this issue's guide: there is a saying that eating fish in the countryside, you can't pick the head of a silver carp, the waist of grass carp and the skull of a mullet. What do you mean?

This is an old saying. Logistics was not so developed before. Everywhere is relying on mountains to eat mountains and relying on water to eat fish. Especially the northeast is the most fertile black soil in the world. The largest area of wetlands. There is an extremely rich source of water. It's really great to scoop fish ... I remember when I was a child, there was no TV. Publicity depends on radio and loudspeakers. So the fun of rural children is skating in winter. Take a bath and catch fish in summer. To tell the truth, I didn't know what was delicious outside the mountain at that time. But the sky in the mountains is really blue and the water is really clear. As long as you are thirsty. I'm sure you can taste sweet if you find a spring.

That's because all the fish in the river grow naturally. Silver carp does not need any more seasoning, but can be stewed in home sauce, firewood and large iron pot. At that time, all the fish found their own food and grew naturally. All kinds of fish kings are available every year. The rapid growth of silver carp is the result of eating high-quality food today. Even the fish belly (now called fish belly) we ate when we were young was fatter than the head of silver carp now. At that time, the fish brain and fish oil in the head of silver carp were the best rewards in the era of material shortage. Therefore, silver carp head (fish) ranks first among common freshwater fish. It is because the brain of silver carp is full of fat that it is called a fragrance-Gaga fragrance < P > Grass carp is better to catch than silver carp. After all, it is much smaller. Slender body. Swim fast. But the strength in the water is much smaller. Grass carp has a higher meat yield than silver carp. A fish's belly is full of meat except the slender swim bladder and a little internal organs. And there are few burrs. The meat is transparent and firm. No smell. It is the new favorite of the current table boiling series. But in the past, grass carp didn't get such high treatment today. The reason is that it is thin and has more meat and less oil. Eating is not so fragrant. When we were young, we really didn't know that besides fragrance, there was also the word fresh to describe taste. Therefore, describing grass carp by its waist in rural areas has the highest meat yield among common freshwater fish. More meat and less waste. In the age of frugality-thrift is not only a virtue

mullet is called a mullet stick in our mountain. The fish was hard to catch at that time. Snakeheads eat meat and often ambush small fish and small waterfowl, all over their muscles. The swimming speed is extremely fast, and the whereabouts are relatively secret. Especially strong in the water. Being hit by a snakehead makes you grin with pain. Make sure you get a bruise when you land. But the meat yield of this fish is a little higher than that of grass carp. The meat is crystal clear. Everyone in the mountain knows that this fish tastes best in a pot. Fish bones and fish heads are fried in large oil and stewed in large fire. That's called a delicious one. Sprinkle some stupid coriander and slice the old cucumber. Fish slices are directly mixed with stupid Chili oil fried first. Hot and sour and refreshing. It's really refreshing to drink fish soup after eating

Black fish head has no meat. But snakehead is fried in big oil and stewed in hot water, which is extremely delicious. Using it to entertain guests is to watch shivering and drink delicious food. So you can't choose the skull of mullet. Fish head and bone soup is delicious. It is the host's way of hospitality. Don't be picky because cooking soup with fish heads and bones is to neglect your guests. In fact, this is the essence of snakehead practice. Summary

Now the price of fish on the market is more stable than that of local porcupines. The variety is also rich, and the stall owner enthusiastically helps to clean up the fish. Save worry and effort. The seasoning is still complete. But I just can't eat the taste of childhood.

For freshwater fish, it is a frequent visitor on our table and our favorite meat. Fish is delicious, delicate and nutritious. There is also an old saying among the people that eating four legs is not as good as eating two legs, and eating two legs is not as good as eating birds, which means eating animals is not as good as eating fish, and eating fish is extremely beneficial to our health. Fish are not only rich and colorful, but also different parts of fish have different tastes according to different fish, and they have also become some catchy proverbs to explain the most delicious parts of freshwater fish that we are familiar with.

There is a saying called: the head of bighead carp, the tail of grass carp and the belly of silver carp. It is said that the most delicious part of these four kinds of freshwater fish is this, and bighead carp is the big head. The head of this fish is fat, fleshy and tender, and it is the best fish head. None of them is the tail of grass carp and the belly of silver carp. In addition to this well-known saying, you should not pick the head of silver carp, the waist of grass carp and the skull of mullet, which also refers to the most delicious part of a fish.

silver carp head: silver carp, also known as bighead fish and chubby fish, is named after many somersaults. Silver carp is white all over, and its head grows huge, which can occupy more than one third of its weight. The meat on the fish head is delicate and tender, and the meat is especially tender and abundant. It is also a masterpiece of many cuisines. Except for the fish head, the meat quality of other parts of silver carp is not as fresh and tender, and it is often made into fish balls or other ingredients. The most delicious and eaten is the fish head.

