this question: why is sea bass the most nutritious fish?

The meat of perch is white and tender, with few spines and no fishy smell. It is very delicious, rich in protein and vitamins, and can be used as medicine. It is an extremely precious tonic. These extremely high nutrients are incomparable with freshwater fish. As early as in history, Fan Zhongyan's poem "Fisherman on the River" is about Songjiang perch: people come and go on the river, but they love the beauty of perch. It can be seen that the delicious taste of perch has never changed since ancient times, so most of them are usually steamed. In fact, besides steaming, the nutrition of perch can be very well preserved, and perch soup is also nutritious! Bass bean curd soup

Ingredients: a fresh bass, onion, ginger, salt and cooking wine

Practice:

1. First, clean the bass, coat the surface with cooking wine and a little salt, and marinate for about 1 minutes

2. Add oil to the pan, fry the fish until golden on both sides, and then add ginger slices and onion to saute until fragrant

. Boil over high heat for about 1 minutes, then turn to low heat

4, and then turn to low heat for about 3 minutes, and the fish soup will look like milk. Add tofu, cook for a few minutes, and then sprinkle with chopped green onion, and then you can get out of the pot.

Tips:

1. The bass must be cleaned, especially where there is a black film on its belly, and scraped clean

2. I only added a little salt, and the taste is delicious. The heavy taste can be adjusted by itself

3. The stewing time can be adjusted according to the color of your soup. As long as the soup is milky white, it will be fine.

4. People who can't eat perch can eat it except people with skin diseases and sores. Remember that perch can't be eaten with beef and sheep oil, cheese or traditional Chinese medicine, otherwise, there will be surprises. Then I'll attach some tips for frying fish without breaking the skin and creamy fish soup

frying fish without breaking the skin: when I fry fish, I always put a thin layer of salt on the surface of the fish and cook it when the oil temperature is slightly hot, so the surface of the fried fish will basically not rot!

The soup is milky white: First, the fish must be fried until golden on both sides, and then boiled for about 7 to 8 minutes, so that the boiled fish soup will be rich and white.

I hope my answer can help you. I remember to eat at the end of the morning. If you want to see more food answers and articles, please remember to pay attention to me!

Perch is one of the most commonly eaten fish, and many people think that perch is a freshwater fish. In fact, in addition to fresh water bass, there are also sea bass, of course, they have obvious differences in appearance, taste and nutritional value.

look at the appearance. The biggest appearance difference between sea bass and freshwater bass is that it has many black dots, but it is not good for people who are not good at cooking to distinguish it by this point.

smell it. Freshwater bass lives in fresh water, while seawater bass lives in seawater, so the sea smell of sea bass is stronger than that of freshwater bass. In supermarkets, sea bass are sold on ice, while freshwater bass usually swim in fish tanks.

taste three times. Freshwater perch is not only delicious, but also tender in taste. Its meat structure is "garlic cloves" and it is suitable for steaming. The taste of sea bass is relatively "firewood" and its fishy smell is heavy. For people who like seafood, they can choose cooking methods such as braising in soy sauce and stewing. Pan-fried sea bass is a very delicious Cantonese dish.

Let's take a look at their differences in nutritional value.

Perch is a kind of food with high nutritional value, rich in high-quality protein, up to 18.6 grams per 1 grams. You can rest assured that the meat fat content of perch is not high, and protein is also a high-quality protein, which is easily absorbed by the human body.

There are two main differences in nutrients between sea bass and freshwater bass. One is that the fat composition of sea bass is better than that of fresh water bass, and the content of polyunsaturated fatty acids in oil is higher. The content of sea bass is also higher in trace elements, especially magnesium, zinc, manganese, iodine and other minerals. These nutrients are beneficial to health, especially suitable for pregnant women, infants and the elderly, because the demand for minerals in this group is higher than that in the general population.

Generally speaking, perch is a kind of fish with high edible value, with excellent taste, meat quality and nutritional value. Whether freshwater bass is more delicious or sea bass is more delicious depends on everyone's different tastes and preferences.

Hello, I'm a lazy pig, and I'm glad to answer this question for you.

sea bass is different from fresh water bass, and its size is larger. Sea bass is thick and long, with rough scales, longer jaw and sharper mouth.

sea bass is different from fresh water bass, and it is larger in size and can be divided into white bass and black bass. Sea bass is thick and long, with very rough scales. Generally, it is 11-12cm long and weighs 15-18kg. The lower jaw is longer than the upper jaw, and the fish mouth is sharp. The back of white bass is bluish gray, the abdomen is white, and there are irregular black spots on its side. The color of sea bass is dark, the overall color is dark black and gray, and the black spots are not obvious.

