Wuchang fish and bream difference Wuchang fish is bream
Wuchang fish belongs to a kind of bream, also called bream. Folk because of its flat body shape, also called it bream (now sold on the market bream is a large category including Wuchang fish). Authentic Wuchang fish is produced in the city of Ezhou (now Ezhou) within the Liangzi Lake, and the best to count the Liangzi Lake Fankou. The lake is vast, straight through the Yangtze River, the river water can be backed up. This makes the water quality of the lake good, rich in bait, which is convenient for the growth and reproduction of Wuchang fish. During the Three Kingdoms period, Sun Quan changed the name of E-cheng to Wuchang, and the name "Wuchang Fish" was derived from the name of the place. Authentic Wuchang fish has a flat body shape, this fish is tender, rich in protein and fat content, is a valuable freshwater fish.
What are the characteristics of the pomfrets?
Professor Yi in 1955 in Hubei Institute of Aquatic Biology edited by the "Aquatic Biology Journal", the second issue of the 115 pages to 122 pages of the article: "on the pomfrets (flat-breasted bream) species of new information", the bream and bream with the triangular bream comparative study, bream with the following main features: First, the bream kiss the end of the blunt garden, with the triangular bream comparison, the mouth is wider, the upper and lower curvature jaw curvature of the small; second, the head length of the bream, the head of the bream is long, the head of the bream is long, the head is long. The head length of the bream is slightly shorter than that of the triangular bream; the lowest height of the caudal peduncle of the bream is always greater than the length, while the length and the lowest height of the caudal peduncle of the triangular bream are almost equal; the middle chamber of the fat of the bream is the most enlarged part of the bream; there are 13 abdominal vertebrae and ribs in the bream, and 10 in the triangular bream; and all the cavities in the bream are grayish-black, while those in the triangular bream are white with grayish coloring. There are also characteristics of supraorbital bone and cheek rake. Through comparative analysis, Prof. Yi believes that the difference between bream and bream is very obvious, and the original scientific name of bream should be retained for bream, and a new scientific name for bream, which should be bream.
Wuchang fish, bream, pomfrets, these three kinds of fish, although all belong to the family of carp, and its physical similarity, the same food, but they are after all three different fish.
Bream: there are Beijing bream, Liaohe bream, Changchun bream, common is Changchun bream.
Wuchang fish scientific name: group head pomfrets, pomfrets, originating in Hubei Liangzi Lake, now migrated all over the country.
The difference between Wuchang fish and bream is still relatively obvious. It is difficult to distinguish it from bream. There is a "close" relationship, but there are still small differences. Here are the differences between the three kinds of fish written from a scientific point of view, please the majority of anglers to be distinguished:
The different characteristics of the three kinds of fish
Characteristics: "Bream" "Wuchang" "triangular pomfrets"
Body: bream laterally flattened and higher slightly diamond-shaped, Wuchang laterally flattened and high diamond-shaped, triangular pomfrets laterally flattened and high triangular rhombus
Mouth: bream end, slightly flat arc-shaped, Wuchang laterally flattened and high triangular rhombus
Mouth: bream end, slightly flat arc-shaped, Wuchang laterally flat and high rhombus
Bream, slightly flat arc-shaped. flat-arc, wuchang wider, flat-arc, bream narrower, horseshoe-shaped
Abdomen: bream fully fleshy from pectoral fin to anus, wuchang fleshy only posteriorly in ventral fins, pomfrets fleshy only posteriorly in ventral fins
Caudal peduncle: bream longer, square, wuchang taller, slightly square, pomfrets taller, slightly square
Body color: bream silvery-gray, unstriped, wuchang silvery-gray, no stripes, wuchang silvery-gray, no stripes, wuchang silvery-gray, no stripes, wuchang silvery-gray, no strips, wuchang silvery-gray, no stripe, no stripe. Length: bream more than 30 cm, wuchang more than 40 cm, bream more than 50 cm
Weight: bream about 2 kg, wuchang about 3 kg, bream more than 5 kg
Pelagic level: bream lower middle level, wuchang lower level, bream lower middle level
Which is the best bream? Wuchang fish is bream which is delicious
are both belong to the carp family of fish, but also belong to the freshwater river fish, and the two kinds of price is not much difference, as for the taste of the fish you eat will be with the living environment of the decision. The taste will be determined by the living environment of the fish you eat.
These two fish how to do delicious it steamed
Selected fresh Wuchang fish as the main material, the dish fish shape complete, color white bright, crystal like jade;
Fish body decorated with red, white, black ingredients, more elegant and gorgeous.
Cooking method
1, remove the viscera clean
2, in the fish body cut 2 knives, add salt and cooking wine marinade for 15 minutes
3, put the ginger, green onion, into the pot of boiling water in the steamer for about 18 minutes
4, take out the loaded into another pot, ginger and green onion picking out the re-put the shredded green onion, pouring the steamed fish with black bean paste
5, pot of oil into the pot of steamed fish with sesame oil
5, the oil is very good, but not too bad. p> 5, the pot into the oil is hot, poured directly on the fish can
braised
is a traditional Han Chinese dish, belongs to the Hubei cuisine. The color is golden, fat fat, meat is fine and glutinous, oily and smooth, the taste is exceptionally delicious. Wuchang fish as the main material, with green onions, ginger, salt and other auxiliary materials produced, flavorful, young and old, loved by the public and respected.
Cooking method
1, the Wuchang fish cleaned and scaled to remove gills, the surface of the body of the fish rhombus block
2, green onion cut large, ginger sliced, coriander retained cilantro leaves
3, will be the pan hot, put the oil, to be the oil becomes warm, put the fish, fry until both sides of the golden brown
4, the pan into a small amount of oil into the green onion, ginger, garlic, pepper, sautéed with flavor
5, put the fish into the pan to cook, and then put a little oil, and then put the fish into the pan, and then put a little oil into the pan, and then put a little oil into the pan, and then put the fish into the pan.
5, into the fish to add enough water, pour soy sauce, vinegar, cooking wine
6, high heat boil into the salt, sugar
7, turn the heat to slow simmer for 30 minutes
8, a little open the fire to collect the juice, sprinkled with cilantro can be out of the pot
stewed
Ingredients: fresh pomfrets a tail (weighing about a catty), fat pork one or two, lard A two and a half, sugar half a two, soy sauce one or two, salt half a money, ginger three money, hairy yucca slices one or two, monosodium glutamate half a money, cooking wine three money, half a two of red pepper, half a two of green onion, two jin of sesame oil (about one or two consumed).
Cooking method:
1, the fish will remove the scales, gills, viscera, wash, in the fish on both sides of the body scratching oblique crosshatch several.
2, with soy sauce half a taels coated fish body, marinate for five minutes. Fatty pork, red pepper, green onions, yucca slices, are cut into one-inch long thick wire.
3, frying pan on a high flame, under the sesame oil burned to eight mature, the fish into the pan, both sides of the fried light yellow when fishing.
4, the original frying pan after pouring the remaining oil on high heat, put fat pork, red pepper, green onions, yucca slices, fried for two minutes, to the green onions emitted fragrance, and then the fish into the pot, add wine, ginger, soy sauce (half a tael), sugar, monosodium glutamate, salt, water (eight tael), simmering for three minutes.
5, to be fish juice gradually thick, that is, move the pot on the micro-fire, cover and simmer for eight minutes, and then placed on the high fire, under the lard to continue to simmer for two minutes, from the pot into the disk can be.