Nutritional value of hagfish

The meat content of hagfish is 68.7%, the muscle protein content is 21.2%, the total amino acid is 65.05%, and methionine is the first restricted amino acid. Because of the high meat content rate and good nutritional quality of riprap, it has high nutritional value and medicinal value.

The meat of Anguilla anguilla is delicious, and can be eaten in various ways:

Braised pork belly

Sliced fish soup

Sauerkraut fish

The heart has always been yearning to try Anguilla anguilla sashimi, and it so happened that when I was leading the Nanyu preparatory class last Saturday, I caught an Anguilla anguilla, which was just right to be used in the process. I've been trying to find a way to make it work for me, and I've been trying to find a way to make it work for me, and I've been trying to find a way to make it work for me, and I've been trying to find a way to make it work for me! I'm sure you'll enjoy eating your own fish, but I'm sure you'll enjoy eating your own fish, too!

Anguilla fish sashimi

Anguilla can be up to 2 meters long, weighing 68 kilograms, anguilla Rachycentridae anguilla Rachycentron animals. It has a cylindrical body, a flat and wide head, a black body, a white belly, two clear silver bands on the side, and a length of up to 200 centimeters.

The body is prolonged and subterete, the head is flat and broad; the eyes are small with narrow lipid eyelids. Mouth fissure horizontal, opening at the end of the muzzle. The upper and lower jaws have broadly tomentose bands of teeth; the hoe, palatine, and lingual surfaces are minutely dentate. Body covered with small rounded scales, buried under thick skin; lateral line slightly undulate in front, no elevated ridge on either side of caudal peduncle. No swim bladder. Dorsal fin fin base long, anterior fin high, more or less sickle-shaped. No free fins, caudal fin y concave. Body dorsum dark brown, bordered by silvery longitudinal bands, then yellow. The anterior dorsal fin is composed of six to nine separate short spines, which is the origin of the family name (Greek "rhachis" "spine" + "kentron" "spines"), large pectoral fins, all fins reddish brown to dark brown; caudal fin with white margin.