Perch is a kind of food with high nutritional value, rich in high-quality protein, up to 18.6 grams per 1 grams. You can rest assured that the meat fat content of perch is not high, and protein is also a high-quality protein, which is easily absorbed by the human body.

There are two main differences in nutrients between sea bass and freshwater bass. One is that the fat composition of sea bass is better than that of fresh water bass, and the content of polyunsaturated fatty acids in oil is higher. The content of sea bass is also higher in trace elements, especially magnesium, zinc, manganese, iodine and other minerals. These nutrients are beneficial to health, especially suitable for pregnant women, infants and the elderly, because the demand for minerals in this group is higher than that in the general population.

Generally speaking, perch is a kind of fish with high edible value, with excellent taste, meat quality and nutritional value. Whether freshwater bass is more delicious or sea bass is more delicious depends on everyone's different tastes and preferences.

Nutritional value of sea bass:

Sea bass is one of the common marine economic fish because of its rich protein and delicious meat. The more famous dishes are Kung Pao sea bass balls.

1. Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients; It has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney deficiency.

2. The perch can also cure the symptoms such as restless fetal movement and hypogalactia. Eating perch for expectant mothers and pregnant women is a nutritious food that not only tonifies the body, but also won't lead to obesity due to overnutrition. It is a good product for strengthening the body, enriching the blood, invigorating the spleen and benefiting qi, and benefiting the health.

3. There is still a lot of copper in the blood of perch. Copper can maintain the normal function of nervous system and participate in the function of key enzymes of several substances metabolism. People who lack copper can eat perch to supplement it.

This way, the fried perch is crispy on the outside and tender in the inside, and the meat quality is delicate and the whole egg paste is added.

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My friend sent some fresh sea bass and cooked a home-cooked fried bass while it was fresh. This simplest cooking method stems from the confidence in the ingredients, and now it is rare to eat this wild sea bass.

Perch, with delicate fish and delicious taste, reminds me of the allusion of the thought of Perch: Hans Zhang, the word Jiying, a writer in the Western Jin Dynasty, and a native of Wujiang, Wujun (now Suzhou, Jiangsu). During the reign of Sima Tang, the King of Qi, Hans Zhang was recruited as Cao Mao, a Luoyang fu. When Zhang Han saw the autumn wind one day, he thought of the leeks, soups and bass in his hometown of Wujun, and said, "The most important thing in life is to be able to suit your own ideas. How can you go thousands of miles away to be an official for fame?" So he resigned from his post to the King of Qi and said, "I miss the water shield and sea bass in my hometown very much, and I want to resign and go home to eat soup and sea bass." So the King of Qi granted Hans Zhang's resignation. If one day, you are away from home, you can also ask for leave like this. I miss the fried bass in my hometown very much.

Home-cooked fried perch

Ingredients: 1 perch, about 75g

Ingredients: onion ginger, eggs, flour and dried starch

Seasoning: vegetable oil, salt, pepper, cooking wine, sugar, chicken powder and pepper

Production process:

1. Remove the viscera of perch.

2. Add proper amount of salt, cooking wine, shredded onion, shredded ginger, pepper, sugar, chicken powder and pepper to the cleaned perch and marinate for about 3 minutes.

3. Mix the eggs, flour and dried starch into a uniform and delicate whole egg paste for later use.

4. pat a thin layer of dry flour on the surface of perch, and then hang a thin layer of thin whole egg paste.

5. Pour a proper amount of vegetable oil into the pot, and when it is 4% to 5% hot, add the pasted bass and fry on both sides until golden brown.

6. Put the fried bass on a plate, and this home-cooked fried bass is finished.

7. Features of dishes: crisp outside and tender inside, delicate meat and delicious taste.

sea bass, although it is a little more nutritious, is much better than it. I believe everyone knows that there are many fish in the sea. I don't think anyone can count how many. After all,

until now, there are still many places that humans can't reach. Since they can't, do you think there are any better fish? I guess there are, after all. The more nutritional value of sea fish, not to mention that sea bass can be divided into two types

, that is, cultured sea bass and wild sea bass. If the sea bass is cultured artificially, I can clearly tell you that its nutritional value is not much, because the rich nutritional value of sea bass is mainly related to its living environment and

eating situation. Now that you have fixed these types, do you think its nutritional value will be high? But unfortunately, most of the sea bass on the market now are farmed, because the wild sea bass < P > has become less and less. I remember when I was working in the seafood market, a boss directly paid a high price of 5 yuan a catty to book sea bass, but no booth was willing to take this order, because when going out to sea to fish, < P > you didn't catch whatever fish you wanted. What's more, according to the previous fishing experience, it's lucky to catch sea bass for 1-2 times after going out to sea for about 1 times. Summary: When we buy sea bass, it's not necessary to buy wild sea bass, because these sea bass are expensive, and the taste is the same, so for the sake of our own wallet, just buy artificially cultured sea bass.

