At the seaside, what fish to eat in what season is very particular. Like the current season, mackerel and dogleg fish are the best, but I always wonder why they are called dogleg fish. Yesterday, I heard an old man say that because there are too many fish in the ocean, fishermen can't call them all by their names, so they call them by their shape characteristics. This kind of fish with a big belly, a flat tail, a round and slender body is called dogleg fish because its shape has some similarities with dogleg. It is also said that the dogleg fish looks like the braid behind the head of the Qing dynasty, also known as the braid fish.

In fact, the scientific name of dogleg fish is mackerel, but there are more local names, such as oxtail fish, kidnapper fish, turtle, braided fish, sharp corner fish, mountain shaw, bamboo nail and so on. Its head and body are very wide, flat like being squeezed up and down, tapering backward, and conical as a whole, with a general body length of 20 to 30 cm and a weight of 100 to 200 g. The head is wide and flat, the back of the kiss is nearly semicircular, and there are bone ridges with mucro on the back and both sides of the body. Most of the body is brown and ugly. Dog-legged fish are produced along the coast of China, especially in the Yellow Sea and Bohai Sea, and the catch is concentrated in spring and summer.

The dogleg fish looks a little strange, which can contain high protein and low fat. Every 100 grams of meat contains protein 18.5 grams and 2.0 grams of fat, which is especially suitable for people who lose weight. Moreover, the meat is delicious and firm, a bit like yellow croaker in the shape of garlic cloves, and it tastes light. After being sliced, it tastes delicious when eaten with seasoning and orange juice. Dog leg fish can be fried, stewed, braised, steamed and grilled. Especially when processed into grilled fish fillets, it tastes better than cod. I can't tell why I want to stew dogleg fish with radish. According to my experience, it tastes good without radish, but stew with tofu has a different flavor. Braised dogleg fish must use noodle sauce, and a good chef is skillful in frying noodle sauce. Stir-frying chopped green onion in a wok with low heat can arouse people's appetite.

In addition, when buying dogleg fish in summer, we must pay attention to whether it is shiny on the body, strong and tough, and the abdomen has good elasticity.