Braid fish, one of China's secondary economic fish, distributed in the Indian Ocean and the western Pacific Ocean, China's coastal production, the Yellow Sea, Bohai Sea production more.
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Braid fish physical characteristics
Scientific name:
Marlin fish (pomfrets) Hexagrammos indicus
Local name:
Oxtail fish, abducted fish, hundred armor fish, braid fish, dog-legged fish, sharp horn, fish, mountain Shaw, bamboo armor, knife armor.
Morphological Characteristics
The body is prolonged and flat, tapering backward. Generally the body length is 20-30 centimeters, weight 100-200 grams. The head is wide, very flat, the back of the muzzle is nearly semicircular, the lower jaw is longer than the upper jaw, the two jaws, the plow bone and the transverse bone have fluffy teeth, the back edge of the anterior gill cover bone has two sharp spines, the back and both sides of the body have a small spine with the bone ribs, the body is a small and not easy to shed pectinate scales, the whole body is mostly yellowish brown. There are small black spots between the eyes, and the ventral side is yellowish. Dorsal fins 2, separate, first dorsal fin with a free short fin spine anterior and posterior to the first dorsal fin, pectoral fins large and rounded; ventral fins begin behind the pectoral fins; dorsal and anal fins have 13 fins each; caudal fin truncate.
Origin and season
The fish can be caught year-round in the fisheries of all sea areas, but catches are more concentrated in spring and summer.
Economic value
The meat is firm and in the shape of garlic cloves, containing 18.5 grams of protein and 2.0 grams of fat per 100 grams of meat, and is mainly used for fresh food.
Braided fish stewed in sauce
Main ingredient
Braided fish moderate
Bean paste moderate
Subsidiary
Salt moderate
Maintaining alcohol moderate
Soy sauce moderate
Scallion moderate
Pepper moderate
Anise moderate
Minute garlic cloves Adequate
Water moderate
Ginger moderate
Sauce braided fish practice steps
1
Wash the fish to handle the fish's hands are too dirty, did not take pictures. The pot of hot oil, hot oil under the onion and ginger burst incense
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2
Put the fish, both sides of the frying stereotypes, put peppercorns and star anise
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3
Cooking wine, put the right amount of soy sauce and salt, put the bean paste
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4
Put the right amount of water, high heat stew open, change to medium heat stew when you can get to the top of the fish soup
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5
Soup half of the time to change to high heat
6
Remaining a soup is only half of the time, turn off the fire, the minced garlic sprinkles sprinkled in soup
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This is a good idea.
7
Fish on the plate, pour the soup can be