei. Several large Polish trawlers caught cod here, and then China's ocean-going fleet swarmed in, opening a new chapter in China's ocean-going fishery.
From February 65438 to March the following year, it was the golden season for cod fishing. The small screen of the fish finder is often displayed in red on the whole page. At the bottom of the sea 400 meters below the ice, only cod piled together for winter is 200 meters thick. At that time, fish activities were slow and fish schools were highly concentrated.
Cod has high economic value, high protein content and low fat content, which is especially suitable for large-scale industrialization and standardized processing and production. The equipment provided by BADER factory in Germany is an expert in processing cod with high speed and good quality. Can be processed into barbed and non-barbed pieces, V-shaped pieces cut from the abdomen can be processed into broken fish, fish heads and other scraps can be processed into fish meal and fish oil. There is a fishing and processing ship that specializes in processing surimi. The minced fish made of cod is white and delicate, with high protein content, rich nutrition and excellent elasticity. Fish sausages, fish rolls, fish cakes, fish balls, crab sticks and other "Ocean" brand seafood can be processed from minced fish and are absolutely blue foods.
Cod recipes:
The first course is fish fillets mixed with hot sauce: the method is to boil sashimi until it is half-cooked, dip it in hot sauce and eat it, which is characterized by refreshing and simple;
The second course is sashimi: slice the sashimi, then dip it in horseradish and vinegar to taste, which is characterized by light taste and appetite.
The third kind is braised fish head: the whole fish head is cleaned and cooked in a pot with seasoning and slow fire, which is characterized by a lot of fragrant and rotten juice and endless aftertaste;
The fourth course is braised fish tail: it is made from the tail of cod aged 2-3 years, quenched in oil and added with seasoning soup. It is characterized by high frequency of tail movement, so the meat is tender and delicious.
The fifth course is fish cauliflower: the male fish flower is used as raw material, rubbed with refined salt, scalded with boiling water and drained, and then fried with seasoning. It is characterized by attractive color and rich nutrition.
The sixth course is salted fish roe: take the immature roe and blanch it with boiling water, then add seasoning and stir-fry it quickly in the pot, which is characterized by salty outside and light inside, and you still want to eat it after eating;
The seventh course is cod balls: sashimi is stirred with a fish mixer and cooked in soup, which is characterized by delicious balls and fresh soup;
The eighth way is to fry shredded ginger with fish tongue: this is a kung fu dish, which is taken from the tongue of a small fish and fried in a pot with seasonings such as shredded ginger. It is characterized by charming beauty and intoxicating freshness;
The ninth course is stewed shark's fin: the so-called shark's fin is taken from the joint between the fins on both sides of the fish head and the fish head, which is especially suitable for savoring and experiencing the taste; The tenth course is spicy fish neck: take the meat from the lower jaw of the fish head and stir-fry it with a little Chili powder, which is characterized by tenderness, smoothness and delicacy;
The eleventh kind is fried fish belly: it is made from fish belly, cut into pieces, washed, blanched with boiling water and fried with seasoning. It is characterized by biting the head and benefiting the teeth;
The twelfth course is fish lip soup: take the upper and lower lips around the fish mouth and put them in a pot to cook slowly. This soup is milky white, sticky and gelatinous.
The thirteenth course is Jade Pearl Soup: the so-called pearls are taken from the eyes of fish and boiled in a sauced pot. Its characteristics are delicious, long, eyesight improving, lung moistening and forehead sweating, which is extremely enjoyable.