Ankang fish is a kind of marine fish, which is common in offshore areas. The liver of Ankang fish is very delicious, and it is called "goose liver in the sea". However, Ankang fish liver is a very fresh food, even if it is transported by cold chain, its taste will be affected. Moreover, it is not as cost-effective as other fish livers, so it is rare in the market.
Ankang fish liver tastes tender and smooth, which is a cheap version of goose liver. Ankang fish liver is not only nontoxic, but also contains nutrients such as protein, vitamin A, vitamin D, minerals and trace elements. After eating, it can replenish energy and improve physical fitness, and has a unique flavor, which can be eaten by the general population.
Nutritional value:
During the Edo period in Japan, Ankang fish was the highest tribute, with the reputation of "eating Ankang in the east and puffer fish in the west". In addition to low fat and calories, fish is also rich in vitamins A, D, E and so on. Rich in nutrition and low in cholesterol, it has the effects of maintaining eyesight, treating cough and preventing liver diseases. It has anti-oxidation effect, and the gum contained in it is a tonic for modern female beauty beauty to take care of health.
The back skin, belly skin and scalp of Ankang fish have been processed into finished products with the reputation of "sea cucumber". There are two parallel cylindrical tendons at the joint between the head and spine of Ankang fish, which is called "Dangui Meat", and it has the reputation of "Saiganbei" after drying.
Reference to the above content: Baidu Encyclopedia-Ankang Fish