Grass carp waist: Grass carp is also a kind of freshwater fish that we like very much. It has a long body shape and is used for streamlined figure. Grass carp eats a lot. After a day's exercise, it keeps looking for food. The huge amount of activity has already made the grass carp strong waist, waist, tail and other parts of the meat. Because of the constant exercise, the meat is tight and the taste is elastic. The taste and taste are the most delicious and sweet on grass carp. Eat the second half of grass carp.

mullet's skull: There used to be a saying that carp heads, carp loins and black stick skulls are used as firewood. What does this mean? In the past, when eating fish heads, when there were no silver carp and bighead, carp heads were used. Crucian carp naturally ate the waist, while mullet heads were all bones, with little meat, so they were of little value, so they could only be used for firewood. Now it is different. Although mullet heads have little meat, as mullet heads with the most bone content, they are the best materials for making soup.

"You can't pick the head of silver carp, the waist of grass carp and the skull of mullet", which is normal to hear in rural areas, and its meaning is simple: the head of silver carp, the waist of grass carp and the head of mullet are all excellent ingredients, with different cooking methods and extremely delicious taste, so they are very popular with the public.

In rural areas, it is rare for silver carp, grass carp and mullet to go to the dinner table once. For those rural people who face the loess and face the sky, it is simply an extravagant hope to eat silver carp head, grass carp waist or mullet skull once. Later, as the economic level improved, these three delicacies became more and more common in rural banquets. Silver carp head: the practice of chopping the fish head with pepper and enjoying it on the tip of the tongue

Silver carp is one of the traditional "four big fish" in China. Every year, countless wild silver carp swim upstream along the Yangtze River and spawn. In some places, silver carp is also called chubby fish, bighead fish and silver carp. These naming methods are all named according to the phenotypic characteristics of silver carp. For example, silver carp has a big head and a bloated body, which is darker than silver carp.

the scientific name of silver carp is bighead carp, which feeds on zooplankton in the water. The gill harrow spacing of silver carp is very small, and it can continuously filter water to get food. The reason why the head of silver carp has become a well-known delicacy is mainly related to the famous dish "Fish Head with Chopped Pepper".

Fish head with chopped pepper is made by cleaning silver carp, making two cuts on the fish with a knife, smearing with shredded ginger, drenching with cooking wine, and pickling for about 1 minutes. When the water in the pot is boiled, chop the peppers and steam them with the fat fish head for 12 minutes, then turn off the heat and wait for another three minutes.

Of course, the practices in different regions are different in details, but the taste is beyond description. It's a must, and people still want to eat it! Grass carp loin: The grass carp is more familiar with its dense meat, elastic taste and delicious flavor

It is very common in both north and south of China, and it is also one of the "four major fish", which is also called pomfret and grass pomfret, and it is called grass root in Northeast China.

From the name of grass carp, it is not difficult to see that grass carp is a typical herbivorous fish and likes to eat the tender leaves of various plants. But you may not know, in fact, grass carp is not a strict "vegetarian" in its infancy, and many small animals such as larvae and earthworms in aquatic insects are also on the grass carp diet.

The waist meat of grass carp accounts for the vast majority of the body meat, and the meat in this part is more compact, and it even feels like snapping teeth. No matter from the taste or taste, grass carp loin is the freshest and most delicious, and it is impeccable. For a grass carp, only by eating the meat at the waist can you taste the essence. Don't pick the skull of mullet: there is little meat, but it can be used to make soup.

Mullet is actually what we often call snakehead, and in some places it is also called raw fish, talented fish, filial fish and steamed bread. It is a very fierce carnivorous fish.

In the pond, snakehead is a tough character, which can almost kill other small fish. In the past, farmers regarded snakehead as a thorn in their side. Once snakehead was mixed into the pond, it meant that the output of this pond would definitely be greatly reduced. But now, snakehead has also become a kind of breeding variety, and the yield per mu easily exceeds 1, Jin, which has considerable breeding output in Guangdong and other places.

mullet has few spines, so it is a good material for making grilled fish and pickled fish. The head of mullet has little meat, and this part is the best for making soup. The boiled soup is milky white, fresh and delicious, which makes people want to stop. Mullet soup is also a rare tonic for postpartum women, which has the effects of enriching blood and promoting granulation, nourishing and recuperating, strengthening spleen and promoting diuresis. Summary

In the long-term production practice, people have formed unique cooking methods for different ingredients. For common freshwater fish, the meat quality and methods of different parts are very different. "Silver carp head, grass carp waist and mullet skull" are just three typical examples.

