People who have tasted tuna sashimi and then eat sea bream will feel that sea bream is more delicious, but they may not know how to make it at home. So, what to do with snapper? Is snapper a marine fish or a freshwater fish? How to make sea bream

Sea bream fillet porridge

Ingredients: 200 grams of sea bream fillet, 3 bowls of white rice porridge

Seasoning: pepper, ginger, white vinegar, Tianqi seedling salt Appropriate amount of carrots

Steps:

Crispy fried snapper

Ingredients: 250 grams of snapper fillets

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Seasonings: egg, bread crumbs, corn starch, white wine, pepper, sugar, ginger, oil and salt. Is the sea bream a sea fish? Freshwater fish snapper is also called gaji fish, bangaji fish, gaji snapper and copper basin fish. Gargi fish belongs to the class Fish and the family Seabream (SeaBream). The body is tall and flat on both sides, more than 50 centimeters long. The body is silvery red with light blue spots. The back of the tail fin is green and black. The head is large and the mouth is small. The front of the upper and lower mandibular teeth are conical and the back is molar-shaped. The body is covered with comb scales. The dorsal and anal fins have hard spines. It is produced all along the coast of China, but Dadonggou in Liaoning, Qinhuangdao in Hebei, Yantai, Longkou and Qingdao in Shandong are the main production areas.

Bronze bream: from east Ireland to most of northern, central and southern Europe, to the Ural Mountains, and into parts of Central Asia.

Silver snapper: from eastern England to the Caspian Sea, except northern Scandinavia, Spain, Portugal and Italy.

Danube bream: Danube and Volga river basins.

Bream: from the Baltic Sea to Northern, Central and Eastern Europe.

There are different species of snapper, it depends on what kind of snapper it is. Damselfish, rough skin bream, and chinook are saltwater fish. Cichlids are freshwater fish. Which one is better, sea bream or salmon?

When it comes to which one is better, the most common way to eat it is sashimi.

Snapper, also called gaki, is a common sashimi in Japan. Since the Edo period, snapper has been used as a tribute to Japanese nobles and royal families. In Japan, there are many types of sea bream, such as black sea bream, red sea bream, golden sea bream, etc. Among them, sea bream is the red sea bream and is the most prized.

The color of sea bream is white and transparent, the meat is firm and elastic, and it has a light oily aroma. The common methods include ordinary sashimi and pine bark sashimi. Ordinary sashimi can be divided into flat-cut sashimi and thinning sashimi. A piece of sashimi is dipped in special seasonings. The mouth is smooth, the meat is tender and delicious, fat but not greasy; pine bark sashimi is It is sashimi that has been scalded with boiling water and then cut into two connected pieces. It is relatively chewy.

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Salmon’s delicate taste, rich nutritional value and food properties suitable for all ages have not only won it many loyal fans , and it has become a star delicacy in Japanese cuisine.

Pick up a piece of salmon sashimi with orange-red flesh, tender and plump meat, dip it in the prepared mustard and soy sauce and put it into your mouth. The chewy texture is like a kiss. Savor it carefully. The fresh and sweet taste is delicious. memorable.

So which one looks better depends on everyone’s taste requirements. After all, everyone has their own preference for radish and cabbage. How to make sea bream sashimi

Yellowfin sea bream needs to be "skin frosted", pour hot water on the skin, and then cool it with ice salt water. While fully retaining the fish skin, the fishy smell of the fish skin is also removed.

Fresh ingredients, coupled with the chef’s knife skills and good ingredients (such as soy sauce, Wasabi), these are the basic conditions for a good sashimi. The store uses hand-ground wasabi and specially blended soy sauce to maximize the taste. Attached are the boss’s tips on how to eat:

The perilla leaves and shredded radish in the platter are both edible. It is said that this is a traditional Japanese way of eating. It can make the taste more refreshing and layered. Perilla can balance cold and heat, making digestion more comfortable and better absorbed by the gastrointestinal tract.