Wuchang fish practice and nutritional knowledge in detail Alias: bream, pomfrets, bream, shrinking bream Use Tips: About 100 grams per meal Wuchang fish knowledge: Wuchang fish is mainly produced in the middle and lower reaches of the Yangtze River, Hubei is the most, mostly produced in May to August. Wuchang fish body flat side, long prismatic, dorsal bulge obvious, head small, mouth small, body side dust color and have light brown luster, dorsal color is dark, light abdominal color, light abdominal color, scales of medium size, anal fin is longer, caudal peduncle is shorter, caudal fin bifurcation is deep. Bream meat is tender and fatty, with many spines in small fish and few spines in large fish. Nutritional Analysis of Wuchang Fish: Wuchang Fish has the effect of tonifying the deficiency, benefiting the spleen, nourishing the blood, dispelling the wind, and strengthening the stomach, which can prevent anemia, hypoglycemia, hypertension, and arteriosclerosis. Wuchang fish additional information: cut fish method: fish meat is fine, short fiber, very easy to break, cut fish should be skin down, the knife slanting into the mouth, preferably along the fish spines, cut up more cleanly; fish skin has a layer of mucus is very slippery, so it is not very easy to cut up, if you cut the fish, will be placed in the hands of salt water soak for a while, cut up will not be slippery. Wuchang fish for the crowd: the general public can eat 1. suitable for anemia, deficiency, malnutrition, do not think of eating people eat; 2. Where suffering from chronic dysentery people avoid eating. Wuchang fish therapeutic effect: Wuchang fish temperature, taste sweet; with the deficiency, benefit the spleen, blood, wind, stomach effect; can prevent anemia, hypoglycemia, hypertension and arteriosclerosis and other diseases. Wuchang fish practice guide: Wuchang fish is suitable for braised, steamed; small fish suitable for the production of crispy fish. Fish fishy: 1. will be scaled and disemboweled fish wash, put into a basin and pour some wine, in addition to the fish fish in the region, and can make the fish taste delicious; 2. fresh fish cut open and wash, soak in milk for a while can be in addition to the fishy, but also to increase the fresh taste; 3. eaten after the fish, the mouth smells, chewing on the three or five slices of tea, and immediately fresh breath.