I have to say that the wisdom of ordinary people is endless. In the area of "eating", the hard-working people have never stopped exploring, which is really admirable!

if you have different opinions, please point them out and discuss them!

This sentence should not be a common saying in the countryside, but the knowledge of people who love to eat fish.

Everyone knows the four major freshwater fishes in China, namely, green grass, silver carp and bighead carp. This sentence includes two of the four major freshwater fishes-grass carp and bighead carp.

As a person who lives and grows up by the sea, freshwater fish don't eat much, but grass carp, silver carp, bighead carp and snakehead (that is, snakehead) still eat a lot. This is due to the popularity of Sichuan cuisine and Hunan cuisine, as well as the popular Lijiang grouper pot. Why don't you choose the head of silver carp, the waist of grass carp and the skull of mullet?

first, the head of silver carp

second, the waist of grass carp

third, you should not choose the skull of mullet. Conclusion: You should not choose the head of silver carp, the waist of grass carp and the skull of mullet. This proverb is actually a "talk of experience" summed up by people who love to eat fish. It can be said that it is a particularly reasonable sentence, right?

come uninvited!

This proverb says that when eating fish, what part is the best and most nutritious to eat, and the corresponding season, eat the corresponding part! In order to eat the best taste and nutrition.

silver carp is not as active as silver carp! It likes to stay in the middle layer of water for most of its life and seldom swims, so most of its nutrients are stored in its head!

but the same head, in all seasons, is also different! The most delicious taste and the highest nutritional content are in winter. When eating fish in the countryside, there has always been a saying: eat head in winter, tail in summer and paddle (fish fin) in spring and autumn, so it is best to eat silver carp head in winter!

Grass carp, hence its name, mainly eats grass. Grass carp mainly consumes its own fat for a living in winter and early spring all year round. Because of the lack of forage in winter and early spring, grass carp will become thinner and thinner if other feed is not added in winter. However, if you choose to eat grass carp loin at this time, you will not achieve the best results in terms of meat freshness and nutritional components!

I believe most farmers know that the grass grows most vigorously when it comes to long summer after March in Yangchun! Therefore, the longest time for grass carp is from Tomb-Sweeping Day to the rainy season in May and June!

However, during the rainy season from March in the spring to May and June in the lunar calendar, due to the suitable water temperature, the fish have the largest activity during this period, and during the activity, they keep swinging their fins and waist and abdomen, so it is within this period that they want to eat the most plump grass carp waist!

Before liberation, there was a special group of people in China-child brides. Child brides have to do all the housework, and they will be beaten and scolded by their in-laws from time to time. They can only eat the leftovers from their families!

According to the elders, scolding child brides at that time was so delicious: a fish head with three pieces of meat, a pot with three bowls of rice ...! Outsiders thought how much this child bride could eat, but it wasn't, but all child brides didn't have enough to eat! A fish head here has three pieces of meat, but there is actually only one fish head! And a bowl of pot and three bowls of rice are actually just a pot!

And a fish head here has three pieces of meat, and the most representative one is the mullet head! You know, snakehead has a piece of meat on each cheek. These two pieces of meat are tight and delicious! The other piece of meat is above the forehead, and it is also extremely delicious, so you can't pick the skull of mullet.

In fact, eating fish is also very particular throughout the year: eating the head in winter (fat), eating the tail in summer (live meat) and paddling in spring and autumn (fins), and eating the corresponding parts in the corresponding seasons, so as to eat the most delicious taste ...!

Generally, the head of silver carp, a river fish, is the most popular. Not only mainlanders like to eat it, but also coastal areas like to eat it. Moreover, this kind of fish grows fast and its price is cheaper than seafood. The bigger the head of silver carp, the more delicious it is, but the water quality of modern fish, whether it is river fresh seafood, is very important. When buying it, it is best to identify the old host and guest, who will tell you what kind of fish it is. It is best for this kind of fish to grow in reservoirs or lakes with good water quality. The better the water quality, the better the taste. The first two practices of silver carp; Bao Tang and braise in soy sauce, and the practice is all-head! Grass carp is a low-grade fish in fresh river. Its head is small and delicious, and the second row of teeth on its head is very smelly, so the chef must clean the teeth on its head. This kind of fish is tender and cannot be cooked for too long. Now the restaurant is promoting the practice of pickled fish, so more people eat it, and the price is cheap. Of course, this grass carp must eat the waist, and those who can't do it with a small head and tail have bad taste and smell if their teeth are not removed. Most family practices are mainly braised in brown sauce and fish pieces. snake-headed fish