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1. Perch is rich in digestible nutrients such as protein, fat, vitamin B2, sugar, inorganic salts, nicotinic acid, niacin, calcium, phosphorus, potassium, zinc, copper, iron and selenium. It has the effects of strengthening spleen and stomach, nourishing liver and kidney, resolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney deficiency. It can also treat spleen and stomach weakness, dyspepsia, edema and other symptoms.

2. The perch can also cure the symptoms such as restless fetal movement and hypogalactia. Eating perch for expectant mothers and pregnant women is a nutritious food that not only tonifies the body, but also won't lead to obesity due to overnutrition. It is a good product for strengthening the body, enriching the blood, invigorating the spleen and benefiting qi, and benefiting the health. 3. There is still more copper in the blood of perch. Copper can maintain the normal function of nervous system and participate in the function of key enzymes of several substances metabolism. People who lack copper can eat perch to supplement it.

4. protein (including various nutrients) contained in perch meat is easy to digest, and it is suitable for people with chronic enteritis, chronic nephritis and habitual abortion.

1. Deep-sea fish have many benefits to human body

Deep-sea fish usually refer to fish that are 6-2,7 meters below sea level. Their meat is white, delicate, tender, pure and delicious, and they are pollution-free, low-fat, high-protein green food, with more complete and abundant nutrients than ordinary fish. Scientists have found that the benefits of deep-sea fish to the human body are reflected in various aspects, such as wrinkle removal and beauty; The active ionized calcium contained is easily absorbed by the human body; Contains a lot of vitamin E, vitamin C and carotene, which can inhibit the activity of free radicals (free radicals can destroy basic genetic materials and cell walls, leading to cancer and heart disease), thus enhancing human immunity, preventing aging and keeping young. It is better to eat deep-sea fish, because the nutritional value of deep-sea fish is very high, and the nutrients such as DHA and EPA are very high, which can help the baby's brain and vision development, and the content of protein and calcium is also very high, which is very beneficial to the human body.

second, the best choice for children to supplement iron

Deep-sea fish are rich in DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). DHA, known as "brain gold", has a smart factor to activate brain cells, which makes it easier for nerve conduction substances in the brain to convey correct information, promote and coordinate the conduction of neural circuits, and maintain the normal operation of brain cells. It not only plays a very important role in children's brain development, but also can improve the reflex ability of retina and strengthen and improve vision. Many children need iron supplementation. It is usually said that spinach supplements iron, but if children eat spinach to supplement iron, the more they eat, the more iron they lack, because oxalic acid and tannic acid in spinach will inhibit the absorption of iron. In addition, there is pig liver, which is rich in iron, but it is easy to deposit toxins in the liver of animals that eat more, and it is not suitable for long-term consumption. Therefore, the best choice for children to supplement iron is deep-sea fish, and the iron contained in meat and eggs is easier to be absorbed and utilized.

Third, one-step beauty care for women

DHA contained in deep-sea fish can prevent breast cancer, effectively help the skin to stay young and moist, delay aging, and make women healthier and more beautiful. Studies show that salmon is the most effective fish for beauty among all deep-sea fish. Fish contains astaxanthin, a powerful antioxidant, whose antioxidant capacity is 55-1 times that of ordinary vitamin E. It can effectively fight free radicals, delay skin aging and protect skin from ultraviolet rays. It is important to pay special attention here that when frying, boiling soup or steaming delicious, salmon should be boiled to 9% maturity, and the taste is best when the outside is ripe and the inside is still orange red. Because the vitamin E content of salmon is not very rich, if you want to strengthen its beauty effect, it is best to cook it with foods rich in vitamin E, such as nuts, green leafy vegetables and cereals.

IV. Enhancing immunity for middle-aged and elderly people

Deep-sea fish oil, a health product familiar to middle-aged and elderly people, is a derivative product of deep-sea fish. Deep-sea fish contain a large number of polyunsaturated fatty acids, which are called