When I was a child, I didn't know that the world was so big. It seemed that I could see the sea when I went out, and it was normal to have fish in every meal.

Life on the island is slow and quiet. More and more young people have fled the sea to see the bigger world, and the ancestors who have stayed behind have continued their primitive pace of life.

There are fish in every meal, and when I grow up, I realize what a luxurious happiness it is.

If the weather is fine, every household will dry the fish. Simply put, cut the fish directly, rinse it back and forth several times, sprinkle Shanghai salt evenly, hang it on the rope to dry quickly, and steam it to eat.

Fresh fish have been baptized by the sun, and become fresh, salty, firm and easy to eat. The dried eel is the one with higher nutritional value. Dried eels have just been steamed, and the aroma is sprayed, which makes people drool.

The combination of dried eel and pork is really wonderful. The oil of pork permeates the dried fish, and the fragrance is delicious. A bowl of white rice and a piece of dried eel are enough.

How can the remaining soup be discarded? It can be used for dipping and bibimbap. Of course, it is best to dip in jellyfish skin.

Simple jellyfish skin looks faint and tasteless. However, with eel soup, the taste is completely different. It tastes crisp and delicious, and it is full of saliva.

It is said that this island is the hometown of Pseudosciaena crocea, but now it is rare to find wild Pseudosciaena crocea, and it is mostly cultivated. Pseudosciaena crocea is rich in protein, with high nutritional value and high price.

According to the Compendium of Ben Zi, the yellow croaker is "sweet and nontoxic, and it is used as a soup to stimulate appetite and replenish qi. Air-drying is called white bream, and roasting can cure diarrhea and abdominal distension, which is not as good as fresh ones. " Compared with other fish, the meat quality of Pseudosciaena crocea is softer, tender and smooth, and the fish tissue is soft, which is suitable for digestion and absorption. The best thing is that its "garlic clove meat" has no broken thorns, and it is most suitable for the elderly, children and the infirm.

Braised Pseudosciaena crocea is fragrant and delicious, with tender fish and rich soup. It is a good dish for inviting friends and guests, but ordinary people don't eat it.

also sprinkle some ginger directly, and sprinkle some salt for steaming.

when I was studying before, I found that my classmates were shouting for a dish called "Fried Yellow Croaker", but at first glance, it was obviously "Xiao Mei Tong". The price of Xiaomei Tong is much more affordable. Steamed or braised is very common. Of course, the meat quality can't be compared with small yellow croaker and large yellow croaker.

when steaming, you can choose to put a few drops of soy sauce, or just sprinkle sea salt to keep the original ingredients delicious.

The price of pomfret is about 2~3 yuan, and the cholesterol content of pomfret is lower than that of common animal viscera, with thick meat, less thorns and good taste. Usually steamed, braised or fried pomfret with snow vegetables, which are fresh and neat, make this dish fresh, salty and delicious.

In addition to so many fish, of course, shrimp is indispensable. The live shrimp is crystal clear, but it turns red when cooked. Why is this?

This is because in shrimp, the cells of astaxanthin are the most. When heated, protein is destroyed, denatured and separated from astaxanthin, and other pigments are decomposed when exposed to high temperature. Only astaxanthin is not afraid of heat and will not be destroyed, so the color becomes orange-red.

The shell of cultured prawns is thin, which is a little hard to peel, and it will be accompanied by a little shrimp meat, which is chewy.

compared with the cultured prawns, the live-skinned prawns come from the cold-water offshore area, and are freshly salvaged from the bottom of the sea. Their shells are hard and easy to peel, and they are boiled casually in clean water, which also tastes salty and delicious with natural seawater.

there is a kind of marine fish called yellow mackerel, which is called in our dialect, and it is actually called yellow crucian carp. The characteristics of this kind of fish can be known from its nickname "spiny bag fish". It's just that it's small, thin and full of thorns, so it's impossible to get rid of them.

In fact, the more thorns, the fresher the fish. It can be seen that the taste and freshness of yellow crucian carp are very good, and butter keeps oozing out during steaming, which is delicious.

besides steaming, the best way is frying. First, clean the internal organs of the yellowtail mackerel, scrape the scales, clean them, dry the water, sprinkle some salt to make the salt evenly distributed and marinate for more than 1 minutes. Put a proper amount of peanut oil in the pot, add fish when the oil temperature is 4% hot, fry with low fire until both sides are golden, and then take out the pot. There is little chewing, and the taste is good.

haiguazi is a small white clam, the size of which is like pumpkin seeds. The meat is tender, delicious and nutritious. Sea melon seeds are the best in February and August. At this time, the head of sea melon seeds is big and thick, yellow and delicious. The meat of sea melon seeds bought by our family has been thinner. The time for frying melon seeds is very short, one minute at most. Just open your mouth and you can cook.

Capturing a small octopus alive is also called watching the tide. It is said that when the tide comes, its tentacles will shake up and down, so fishermen can judge the ebb and flow of the tide. Small octopus is weak and boneless. It crawls around with eight legs like suction cups and cooks it directly in the pot. The newly steamed small octopus bites it and walks, with the most primitive taste, white meat and ripe tide. It looks like a blooming flower, and eight claws become eight petals of the same size. Cut it into strips and dip it in soy sauce.

Rice fish is fresh and tender like yellow croaker, without fishy smell, and its meat quality is comparable to that of wild large yellow croaker. Rice fish paste with high nutritional value is a tonic in food, that is, fish oil, which is rich in DHA and EPA, which is beneficial to brain development.

The boiled white water shrimp tastes much better than before. The simpler the cooking, the more delicious the ingredients can be.

Jade bald, because it looks like a tongue, is also called a tongue fish. Its meat is delicate, smooth and tender, with only one fish spine in the middle, less thorns and more meat. Because it lives in the deep sea, it has less fishy smell, so it is especially suitable for steaming. Just put ginger without cooking wine. When killing jade bald, the skin on the back of jade bald should be removed (it is more difficult to remove), and the scales on the other side should also be removed.